Classic Italian Sunday Sauce & Meatballs Recipe (In Just 90 Minutes!)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice provides sweetness without alcohol.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often cheaper.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: store-brand canned tomatoes

Fresh tomatoes can enhance flavor, while store-brand options are budget-friendly.

Start by prepping the ingredients: peel and shred one carrot, finely dice one onion, and mince 14 garlic cloves.

Reserve three garlic cloves for the meatballs and mince the remaining garlic.

Pull the leaves off the parsley, discarding the stems, and chop finely.

In a wide hotel pan, break up 2 lbs of ground beef, 1 lb of ground pork, and 1 lb of ground veal into small chunks without mixing yet.

Soak 2 cups of panko breadcrumbs in 1 cup of whole milk, allowing them to absorb the milk for moisture.

Combine the meats with the soaked breadcrumbs, minced garlic, diced onion, shredded carrot, chopped parsley, salt, and black pepper, mixing gently to avoid tough meatballs.

Form the mixture into meatballs, about the size of a golf ball.

Heat olive oil in a large pot over medium heat until shimmering, then brown the meatballs in batches, turning occasionally until golden, about 8-10 minutes; remove and set aside.

In the same pot, add canned tomatoes and any remaining ingredients, scraping up browned bits from the bottom.

Return the browned meatballs to the pot, cover, and simmer on low heat for about 90 minutes, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens