Italian meatballs in tomato sauce made with beef, turkey sausage, garlic, onions, breadcrumbs, milk + tomatoes. Juicy, cozy, ridiculously good.
I’ll be honest: Italian Meatballs in Tomato Sauce kind of snuck into my life sideways. I wasn’t out there on some culinary pilgrimage through Rome, though I wish… no, it was more like a Wednesday where my brain was oatmeal and the weather couldn’t decide between drizzle or full-on pout. I remember standing in my small kitchen, wearing socks that didn’t match (still don’t know where the right one went), staring at the slow cooker like it was supposed to solve my existential dread.
Growing up, those big Sunday sauce rituals were a thing. My aunt—well, technically she’s my mom’s cousin but you know how families blur—would spend the entire day making tomato sauce. I swear she started at sunrise, stirring that pot like it held state secrets. If she didn’t taste it every fifteen minutes, the kitchen might collapse. I was never patient enough for that, and honestly, I don’t think modern life leaves most of us time to be. There’s laundry, bills, wandering thoughts about whether we should convert to minimalism, etc.
The first time I made these meatballs, everything felt messy—in a goodish way. Breadcrumbs stuck to my wrists, garlic under my nails, a rogue parsley leaf in my hair. Some meatballs rolled out beautifully; others… resembled small asteroids. But the moment I dropped them into the simmering tomato sauce, I got that warm Italian grandma energy—even though I’m not Italian and, sadly, don’t know any grandmas in Italy. But something about garlic and tomatoes bubbling away hits right in the chest.
As they cooked, the scent wafted into the hallway where my kid was practicing math (or maybe procrastinating, who knows), and even he popped his head in with a “Whoa… what’s happening in here?” I felt weirdly proud. Like I’d just unlocked a family tradition out of thin air. It reminded me how comforting food can be—even when life feels like a plate you’re balancing with one hand while brushing your teeth and answering emails.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
These Italian Meatballs in Tomato Sauce became a little ritual for me—an easy one. It’s funny how certain dishes hold onto memory. Now every time I make them, I think of that rainy day and how dinner somehow pulled everything back together.
Sound familiar?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Italian Meatballs in Tomato Sauce Recipe?
I mean, there’s the obvious stuff: they taste good. Really good. But it’s more than that. These Italian meatballs are low-drama, which, honestly, I wish I could say about more things in my life (looking at you, group texts).
You toss everything into the slow cooker—no fancy searing or juggling multiple pans. The breadcrumbs soaked in milk help them stay soft and tender, like little tomato-soaked clouds. And the turkey sausage mixed with the beef keeps them lighter but still flavorful—kind of like that friend who works out but also loves dessert and doesn’t make you feel bad about it.
They’re adaptable too. Serve them over spaghetti because tradition is comforting. Or slap them in a hoagie roll with extra sauce and pretend you’re at a football stadium—minus the crowd and that guy shouting about referees.
Mostly, Italian Meatballs in Tomato Sauce are reliable. The kind of meal that makes you feel like you did something right, even if your laundry is still sitting in the basket… from last week.
Ingredient Notes:
Before you dive in, here’s a kind of casual get-to-know-you moment between you and your ingredients. They’re pretty simple, but each one has a story.
-
Crushed Tomatoes — Choose a brand you like. Trust me, tomatoes have opinions.
-
Onion — Adds that mellow sweetness after long cooking. The kind you only get with patience.
-
Bay Leaf — I’m never 100% sure what it does, but food tastes weird without it. Mysterious but important.
-
Sugar — It’s just a whisper to balance the tomatoes. Don’t worry, you’re not making dessert.
-
Red Pepper Flakes — A flick of heat. Enough to say hello, not enough to shout.
-
Breadcrumbs + Milk — The little mattress combo that keeps your Italian meatballs tender.
-
Garlic + Parsley — The aromatic duo that makes the kitchen smell like a tiny trattoria.
-
Ground Beef + Italian Turkey Sausage — Light but full of flavor. A solid team.
-
Parmesan or Pecorino — Salty depth. Honestly, I measure cheese with my heart.
I know ingredients can feel overwhelming, but think of these as friends gathering in a pot.
How To Make Italian Meatballs in Tomato Sauce?
Let’s break it down. Easy, promise.
Step 1. Make the sauce
Dump your crushed tomatoes, onion, bay leaf, sugar, red pepper flakes, salt, and pepper into your slow cooker. A quick stir is enough. Right now it looks like you’ve done nothing… but you’ve actually taken the first brave step.
Step 2. Soak the breadcrumbs
In a bowl, let breadcrumbs and milk mingle. They absorb into each other like people who move in together too soon… but it works out.
Step 3. Build the meatball mix
Add garlic, diced onion, parsley, black pepper, salt, oregano, cheese, and egg. Gently mix. Then add your beef + turkey. Use your hands, and try not to overthink. Or overmix. Overmixing = tough meatballs and no one wants that.
