Sunday Sauce and Meatballs Recipe

There’s just something magical about a simmering pot of Sunday Sauce and Meatballs filling your kitchen with the aromas of tomato, wine, and herbs. This is the kind of meal that brings everyone to the table, hungry and smiling. Sunday Sauce and Meatballs isn’t just food — it’s a ritual, a celebration, and a heartwarming comfort all in one. Each spoonful brims with deep, slow-cooked flavor and pillowy, old-school meatballs, inviting you to linger a little longer with family and friends over generous plates of pasta. Let’s dig in together and make this Italian classic your new tradition!

Ingredients You’ll Need

Every ingredient in Sunday Sauce and Meatballs earns its place, each building a layer of flavor or texture that makes this dish unforgettable. Don’t be intimidated by the list — these are humble pantry staples and a handful of fresh herbs, all easy to find but absolutely essential to coaxing out that deep, rich, signature Sunday flavor.

• Extra virgin olive oil: The backbone of Italian cooking, lending a fruity depth and silky mouthfeel to the sauce and for browning.
• Green bell pepper: Adds gentle sweetness and freshness to both sauce and meatballs.
• Onion: A foundation of all good sauces and meatballs — it adds sweetness, aroma, and body.
• Garlic: Brings big, bold flavor, infusing both sauce and meatballs with irresistible zest.
• Tomato paste: Builds a deep, concentrated tomato flavor and gives thickness to your sauce.
• Crushed tomatoes: Forms the rich body of the sauce, balancing sweetness and acidity.
• Tomato puree: Ensures a silky-smooth consistency that hugs each noodle perfectly.
• Dry red wine: De-glazes and adds luscious depth, blending seamlessly into the sauce. Don’t skip it!
• Parmesan cheese: Adds that irresistible umami kick; freshly grated is best for richness.
• Granulated sugar: Just a pinch balances out tomato acidity — you’ll notice if it’s missing!
• Kosher salt: Essential for seasoning each layer, bringing out every flavor.
• Freshly ground black pepper: Gives a gentle heat and complexity to every bite.
• Dried Italian seasoning: A pantry hero for classic herb flavor.
• Fresh basil, parsley, and oregano: Add bright, true herby notes; substitute with dried in a pinch.
• Ground beef and beef/veal/pork mix: A blend brings tender, juicy meatballs but all-beef works well too.
• Eggs: Bind your meatballs together without making them tough.
• Bread crumbs and whole milk: Milk-soaked crumbs keep meatballs moist and tender.

How to Make Sunday Sauce and Meatballs

Step 1: Build the Base for Sunday Sauce and Meatballs

Start by heating extra virgin olive oil over medium-high heat in your largest, heaviest pot. Once hot, add diced green bell pepper and onion. Sauté for three to four minutes until they’re fragrant, translucent, and just beginning to caramelize. Stir in the freshly minced garlic and let it cook for another couple of minutes. This trio forms the aromatic anchor for the entire pot of sauce, so don’t rush this step!

Step 2: Deepen and Develop the Sauce

Add the tomato paste and use the empty can to measure a can’s worth of water to stir in. Mix thoroughly, letting the tomato paste sizzle for a minute to caramelize and release its flavor. Pour in the crushed tomatoes and tomato puree next, then add one and a half cans of water (using the tomato cans to measure). Give everything a hearty stir to marry the flavors and start building that signature deep red Sunday sauce you’re dreaming of.

Step 3: Add Flavor and Simmer Away

Now’s the time to pour in your dry red wine, sprinkle in grated parmesan cheese, and add just a hint of sugar. These secret weapons round out the acidity and create a silky, savory sauce. Season with salt, black pepper, Italian seasoning, basil, parsley, and oregano. Taste and adjust — great sauce is all about seasoning to your preference! Reduce the heat low so the sauce barely simmers. Let it bubble away gently while you prepare the meatballs. The longer it simmers, the more the flavors develop and mingle.

Step 4: Sauté and Cool the Aromatics for Meatballs

In a small pan, heat a tablespoon of olive oil over medium-high. Sauté chopped bell pepper and onion for about three to four minutes, until they’re soft and just golden. Stir in a minced garlic clove, cook two minutes more, then set the pan aside to cool. Cooling the veggie mixture prevents scrambling the eggs when mixing the meatballs!

Step 5: Mix and Shape the Meatballs

Place all the meatball ingredients in a large bowl: both types of ground meat, eggs, bread crumbs, milk, parmesan, Italian seasoning, basil, parsley, oregano, and the cooled sautéed veggies. Gently mix everything together with your hands, stopping as soon as it’s even — overworking leads to tough meatballs! Form into about 24 meatballs (a little smaller than a golf ball), handling them delicately for the softest result.

