Best 8 Sunday Sauce With Meatballs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to classic Italian-American dishes, few can rival the hearty and flavorful Sunday sauce with meatballs. This comforting dish is a staple in many households, often passed down from generation to generation. It is a labor of love, typically simmering for hours on the stovetop or in a slow cooker, allowing the rich flavors of the sauce to meld and the meatballs to become tender and juicy. It is perfect for a Sunday gathering, bringing family and friends together around the table to enjoy a delicious and memorable meal.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN MEATBALLS AND SUNDAY SAUCE RECIPE



Italian Meatballs And Sunday Sauce Recipe image

Flavorful and juicy Italian meatballs with garlic, parsley and Parmigiano Reggiano cheese braised in a simple Sunday sauce.

Provided by James

Categories     Main Course

Time 3h30m

Number Of Ingredients 16

4 28 ounce cans San Marzano plum tomatoes (hand crushed or blender pulsed)
1 6 ounce can tomato paste
1/2 cup olive oil
1 medium onion (diced)
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp sugar
1 pound ground chuck
1 pound ground pork
1 1/2 cups unseasoned breadcrumbs
3/4 cup grated Parmigiano Reggiano
1/2 cup fresh parsley (minced)
2-3 large eggs
3 cloves garlic (paste)
2 tsp kosher salt
1/2 tsp black pepper

Steps:

  • Dice 1 onion. In a large bowl hand crush the tomatoes. Alternatively, pulse the tomatoes in a blender for 2-3 seconds.
  • Coat the bottom of a large heavy pot with a 1/2 cup of olive oil and saute the onions on medium-low heat until translucent (about 5 minutes). Add the tomato paste to the onions and cook for 5 minutes, spreading the paste around with a wooden spoon.
  • Add in all the hand crushed tomatoes, 1 tsp of kosher salt, 1/2 tsp black pepper and 1/2 tsp of sugar. Stir the sauce until incorporated and cook on a low simmer with the lid left slightly ajar. Stir the sauce every so often (very important!) to avoid sticking. The sauce should cook on low heat for at least 2.5 to 3 hours but longer will be better.
  • Begin by grating 3/4 cup of parmigiano reggiano, mincing a half cup of fresh parsley, and creating garlic paste from 3 garlic cloves.
  • Add the beef and ground pork to a large mixing bowl and season with 2 tsp kosher salt and a 1/2 tsp black pepper. In a small bowl beat 2 eggs and set aside.
  • To the meat, add the breadcrumbs, grated cheese, parsley and garlic paste. Pour the eggs in and mix everything together. If the mixture is too dry, add one more egg to the mix.
  • With wet hands roll approximately 2" size meatballs. The meatballs can be baked on a sheet pan with wire rack at 375f for 25-30 minutes or until brown in the middle of oven.
  • Place the browned meatballs in the sauce and cook for a minimum of 1 hour on low heat to allow the meatballs to absorb the flavor of and braise in the sauce.
  • When the meatballs are finished, serve with choice of pasta, grated cheese and Italian bread. Enjoy!

Nutrition Facts : Calories 824 kcal, Carbohydrate 97 g, Protein 46.3 g, Fat 27.5 g, SaturatedFat 6.2 g, Cholesterol 132 mg, Sodium 1255 mg, Fiber 14.6 g, Sugar 29.3 g, ServingSize 1 serving

MEATBALLS IN SUNDAY SAUCE



Meatballs in Sunday Sauce image

Provided by Dominick Tesoriero

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 20

6 ounces ground beef
6 ounces ground pork
6 ounces ground veal
1/2 cup plain breadcrumbs
8 ounces grated Parmesan
1/2 cup chopped fresh parsley
10 ounces ricotta
3 large eggs
Salt and pepper, to taste
Canola oil, for frying
Olive oil, for cooking
3 cloves garlic, minced
1 tablespoon red pepper flakes
1/4 cup Marsala wine
1 cup veal or beef stock
Three 14-ounce cans crushed tomato
2 teaspoons sugar
1/2 bunch fresh basil, chopped
1 pound penne pasta
1 cup grated Parmesan

Steps:

  • For the meatballs: In a bowl, combine the beef, pork, veal, breadcrumbs, Parmesan and parsley. In a separate bowl, combine the ricotta and eggs and sprinkle with salt and pepper to taste. Whip with a whisk until fluffy.
  • Fold the ricotta mixture into the meat mixture. Form the mixture into golf-size balls. Pour about 2 inches of canola oil into a frying pan and slowly bring the temperature to 350 degrees F. Line a plate with paper towels and set aside. Fry the meatballs until golden brown, about 2 minutes per side. Transfer to the lined plate.
  • For the sauce: Coat the bottom of a large saucepan with olive oil and heat over medium heat. Add the garlic and red pepper flakes and cook until the garlic is lightly brown, 30 seconds.
  • Deglaze with the marsala, then add the stock and cook, stirring, until reduced by half. Add the tomatoes and sugar and bring to a simmer. Add the meatballs and cook, 30 minutes. Add the basil.
  • Meanwhile, bring a large pot of salted water to a boil and add the penne. Cook to al dente, about 13 minutes.
  • Add the strained penne to a large saute pan and ladle in some of the sauce, then cook over high heat just long enough to coat the pasta and simmer the sauce. Lower the heat and add the grated Parmesan. Toss in the pan to coat well. Serve with immediately with meatballs.

