Meatballs With Traditional Red Sauce

Everyone should have a go-to recipe for classic spaghetti and meatballs. This meatballs with traditional red sauce recipe keeps the sauce simple, just like you would find in Italy!

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Using less ingredients but making sure they are really high quality will give you a delicious, flavorful sauce where all the ingredients really shine!

What You Will Need

3 (29 oz.) cans tomato sauce

1 (6 oz.) can tomato paste

1 large white onion

2 tbsp. sugar

3 tsp. kosher salt

6 large cloves of garlic

2 lbs. meatball mix (or 1lb. ground beef and 1 lb. ground pork)

2 cups breadcrumbs

2 eggs

6 large basil leaves, torn

2 tbsp. chopped parsley

Whole milk ricotta & parmesan cheese for serving

To make your own homemade ricotta, try out my Easy & Delicious Homemade Ricotta recipe!

Many supermarkets carry a meatball/meatloaf meat in the butcher section of the store. Typically, its a combination of ground beef, pork and veal. If you can’t find this, you can make your own by purchasing each ground meat individually and combing at home!

If you don’t have a food processor or want to save on some dishes, simply chop the onions and garlic very small. I prefer a smooth red sauce and meatballs which is why I use the food processor!

How to Make

Preheat oven to 450 degrees.

Using a food processor, chop onion and garlic until nearly a liquid. Set aside.

To Make the Meatballs:

Using a large mixing bowl, add meat, eggs, breadcrumbs, half of the onion & garlic mixture, salt and pepper.

Stir to combine.

Use your hands to roll meat mixture into 16 equal sized balls.

Place meatballs on large sheet pan with parchment paper.

Bake meatballs for 15 minutes. Remove from oven and set aside.

To Make Sauce

In large pot, combine tomato sauce, tomato paste, remaining half of the onion mixture, sugar and 2 tsp. salt.

Allow to simmer over medium heat, stirring occasionally, for 30 minutes.

Add meatballs and torn basil leaves into sauce and continue to simmer for another 30 minutes.

To Serve

Boil one pound of spaghetti noodles according to package. A soft al dente is normally best!

Drain noodles and return to their cooking pot. Spoon enough sauce over the pasta to evenly coat all noodles. Arrange pasta in large serving bowl.

In separate serving bowl, arrange meatballs and extra sauce. Top with a large dollop of ricotta cheese.

Serve with your favorite grated parmesan cheese and freshly cracked black pepper.

Enjoy!

I hope you enjoyed this recipe for meatballs and traditional red sauce. Comment below and let me know what you think!