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Home » Blog » Main Dish Recipes » Sunday Sauce and Meatballs

Sunday Sauce and Meatballs

Cathy Roma Published: Mar 16, 2019

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If it's Sunday, it's time for Sunday sauce and meatballs This low and slow simmered tomato sauce yields the most tender meatballs and will make your house smell like home.
If it’s Sunday, it’s time for Sunday sauce and meatballs. This low and slow simmered tomato sauce yields the most tender meatballs and will make your house smell like home.
A pot of Sunday Sauce and Meatballs with a wooden spoon in the pot, a couple garden cloves and fresh basil alongside.

Is there any aroma better than a pot of tomato sauce simmering on the stove? Or the bite of a perfectly cooked meatball, browned and tender?

A Family Recipe for Sunday Sauce

I grew up eating sauce and meatballs every Sunday. The sauce would cook on the stove all day, filling the house with the most delicious smells, garlic and herbs wafting from the kitchen. I’ve continued the tradition with my own family, though I’m not a stickler for sauce every Sunday. (I even make it on the occasional Monday!)

But I am a stickler for cooking sauce and meatballs just the way my father taught me and I follow his recipe and method almost to a T.

I use tomato paste, crushed tomatoes, and tomato puree (I love the intense tomato flavor that canned tomatoes provide). A splash of red wine, a pinch of sugar, and a healthy scoop of grated parmesan cheese round out the sauce.

The key is cooking the sauce over low, low heat for a long, long time and adding browned (but not fully cooked) meatballs to the sauce to finish cooking. A little milk, not too many breadcrumbs, and not over-mixing yield a wonderfully tender meatball.

Are you drooling yet? Let’s get cooking!

A serving of Sunday Sauce and Meatballs over fettuccine on a black plate garnished with fresh basil and a fork twirled in the pasta. The pot of sauce is in the corner.

Let’s make Sunday Sauce and Meatballs

Step by step photos showing how to make Sunday Sauce and Meatballs. Saute the onion and peppers (1), stir in the garlic (2), Mix in the tomato paste (3), add the tomato puree and water (4), mix in the wine and parm (5), add the sugar, herbs and seasonings (6).
  1. Saute the onions and peppers (reserve some for the meatballs).
  2. Add the garlic and saute 2 minutes more.
  3. Mix in the tomato paste.
  4. Add the crushed tomatoes, tomato puree, and water.
  5. Stir in the grated cheese and red wine.
  6. Add the herbs, seasonings, and sugar.
Step by step photos showing how to make Sunday Sauce and Meatballs. Combine the ingredients for the meatballs (7), mix together by hand (8), form the meatballs (9), brown the meatballs (10), simmer the sauce over very low heat (11), add the meatballs to the sauce and cook for 2-3 hours (12).
  1. Combine all the ingredients for the meatballs in a bowl.
  2. Mix together with your hands.
  3. Roll the meatballs and heat the olive oil in a saute pan.
  4. Brown the meatballs on all sides over medium heat, but they won’t be fully cooked through.
  5. As the meatballs brown, simmer the sauce over very low heat.
  6. Add the meatballs to the sauce and simmer for 2 – 3 hours over very low heat, stirring occasionally.

A serving of Sunday Sauce and Meatballs over fettuccine on a black plate garnished with fresh basil and a fork twirled in the pasta.

Tips for success

  • To save time, you can saute the onions, peppers, and garlic for the sauce and meatballs together. Remove the sautéed onion/pepper/garlic combo for the meatballs and set aside to cool.
  • Low and slow are the magic words for this sauce. The longer it cooks, the better it tastes. Adjust the heat to very low so the sauce is just simmering as it cooks.
  • Stir the sauce frequently, being sure to always mix from the bottom.
  • When combining the ingredients for the meatballs, I find that mixing them with my hands works best. Be careful not to overmix!
  • Brown the meatballs over medium heat and rotate them frequently so they don’t burn. If you burn a meatball, DO NOT add it to the sauce. The burnt flavor will permeate the sauce and it will be ruined.
  • This sauce tastes even better the next day (if you have leftovers)!