Step 4. Shape the meatballs
Wet your hands. The mixture will try to stick like a desperate ex, but water helps. Roll into almost-golf-ball shapes. If some are weird ovals, it’s fine. Drop them straight into the tomato sauce. If some float on top, they’ll settle eventually… just like feelings.
Step 5. Slow cook
Want To Save This Recipe?
Cover and cook:
— High: ~5 hours
— Low: 8–10 hours
You don’t need to do anything magical. Just wait while your house fills with a smell that might make you tear up.
Step 6. Serve
Scoop onto pasta, slide into hoagie rolls, or just eat with a fork because it’s been that kind of week. If the sauce is too thin, simmer it in a skillet to reduce. If fat rises, just stir it in—fat is flavor, after all.
Storage Options:
Leftovers are like little gifts from your past self. These Italian Meatballs in Tomato Sauce keep in the fridge about four days—assuming you don’t snack on them midnight-style.
They freeze like a dream. Three months easy. Tuck a container away for a day when everything feels a little too much. Thaw, warm, eat, breathe.
Variations and Substitutions:
Your kitchen, your rules—within reason.
-
Use all beef if that’s your vibe
-
Swap breadcrumbs for panko or crushed crackers
-
Add basil if you’re feeling fancy (or grew some accidentally)
-
Pecorino for sharpness, Parm for mellow
-
More chili flakes if you like it loud
-
Mushrooms in the sauce for extra texture
This recipe isn’t clingy. It wants you to play.
What to Serve with Italian Meatballs in Tomato Sauce?
These Italian meatballs are friendly. They go with pretty much everything:
-
Spaghetti (obvious, classic)
-
Garlic bread (dangerously good)
-
Hoagies (messy, worth it)
-
Caesar salad (balance?)
-
Polenta (cozy)
-
Roasted veggies
Follow your gut. Literally.
Frequently Asked Questions:
Can I make the meatballs smaller or bigger?
Go for it. Just adjust the time a bit.
Do I need to brown the meatballs first?
Nah. Straight into the sauce. Life’s complicated enough.
No slow cooker?
Simmer on the stovetop ~1.5–2 hrs. Stir sometimes.
If you try these Italian Meatballs in Tomato Sauce, I’d love to know how it went. Did you make spaghetti night? Meatball subs? Did you eat them straight out of the pot in sweatpants at 11 PM? (I mean… same.)
Let me know — always curious how these little recipes weave themselves into other people’s days.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Italian Meatballs in Tomato Sauce
Ingredients
For the Sauce
- 1 28 oz can crushed tomatoes
- 1 15 oz can crushed tomatoes or tomato sauce
- 3/4 medium onion finely diced
- 1 bay leaf
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Meatballs
- 3/4 cup breadcrumbs
- 1/2 cup milk
- 4 cloves garlic minced
- 1/4 medium onion finely diced
- 1/4 cup chopped fresh parsley
- 1 3/4 teaspoons freshly ground black pepper
- 1 3/4 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1/2 cup shredded Pecorino Romano or Parmesan cheese
- 1 large egg
- 1 pound ground 90/10 beef
- 1 pound ground Italian turkey sausage
Instructions
Prepare the sauce
- Set the slow cooker to low. Add both cans of crushed tomatoes, diced onion, bay leaf, sugar, crushed red pepper flakes, salt, and black pepper. Stir briefly to combine the ingredients evenly.
Hydrate the breadcrumbs
- In a medium mixing bowl, combine the breadcrumbs and milk. Allow the mixture to stand briefly so the breadcrumbs can fully absorb the liquid.
Combine the meatball ingredients
- To the breadcrumb mixture, add the minced garlic, finely diced onion, chopped parsley, black pepper, kosher salt, dried oregano, shredded cheese, and egg. Mix with a fork to incorporate.
- Add the ground beef and Italian turkey sausage. Using clean hands, mix gently until all ingredients are blended without overworking the meat.
Shape the meatballs
- Keep hands slightly wet to prevent sticking. Form the meat mixture into balls approximately 1 tablespoon in size—slightly smaller than a golf ball. Place each formed meatball directly into the sauce.
- If some meatballs are not fully submerged, they will settle during cooking.
Cook
- Cover the slow cooker with its lid.
- Cook on high for approximately 5 hours or on low for 8 to 10 hours, until the meatballs are cooked through and tender.
Serve
- Serve the Italian meatballs in tomato sauce over pasta, on a hoagie roll, or as a standalone appetizer.
- If a thicker sauce is desired, transfer the tomato sauce to a skillet and simmer over medium-high heat until the preferred consistency is reached.
- If fat accumulates on the surface, gently stir it into the sauce before serving.
Notes
- Substitute gluten-free breadcrumbs for standard breadcrumbs.
- Ensure that all packaged ingredients—such as tomato products, spices, and sausage—are labeled gluten-free, as some brands may include additives containing gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