Step 6: Brown the Meatballs

Heat two tablespoons more olive oil in a large nonstick frying pan over medium-high. Working in batches, brown the meatballs on all sides, turning frequently so they color without burning. Don’t crowd the pan! Aim for an even golden crust — it’ll lock in juiciness and add rich, caramelized flavor. Reduce the heat a little if needed to prevent scorching. As the meatballs brown, gently nestle them directly into your simmering sauce.

Step 7: Simmer and Finish Sunday Sauce and Meatballs

With all the browned meatballs nestled in, let the Sunday Sauce and Meatballs cook uncovered over a lazy, barely-bubbling simmer. Two hours is the minimum, but this beauty only gets better as it goes. Stir occasionally to make sure nothing sticks and all those flavors keep mingling. By the end, your sauce will be rich, thick, and every meatball supremely tender and packed with flavor.

How to Serve Sunday Sauce and Meatballs

Garnishes

No bowl of Sunday Sauce and Meatballs feels complete without a generous shower of freshly grated parmesan and chopped fresh basil or parsley. These simple toppings add pops of color, freshness, and a salty, nutty finish that perfectly complements the deep, savory sauce. Keep extra cheese at the table — some folks love their pasta snow-capped!

Side Dishes

A classic Caesar salad, crusty garlic bread, or roasted broccolini are all wonderful partners for your Sunday feast. Their crisp, vibrant flavors contrast the hearty sauce beautifully. And let’s face it — everyone will want to mop up the extra sauce, so make sure there’s plenty of bread on standby!

Creative Ways to Present

If you want to shake things up, try piling the Sunday Sauce and Meatballs over creamy polenta or layered in a giant sub roll for an irresistible sandwich. Individual serving dishes topped with bubbling mozzarella or a “family-style” platter heaped high in the center of the table invite sharing and conversation. However you choose, this dish always steals the show!

Make Ahead and Storage

Storing Leftovers

Let everything cool to room temperature before packing up. Store Sunday Sauce and Meatballs in airtight containers kept in the fridge for up to four days. If you keep the meatballs nestled in the sauce, they’ll stay moist and even more flavorful with time.

Freezing

Sunday Sauce and Meatballs freezes beautifully! Cool completely, then transfer portions to freezer-safe containers or heavy-duty zip bags. It’ll keep for up to three months. Simply thaw overnight in the fridge before reheating for a practically instant homemade dinner.

Reheating

Gently reheat the sauce and meatballs in a saucepan over low heat, stirring occasionally until steaming hot. Add a splash of water if the sauce has thickened up too much. In a pinch, you can microwave individual servings — cover loosely and heat in short bursts, stirring between each so it warms evenly.

FAQs

Can I use all ground beef for the meatballs?

Absolutely! While a mix of beef, veal, and pork gives incredible tenderness and nuance, all beef yields delicious, satisfying meatballs. Just keep an eye on fat content — if you use very lean beef, add a drizzle of oil or a splash more milk for moistness.

Do I really need to simmer the sauce for two hours?

Long, slow simmering is what makes Sunday Sauce and Meatballs so heavenly. Two hours lets all the flavors meld and mellow, but don’t fret if you’re short on time. Even an hour will yield a good sauce, just not quite as deep and comforting as the classic method.

Can I make the meatballs ahead of time?

You bet! Shape and brown the meatballs up to a day in advance, then pop them in the fridge. When you’re ready, just warm them gently in your simmering sauce, letting them finish cooking and soak up all that rich flavor.

What type of pasta goes best with Sunday Sauce and Meatballs?

Spaghetti is the timeless classic, but rigatoni, penne, or even bucatini hold up well to the thick, hearty sauce. Whichever pasta you choose, be sure to cook it al dente and toss it with a touch of sauce before serving so every bite is well coated.

How can I adjust this if I’m cooking for a crowd?

Double everything! Just use your largest pots and pans — or two! This recipe scales up beautifully, and leftovers are always welcome. Sunday Sauce and Meatballs is meant for sharing, so invite everyone to the table and watch it vanish.

Final Thoughts

If there’s one dish that promises smiles, second helpings, and lingering conversation, it’s Sunday Sauce and Meatballs. Each step is simple, but together, they create something truly special — a meal worth savoring and sharing. Give it a try, make it your own, and welcome in that cozy Sunday feeling any night of the week!

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