A pot of Sunday Sauce and Meatballs with a wooden spoon in the pot, a couple garden cloves and fresh basil alongside.

More Family Favorite Recipes

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  • Braised Veal and Peppers
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4.19 from 59 votes
A pot of Sunday Sauce and Meatballs with a wooden spoon in the pot, a couple garden cloves and fresh basil alongside.
Print
Sunday Sauce and Meatballs
Prep Time
45 mins
Cook Time
3 hrs
Total Time
2 hrs 5 mins
 

If it’s Sunday, it’s time for Sunday sauce and meatballs. This low and slow simmered tomato sauce yields the most tender meatballs and will make your house smell like home.

Course: Dinner, Main Course
Cuisine: Italian
Keyword: meatballs, sunday sauce
Servings: 12 servings
Calories: 345 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
Sunday Sauce
  • 2 Tbsp extra virgin olive oil
  • 1/2 small green bell pepper, seeded and finely diced
  • 1 medium onion, diced
  • 3 garlic cloves, finely diced
  • 1 6 oz can tomato paste
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can tomato puree
  • 1/2 cup dry red wine
  • 3/4 cup parmesan cheese, grated
  • 1 Tbsp granulated sugar
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 1 Tbsp Italian seasoning, dried
  • 1 Tbsp fresh basil, chopped
  • 1 Tbsp fresh parsley, chopped
  • 2 tsp fresh oregano, chopped (1 tsp dried can be substituted in you can’t find fresh)
  • salt and pepper to taste
Meatballs
  • 3 Tbsp extra virgin olive oil, divided
  • 1/2 small green bell pepper, seeded and finely diced
  • 1 medium onion, diced
  • 1 garlic clove, finely diced
  • 1 lb ground beef, 80/20 meat:fat ratio
  • 1 lb ground beef/veal/pork mix, ground beef can be substituted
  • 2 eggs, lightly beaten
  • 3/4 cups bread crumbs
  • 1/2 cup whole milk
  • 1/3 cup parmesan cheese, grated
  • 2 tsp dried Italian seasoning
  • 1 Tbsp fresh basil, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1 tsp fresh oregano, chopped (1/2 tsp dried can be substituted in you can’t find fresh)
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
Instructions
Sunday Sauce
  1. Heat olive oil over med/high heat in a dutch oven or large heavy bottomed pot.

  2. Add bell pepper and onion and saute until translucent and just beginning to brown, about 3-4 mins.
  3. Stir in garlic and continue to cook 2 more minutes.
  4. Add tomato paste, then fill the can with water and add water. Stir until well blended.
  5. Add crushed tomatoes and tomato puree, then fill with 1 1/2 cans of water and add water. Stir well.
  6. Pour in wine, add cheese and sugar. Stir well.
  7. Add salt, pepper, Italian seasoning, basil, parsley and oregano.
  8. Season with additional salt and pepper to taste.
  9. Reduce heat to low until the sauce is just barely simmering.

Meatballs
  1. Heat 1 Tbsp olive oil over med/high heat in small pan.

  2. Add bell pepper and onion and saute until translucent and just beginning to brown, about 3-4 mins.
  3. Stir in garlic and continue to cook 2 more minutes.
  4. Remove from heat and let mixture cool to room temperature.
  5. Combine remaining ingredients in large bowl, add in pepper/onion/garlic mixture.
  6. Mix (I use my hands) until everything is combined, being careful not to over-mix!
  7. Form into balls, about 24. Again, don’t over-handle or the meatballs will become tough.
  8. Heat remaining 2 Tbsp olive oil over med/high in large non-stick frying pan.
  9. Cook meatballs in 2-3 batches, being careful not to overcrowd the pan.
  10. Brown meatballs on all sides, turning frequently so they don’t burn. Reduce heat if necessary.
  11. Add browned meatballs directly into sauce. They will continue to cook in the sauce.
  12. Cook sauce and meatballs uncovered at a very low simmer, stirring occasionally for at least 2 hours (can simmer for hours on the stove).
  13. Serve over pasta.
Recipe Notes

Yields about 25 meatballs.

