Recipe

Comforting Meatball Recipe

Tender, pan-seared meatballs simmered in a garlicky tomato cream sauce. Cozy, weeknight-friendly, and made with ingredients you already know.

By Matt Campbell

•

4.8

A cast iron skillet filled with browned meatballs simmering in a creamy tomato sauce with basil, shot on a wooden table in warm natural light

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Some nights you don't need a culinary adventure. You need a bowl, a spoon, and a sauce that tastes like it's been simmering all day, even if you started cooking 35 minutes ago.

These are my warm and cozy comfort meatballs: soft and juicy inside, crisp-edged from a quick sear, then finished in a tomato cream sauce that hits all the right notes: garlic, basil, a little parmesan, and that gentle richness that makes you drag bread through the pan like it's your job.

They're perfect over spaghetti, tucked into a hoagie, or served with mashed potatoes for peak comfort. And yes, tasting the sauce as you go is encouraged. Highly.

Why It Works

Crisp edges, tender centers: A quick pan sear builds flavor fast, then simmering keeps the meatballs juicy.
Big flavor with normal ingredients: Onion, garlic, parmesan, and Italian seasoning do the heavy lifting without sending you on a grocery scavenger hunt.
A sauce that forgives you: Too thick? Add a splash of pasta water or broth. Too sharp? A pinch of sugar or more cream softens it.
Flexible serving options: Pasta, rice, polenta, mashed potatoes, or a toasted roll. This recipe is a team player.

Pairs Well With

Buttery Garlic Bread
Creamy Mashed Potatoes
Simple Caesar Salad
Roasted Broccoli With Lemon

Storage Tips

Fridge

Cool completely, then store meatballs with sauce in an airtight container for up to 4 days.
Reheat gently on the stove over low heat, adding a splash of water, broth, or milk if the sauce tightens up.

Freezer

Freeze in a freezer-safe container for up to 3 months. (Meatballs + sauce freezes beautifully.)
Thaw overnight in the fridge, then reheat on the stove over low. If the sauce looks separated, whisk while warming and add a little cream or milk to bring it back together.

Meal prep tip

If you're serving with pasta, store pasta separately so it doesn't soak up all the sauce.

Common Questions

Can I bake the meatballs instead of pan-searing?

Yes. Bake at 425°F on a lightly oiled sheet pan for 15 to 18 minutes, or until the centers reach 160°F (or 165°F for poultry), then finish them in the sauce for 10 minutes. You'll lose a little of the crisp edge, but it's lower effort.

How do I keep meatballs from turning tough?

Don't overmix the meat. Mix just until combined, and use the milk + breadcrumbs combo for a softer texture. Also, simmer gently. A hard boil can tighten them up.

Can I use ground turkey or chicken?

Absolutely. Use dark meat turkey if possible, or add 1 extra tablespoon olive oil to the mix for moisture. Cook to 165°F.

My sauce tastes too acidic. What now?

Add a pinch of sugar, more cream, or a tablespoon of butter. Also, make sure you're using enough salt. Under-salted tomato sauce reads as extra sharp.

Do I need a thermometer?

Not required, but helpful. Aim for 160°F for ground beef and pork meatballs (USDA guidance), or 165°F for poultry.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Large skillet with lid (cast iron or stainless is great)
Tongs or a thin spatula for turning
Microplane or grater for parmesan
Optional: instant-read thermometer

Meatballs are my comfort-food litmus test. If a recipe makes you do three bowls, two chill steps, and a mystery ingredient you'll use once a year, I'm out. I want the kind of meatballs you can throw together after work, with music on, slightly winging it, and still end up with something that feels like a hug.

This version is my go-to when the day has been a lot. Quick sear, quick sauce, then simmer until everything tastes like it's been friends for years. If you catch yourself standing over the skillet "just checking one more meatball," congratulations. You're doing it right.

Comforting Meatball Recipe

(4.8 Reviews)

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings 4 to 6

Ingredients

Meatballs

1 pound ground beef (80 to 85% lean)
1/2 pound ground pork (or use all beef, ideally 80/20)
1/2 cup plain breadcrumbs (or panko)
1/3 cup milk
1 large egg
1/3 cup finely grated parmesan, plus more to serve
1/4 cup finely minced onion (or 2 tablespoons grated onion)
2 cloves garlic, grated or minced
1 to 1 1/2 teaspoons kosher salt
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
2 tablespoons olive oil, for searing

Tomato Cream Sauce

1 tablespoon olive oil (use what's left in the pan, plus a little if needed)
3 cloves garlic, minced
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
1/2 cup low-sodium chicken broth (or water)
1/3 to 1/2 cup heavy cream
1 teaspoon dried basil (or 1/4 cup chopped fresh basil at the end)
1/4 teaspoon red pepper flakes (optional)
Salt, to taste
1 tablespoon butter (optional, for extra cozy)
1 pinch sugar (optional, if your tomatoes are extra sharp)

For serving (pick your comfort lane)

Spaghetti, rigatoni, or egg noodles
Mashed potatoes or creamy polenta
Toasted rolls for meatball subs
Fresh basil or parsley

Instructions

Make the panade (the secret to tender meatballs). In a large bowl, stir together the breadcrumbs and milk. Let it sit for 3 to 5 minutes until it looks like thick paste.
Mix the meatball base. Add egg, parmesan, onion, garlic, salt, Italian seasoning, and pepper. Mix to combine. Add the ground beef and pork and mix gently with your hands just until everything comes together. Don't overwork it.
Roll. Form into about 18 meatballs (16 to 20 is fine), about 1 1/2 inches each, roughly 2 tablespoons of mixture per meatball. If the mixture is sticking, dampen your hands with a little water.
Sear for crisp edges. Heat 2 tablespoons olive oil in a large skillet over medium to medium-high heat. Add meatballs in a single layer without crowding (you'll likely do this in 2 batches). Sear, turning occasionally, until browned all over, about 4 to 6 minutes. They don't need to be cooked through yet. Transfer to a plate.
Build the sauce. Reduce heat to medium. If the pan is dry, add a small splash of olive oil. Add garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute to caramelize slightly.
Simmer. Add crushed tomatoes, broth, basil, and red pepper flakes (if using). Scrape up any browned bits from the skillet. Bring to a gentle simmer, 2 to 4 minutes.
Finish the meatballs in the sauce. Nestle the meatballs back into the skillet, cover, and simmer gently for 10 to 12 minutes, until cooked through (160°F for beef and pork).
Make it creamy. Turn heat to low. Stir in the cream and butter (if using). Keep it low and slow here so the sauce stays silky. Taste and adjust salt (and add a pinch of sugar if your tomatoes are extra sharp). If the sauce is too thick, add a splash of broth or pasta water.
Serve like you mean it. Spoon meatballs and sauce over pasta, potatoes, or polenta. Finish with more parmesan and fresh basil. Take a bite and enjoy the fact that you made something that tastes like a hug.

A bowl of spaghetti topped with meatballs and creamy tomato sauce, finished with grated parmesan and basil

Nutrition information is estimated.

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