Best Homemade Spaghetti Sauce and Meatballs Recipe: Sunday Supper Tradition

Sunday dinner doesn’t get more classic than tender meatballs swimming in rich, slow-simpered tomato sauce over al dente pasta.

This recipe perfects the balance of herbs, acidity, and savory depth, delivering a dish that tastes like it’s been in the family for generations.

Ingredients for Best Homemade Spaghetti Sauce and Meatballs

Quality ingredients create that rich, slow-simmered depth everyone remembers from Sunday suppers.

The meatballs demand quality ground meats—80/20 beef for fat and flavor, ground pork for tenderness. Whole Foods or a trusted butcher will have the best selection. For the breadcrumbs, freshly made from a crusty loaf beats store-bought every time. The San Marzano tomatoes are non-negotiable for authentic Italian flavor; look for the DOP certification on the can.

No pork? Use ground turkey or veal instead. Dry breadcrumbs work in a pinch, but fresh soak up the milk better. One-third the amount of dried basil can replace fresh, though the flavor profile shifts slightly. The wine can be swapped for beef broth with a splash of balsamic, but the acidity won’t be quite the same. For a quicker version, pre-made marinara works, though the homemade sauce is what makes this special.

The sauce develops more complexity overnight. Store leftovers in an airtight container for up to 5 days in the fridge or 3 months in the freezer. The meatballs can be frozen separately for 2 months—just thaw and reheat in the sauce.

Step-by-Step Instructions for Best Homemade Spaghetti Sauce and Meatballs

Master the technique behind this classic dish with precision and confidence.

Step 1: Form and Brown the Meatballs

In a large bowl, combine the 1 lb Ground Beef, 0.5 lb Ground Pork, 0.5 cup Breadcrumbs, 0.5 cup Parmesan Cheese, 1 whole Large Egg, 2 cloves Garlic Cloves (minced), ½ tsp Diamond Crystal Kosher Salt, and ¼ tsp Freshly Ground Black Pepper. Use your hands to gently mix until just combined—overworking makes meatballs dense.

Roll into 1.5-inch balls and heat 2 tbsp Extra-Virgin Olive Oil in a large Dutch oven over medium-high heat. Brown the meatballs in batches for 2-3 minutes per side until deep golden brown. They won’t be fully cooked yet. Transfer to a plate and set aside.

Step 2: Build the Sauce Base

In the same pot, add the remaining 1 tbsp Extra-Virgin Olive Oil and sauté the 1 whole Yellow Onion (finely diced) and remaining 2 cloves Garlic Cloves (minced) over medium heat for 5-6 minutes until translucent and fragrant.

Add the 2 tbsp Tomato Paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly. This step deepens the umami flavor. Pour in the 0.5 cup Dry Red Wine and deglaze, scraping up all browned bits. Simmer for 2-3 minutes until reduced by half.

Step 3: Simmer the Sauce with Meatballs

Add the 28 oz San Marzano Canned Tomatoes (crushed by hand), 1 tsp Dried Oregano (rubbed between palms), remaining 1 tsp Diamond Crystal Kosher Salt, and remaining ¼ tsp Freshly Ground Black Pepper. Stir well and return the meatballs to the pot.

Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly. The tomatoes should break down into a rich, cohesive base.

Step 4: Finish with Fresh Basil and Serve

Stir in the 0.25 cup Fresh Basil Leaves (chopped) and simmer for an additional 2 minutes. Taste and adjust seasoning if needed. The basil should be vibrant and aromatic, not wilted.

Meanwhile, cook the 1 lb Spaghetti in salted boiling water until al dente. Drain and toss with a bit of the sauce before plating. Serve the meatballs and remaining sauce over the spaghetti, garnished with additional Parmesan if desired.

Essential Equipment for Great best homemade spaghetti sauce and meatballs

Dutch Oven Essentials

I swear by my 7-quart Le Creuset Dutch oven for this recipe—it browns meatballs evenly and maintains steady low heat for simmering. The enameled cast iron distributes heat perfectly and won’t react with acidic tomato sauce. 🔥

Wooden Spoon for Stirring

A good wooden spoon won’t scratch your Dutch oven and is ideal for stirring the sauce. I prefer bamboo because it’s durable and naturally antimicrobial. The flat edge helps scrape up all those flavorful browned bits.

Quality Cutting Board

Use a large maple or walnut cutting board for chopping onions and garlic. It provides a stable surface for fine dicing. I keep one dedicated to vegetables and another for meats to prevent cross-contamination.

Fine Mesh Strainer

A stainless steel fine mesh strainer is perfect for crushing the San Marzano tomatoes by hand. It catches seeds while letting the juices flow through. I use mine for this every time.

Instant-Read Thermometer

While not strictly necessary, a ThermoWorks instant-read thermometer ensures your meatballs reach 160°F in the center. This is especially helpful if you’re adjusting meatball sizes or trying new ingredient combinations.

Microplane for Cheese

For the Parmesan cheese, a Microplane grater gives you those feathery, melt-in-your-mouth shavings. It’s also great for grating garlic or nutmeg if you want to add those to your sauce. ✨

Frequently Asked Questions