  • To save time, you can saute the onions, peppers, and garlic for the sauce and meatballs together. Remove the sautéed onion/pepper/garlic combo for the meatballs and set aside to cool. 
  • Low and slow are the magic words for this sauce. The longer it cooks, the better it tastes. Adjust the heat to very low so the sauce is just simmering as it cooks.
  • Stir the sauce frequently, being sure to always mix from the bottom.
  • When combining the ingredients for the meatballs, I find that mixing them with my hands works best. Be careful not to overmix!
  • Brown the meatballs over medium heat and rotate them frequently so they don’t burn. If you burn a meatball, DO NOT add it to the sauce. The burnt flavor will permeate the sauce and it will be ruined.
  • This sauce tastes even better the next day (if you have leftovers)!
Nutrition Facts
Sunday Sauce and Meatballs
Amount Per Serving
Calories 345 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Cholesterol 89mg30%
Sodium 1143mg50%
Potassium 349mg10%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 4g4%
Protein 21g42%
Vitamin A 475IU10%
Vitamin C 13.6mg16%
Calcium 161mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in November 2015 but was republished with tips and step by step photos in March 2019.

My Sunday Sauce and Meatballs Inspiration…

When I came downstairs this morning, I had a childhood flashback to the smells of Sunday morning. These were not your typical Sunday morning smells. No bacon frying or bread toasting, but instead our house smelled like my favorite Italian restaurant…garlic and onion seeping into my pores before I was even fully awake.

Every Sunday my Dad would make sauce and meatballs right after he had breakfast and while I was still clinging to the last bits of sleep. I would stumble out of bed, head to the kitchen, and instantly want to skip over breakfast and move right on to dinner.

We never tired of my Dad’s sauce. We ate it every Sunday and then depending on how much was left over, we would fashion at least one or two weekday meals from the rest.  It really didn’t matter what type of pasta we were having, the sauce was the star of the show. We even referred to it as “having sauce” for dinner. Not gravy (that’s for turkey in my book), not pasta, just simply ”sauce”.

The sauce and meatballs would simmer on the lowest flame all day, being carefully stirred and secretly sampled by my brothers and me. The aroma of the sauce filled the house and never failed to get our stomachs rumbling and our incessant “how long until dinner???” chant started.

My dad was the cook of all things Italian in our house. One of fourteen children born to Italian immigrants, he often hung around the kitchen while his mother cooked for the family. Of course, he adapted his mother’s recipe for sauce and meatballs over time, but the essence of it remained.

This is a rich tomato sauce slowly simmered until thickened (but not too thick) and filled with meatballs that are perfectly browned in a frying pan before being tossed into the bubbling pot to finish cooking.

I still consider my Dad’s meatballs the best I’ve ever tasted. They taste like home. And while mine come pretty close to his, I never mind when my boys declare Grandpa’s their favorite too.

The secret to this sauce and meatballs is not to rush.  The longer it simmers, the better it gets.  The flavor has time to develop and it’s honestly even better later in the week (if you still have some left).  I don’t make sauce every Sunday, but when I do, I often feel a twinge of nostalgia.  It reminds me of being a kid and plucking a meatball out of the pot with my fork and gobbling it up before giving it a chance to cool down.

It reminds me of family, comfort, and tradition.  I hope my boys have similar memories and one day they make a pot of Sunday sauce to share with a family of their own.

111

Main Dish Recipes, Recipe sunday sauce, tomato sauce, tomatoes, beef, comfort food, Italian, meatballs, pasta, sauce, sauce and meatballs

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

★ Made this recipe? Make sure to give it a rating below!

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Reader Interactions

Comments

  1. Thalia @ butter and brioche says

    November 3, 2015 at 3:40 am

    YUM. These meatballs looks AMAZING.

