Juicy, flavorful Homemade Meatballs are baked and simmered in a rich tomato sauce. These are perfect for pasta night or meal prep!
Note: This post may contain Amazon affiliate links. See my full affiliate disclosure policy here.
These baked meatballs are tender, flavorful, and made with simple ingredients. The homemade tomato sauce is full of garlic and herbs and comes together while the meatballs are in the oven. Serve with pasta, pile onto sub rolls, or enjoy them straight from the skillet. So good!
How to make homemade meatballs
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this Spaghetti and Meatballs recipe, you will need the following ingredients:
For the Meatballs
- Lean ground beef
- Panko breadcrumbs (use gluten-free if needed)
- Water
- Yellow onion, very finely chopped
- Garlic, minced
- Fresh parsley, finely chopped
- Kosher salt
- Dried oregano
- Black pepper
- Olive oil (for the pan)
For the Tomato Sauce
- Olive oil
- Yellow onion, finely chopped
- Garlic, minced
- Crushed canned tomatoes
- Tomato sauce
- Water
- Kosher salt
- Dried oregano
- Black pepper
- Red pepper flakes
- Granulated sugar
- Fresh parsley, chopped
Water in meatball mix? Yes—it softens the breadcrumbs and keeps them tender. If you want a slightly richer version, use milk instead.
Fresh parsley swap: No fresh? Use dried! 1½ tablespoons can be used between the meatballs and the sauce.
Cooking Homemade Meatballs with Red Sauce
Homemade Meatballs is a simple recipe that can be made in just a few steps. Here is how to make it.
1. Prep the Meat
Let the ground beef sit out for about 15 minutes while you prep everything else. Preheat your oven to 400°F and line a baking sheet with parchment paper. Drizzle with olive oil or spray with nonstick spray.
2. Mix and Form
In a large bowl, combine all the meatball ingredients (except olive oil). Mix just until combined—don’t overwork the meat.
Scoop about 2 tablespoons of the mixture per meatball and roll into balls. Place them evenly on the prepared pan.
3. Bake
Bake for 15 minutes. Remove the pan and carefully flip each meatball using tongs. Return to oven and bake for another 10 minutes, or until they reach an internal temp of 165°F.
4. Make the Sauce
While the meatballs bake, heat olive oil in a large skillet or Dutch oven over medium-low. Add chopped onion and sauté for 8–10 minutes until softened. Add garlic and cook 1 more minute.
Stir in crushed tomatoes, tomato sauce, water, salt, oregano, black pepper, red pepper flakes, sugar, and chopped parsley. Simmer uncovered for 15 minutes.
5. Simmer Together
Add the baked meatballs to the sauce and spoon sauce over them. Cover and simmer over medium-low heat for 15 minutes.
Leftovers
Store leftovers in a covered container in the fridge for 3-4 days. Keep separately from the pasta for the best results.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this easy homemade meatball recipe! Let me know if you try it.
More Recipes Like This
- Pasta Primavera
- Greek Pasta with Chicken
- Pappardelle Bolognese
- Classic Cheese Manicotti
- Vegan Alfredo Sauce
Share this recipe
Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media!
Instagram | Pinterest | Facebook | YouTube | TikTok
Be sure and check out all my favorite kitchen tools in my Amazon store (affiliate).
Homemade Meatball Recipe
Juicy, flavorful meatballs are baked and simmered in a rich tomato sauce. These are perfect for pasta night or meal prep.
Ingredients
For the Meatballs
- 1 1/2 pounds lean ground beef
- 1/2 cup panko breadcrumbs regular or gluten free
- 3 tablespoons water
- 1 small yellow onion very finely chopped
- 6 cloves garlic minced
- 1/2 cup finely chopped parsley about 1 large bunch, stems removed
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon dried oregano
- 1/8 teaspoon ground black pepper
- 1 teaspoon olive oil
For the Sauce
- 2 tablespoons olive oil
- 1 small yellow onion chopped finely
- 3 cloves garlic minced
- 1 24 ounce can crushed canned tomatoes
- 1 15 ounce can tomato sauce
- 1 cup water
- 1 1/2 teaspoons Diamond Crystal Kosher salt
- 1 teaspoon dried oregano
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon granulated sugar
- 1/2 cup finely chopped parsley about 1 large bunch, stems removed
Instructions
- Let ground beef sit at room temperature for 15 minutes prior to starting.
-
Preheat the oven to 400°F and line a baking sheet with parchment paper, or use a non-stick baking sheet. Drizzle the pan with the olive oil.
- Make the meatballs. In a large bowl, mix together all Meatball ingredients, except for the olive oil.
- Form meatballs by scooping 2 tablespoons of the mixture and rolling into a ball. Repeat until you have about 28-30 meatballs and place them on the parchment-lined pan. Spray the top of the meatballs with cooking spray or brush with oil.
- Bake for 15 minutes. Then, remove the pan from the oven and flip each meatball carefully with tongs. Bake for another 10 minutes. The cooked meatballs should register about 165°F on an instant meat thermometer.
- Make the sauce while the meatballs cook. In a large skillet or dutch oven with high sides, add the olive oil and onion. Saute on medium-low heat for 8-10 minutes until softened. Add the garlic and cook for 1 minute.
- Mix in the crushed tomatoes, tomato sauce, water, salt, dried oregano, pepper, sugar and parsley. Simmer uncovered for 15 minutes.
- Add the meatballs to the pot and spoon the sauce over them. Cover the pot and simmer for 15 minutes over medium-low heat.
Recipe Notes
The water in the meatball helps to soften the breadcrumbs.
If you don’t have fresh parsley, you can swap it for 1 1⁄2 tbsp in each filling and sauce.
Leave a Reply