    Reply
    • Cathy says

      November 3, 2015 at 12:52 pm

      Thanks! I hope you’ll give the recipe a try!

  2. Tania @ COOKTORIA says

    November 8, 2015 at 11:51 pm

    5 stars
    Your recipes and your photography are fantastic, Cathy! I wish you all the best with your blog!

    Oh, and the meatballs look so scrumptious! I am pinning the recipe for later. I will cook it on Sunday 🙂

    Reply
    • Cathy says

      November 9, 2015 at 2:33 am

      Thanks Tania! Let me know how they come out for you. Looking forward to checking out your blog!

  3. Wendy says

    December 27, 2015 at 3:25 am

    I used turkey instead of beef, and I baked them instead of cooking them on top of stove. I lllllllooooovvvvvveeeee these. These are the best meatballs and sauce I’ve ever tasted. Thank you for the recipe. Two thumbs up!!!!!!

    Reply
    • Cathy says

      December 27, 2015 at 6:49 pm

      Awesome! So glad it turned out well for you Wendy! I just made these and am using the sauce for eggplant parm. A crowd pleaser on a gloomy football Sunday.

  4. LK says

    February 14, 2017 at 3:39 pm

    After 90 mins the sauce is still thin from the water, will it thicken up?

    Reply
    • Cathy says

      February 16, 2017 at 4:32 am

      It should definitely thicken and the longer it cooks, the thicker the sauce becomes and the better the flavor.

  5. Susan says

    November 5, 2017 at 6:13 pm

    Does the recipe call you two pounds of meat or one?

    Reply
    • Cathy says

      November 5, 2017 at 9:15 pm

      I use one pound of ground beef and one pound of a mix of veal/beef/pork. You can use two pounds of beef if you prefer.

  6. Dean caton says

    November 22, 2017 at 3:40 pm

    Yummy fantastic recipe, kids are all over it, one thought your sauce should be a soup

    Reply
    • Cathy says

      November 25, 2017 at 2:40 am

      Ha! That’s the same way I used to feel when I was a kid!

  7. Dana says

    April 30, 2019 at 12:51 pm

    I hate onions ( the texture) what can I substitute onions for? Onion powder?

    Reply
    • Cathy Roma says

      April 30, 2019 at 9:31 pm

      I would increase the garlic a little and use 1-2 tsp of onion powder.

  8. Wendy R. Reaves says

    June 8, 2019 at 2:37 pm

    How long should the sauce cook before it thickens?

    Reply
    • Cathy Roma says

      June 8, 2019 at 3:49 pm

      It will take a good two hours over very low heat. Could be shorter depending on the pot you use. For instance I find a stainless steel pot takes a little longer than cast iron or a coated enamel.

  9. Wendy says

    June 9, 2019 at 2:43 pm

    Thank you Cathy. I make this all the time. However, I never add the water, nor the wine. It leaves the sauce with a bitter taste. I have to add ketchup and bbq sauce. . If the recipe is followed exactly, does the sauce have a bitter taste. Also, will it be really thick?

    Reply
    • Cathy Roma says

      June 9, 2019 at 8:39 pm

      I don’t find a bitter taste, I find that the small amount of sugar balances it out. The addition of water allows it to cook for a long time and develop a deep flavor without becoming too thick.

  10. Kristie Griffin says

    September 30, 2020 at 9:20 pm

    5 stars
    I made this today and OMG it was freaking delicious, first time ever making sauce on my own and i was missing a few ingredients that I thought would be crucial, but NO. Even with out some of the seasonings this recipe is the best, next time i will make sure I have everything I need but I am forever gonna making my sauce and meatballs like this.

    Reply
    • Cathy Roma says

      October 1, 2020 at 1:49 pm

      So great to hear Kristie! This recipe is especially near and dear to my heart as I learned it from my dad. I’m so happy that this will become a staple in your home too!

  11. Thomas Rogers says

    October 17, 2020 at 12:44 pm

    5 stars
    I’ve made this twice before and it’s definitely the best ever! Could I use a slow cooker to cook the sauce all day? It might be easier than monitoring a gas stove all day and I could leave the house, if necessary

    Reply
    • Cathy Roma says

      October 18, 2020 at 6:30 pm

      Absolutely! I think a slow cooker would be perfect on a low heat. So glad you enjoyed the recipe!

  12. kanan kalelker says

    November 24, 2020 at 11:42 pm

    Hi Cathy, this recipe looks amazing! I want to give this a try, but I want to try it with 93% or 96% lean beef. Is there any reason why I can’t use leaner beef? Thanks

    Reply
    • Cathy Roma says

      November 25, 2020 at 1:35 pm

      You can use leaner ground beef, especially if you’re also using pork. I always use 80/20 because the fat keeps the meatballs juicy and flavorful, and you’ll need a little less of a binder if you go with a less lean option.

  13. KRISTINE says

    February 18, 2021 at 7:02 pm

    Have always used jar sauce….(sorry, don’t hate). But decided to grow up and give homemade sauce a try. I ABSOLUTELY love this recipe. The meatballs are delicious and the sauce is fantastic!!!! My family loves it. One of my favorite recipes. Thank you for sharing

    Reply
  14. Jessica Karyl Motherway says

    April 27, 2021 at 7:05 pm

    5 stars
    This recipe sounds amazing!!! Slow and steady is recommended for the sauce-can I use a crock pot on low or high heat?

    Reply
    • Cathy Roma says

      April 27, 2021 at 7:53 pm

      I’ve always made mine on the stove, but a slow cooker should be fine for simmering. Enjoy!

  15. Robbin says

    September 12, 2021 at 11:50 pm

    5 stars
    This recipe was delicious. I’ll definitely be adding it to my repertoire for Sunday’s. I can’t wait to serve it to my family and friends or at a potluck or a special occasion.

    Reply
  16. Rose says

    July 26, 2022 at 8:18 pm

    5 stars
    I miss my moms sauce and never learned how she made it but this sauce taste and looks fantastic! It’s very detailed in production but oh so beautiful! I used beef, pork and ground turkey and it all blended beautifully. I used a skewer to see if it was tender and it was! Can’t wait to sink my teeth into it and share w my family. Btw, wld using a hand blender be recommended for those pesky kids that dislikes veggies in the sauce. Thanks for sharing your recipe!

    Reply
    • Cathy Roma says

      July 27, 2022 at 8:50 pm

      I hope you and your family enjoy this Rose. A hand blender would work great or just mince up the vegetables and they should cook down. Enjoy!

  17. Michelle C. says

    November 6, 2022 at 7:05 pm

    Making this now. Can I add sausage?

    Reply
    • Cathy Roma says

      November 8, 2022 at 12:45 am

      Of course!

  18. Kevin says

    June 25, 2023 at 4:10 pm

    Make the meatballs and fry them first in the enameled pot then deglaze it with the wine. Pour the deglazed mixture into a separate container then add more oil and sauté your onions garlic. Add the deglazed red wine mixture with the tomato paste to give the sauce more flavor. When slow cooking sauce I add a sprig of basil for flavor and a peeled whole carrot cut in half which you remove at end to help cut down acidity. Also when frying the meatballs add some large onion slices and whole crushed garlic to oil to give the oil flavor. Remove them before they start to burn. The fried onion garlic pieces can later be spread on toasted bread to enjoy during the meal.
    Question what’s your thoughts on substituting a 28 oz can of whole peeled San Marizano tomatoes crushed by hand in place of one of the 28 oz crushed or puréed.

    Reply
    • Cathy Roma says

      June 27, 2023 at 4:09 pm

      So many great tips for extra flavor! My family doesn’t love the consistency of the whole peeled tomatoes crushed by hand, but I’m a fan!

  19. Sue says

    October 23, 2024 at 4:59 pm

    5 stars
    One of the best meatballs and sauce I ever made. Great recipe!

    Reply
4.19 from 59 votes (52 ratings without comment)

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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