SUNDAY SAUCE



Sunday Sauce image

In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat. This recipe (which you can also make in a slow cooker) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs. Once the sauce is done, coat pasta in the sauce, spoon some meat on top and share it with the whole family alongside a green salad, crusty bread and red wine. The sauce can keep refrigerated for up to one week and frozen for up to three months.

Provided by Ali Slagle

Categories     dinner, pastas, main course

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds boneless pork shoulder, cut into 3-inch chunks
Kosher salt and black pepper
1/4 cup extra-virgin olive oil, plus more as needed
1 pound hot or sweet Italian sausage, or a combination
1 yellow onion, coarsely chopped
6 garlic cloves, smashed and peeled
1/3 cup red wine
2 (28-ounce) cans crushed tomatoes
3 basil sprigs
1 pound uncooked homemade or store-bought meatballs
1 1/2 pounds tubular or long noodles, like rigatoni or spaghetti
Grated Parmesan or pecorino, for serving

Steps:

  • Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
  • Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
  • Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
  • When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
  • Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.

ITALIAN SUNDAY SAUCE



Italian Sunday Sauce image

Start this sauce on Sunday morning and fill your kitchen with amazing aromas that will have your family asking when dinner's going to be ready! It's full of rich, sweet tomato flavor, subtle herbs, and savory, tender meat that's cooked right in the sauce. Ladle it over your favorite pasta and serve with buttery garlic bread.

Provided by NicoleMcmom

Categories     Tomato Pasta Sauce

Time 5h

Yield 12

Number Of Ingredients 16

2 pounds pork neck bones
2 teaspoons kosher salt, plus more to taste
1 teaspoon ground black pepper
2 tablespoons olive oil, divided
1 ¼ pounds Italian sausage links
1 ½ cups finely chopped white onion
2 cloves garlic, minced
2 (12 ounce) cans tomato paste
1 (28 ounce) can tomato puree
1 (28 ounce) can crushed tomatoes
7 cups water
1 tablespoon white sugar, or more to taste
1 bay leaf
1 tablespoon dried basil
½ teaspoon dried oregano
12 large cooked meatballs

Steps:

  • Sprinkle neck bones on all sides with salt and pepper.
  • Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.
  • Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.
  • Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.
  • Add tomato puree and crushed tomatoes, than add water and sugar; cook, stirring constantly, until smooth. Add bay leaf. Rub basil and oregano between your fingers to release the aroma and add to the sauce.
  • Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally. Add meatballs, reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours.
  • Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.

Nutrition Facts : Calories 569.4 calories, Carbohydrate 28.5 g, Cholesterol 144.6 mg, Fat 32.3 g, Fiber 5.5 g, Protein 42.8 g, SaturatedFat 10.8 g, Sodium 2035 mg

ITALIAN FEAST (SUNDAY SAUCE WITH MEATBALLS, SAUSAGES & PORK CHOPS RECIPE - (4.3/5)



Italian Feast (Sunday Sauce with Meatballs, Sausages & Pork Chops Recipe - (4.3/5) image

Provided by DaraD

Number Of Ingredients 13

1/2 Cup EVOO
1 lb Sweet Italian Sausage
1/2 lb Hot Italian Sausage
6 Thinly Sliced Pork Chops (about 3 lbs)
2 Cups Dry Red Wine
2 TBSP Chopped Garlic
2 Onions, Diced
1 Cup Diced Pancetta
1 TBSP Crushed Red Pepper
1 Gallon Canned Italian Plum Tomatoes, undrained
2 Cups Chopped Fresh Basil
2 lbs Cooked Meatballs (see recipe)
2 lbs Uncooked Rigatoni Pasta

Steps:

  • 1. In a large pot over medium heat, heat the oil and sate the sausages and pork chops until brown (about 10 minutes). Don't worry if the meat is not cooked through, because it will finish in the sauce. Remove the meat from the pan and set aside. Keep pan over medium heat. Deglaze the pan by adding 1 cup of the wine and scraping the bits. 2. In the same pot, add the garli, onions, pancetta & crushed pepper and cook until the onions and garlic are lightly browned, about 2 mins. Add the remaining 1 cup of red wine and cook until the mixture is reduced by half. Add the tomatoes and simmer for 1 hour over low heat. 3. Add the basil, sausages, pork chops, and meatballs to the tomato sauce and simmer for 1 more hour over low heat. 4. In a large pot of boiling, salted water, cook the pasta until al dente. Drain the pasta, toss with sauce and serve immediately.

SUNDAY SAUCE WITH BRACIOLE, MEATBALLS, AND SAUSAGE



Sunday Sauce with Braciole, Meatballs, and Sausage image

No crowd to feed? No problem. Sunday Sauce freezes well; just make sure any braciole, meatballs, or sausages are submerged in sauce.

Provided by Dawn Perry

Categories     Freezer Food     Pasta     Beef     Tomato     Parmesan     Meatball     Sausage     Breadcrumbs     Ground Beef     Oregano     Dinner     Potluck

Yield 6-8 servings

Number Of Ingredients 35

For the sauce:
2 medium onions, cut into 1" pieces
4 garlic cloves, peeled
1/4 cup olive oil
1 1/2 teaspoons kosher salt, divided
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
2 (28-ounce) cans whole peeled tomatoes, crushed
3 (packed) cups basil leaves
1/2 teaspoon freshly ground black pepper
For the breadcrumb mixture:
1 cup finely grated Parmesan
2/3 cup chopped parsley
1/2 cup fine breadcrumbs
3 garlic cloves, finely chopped
For the braciole:
6 slices beef top round (about 1 1/2 pounds total), pounded 1/4" thick
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
For the meatballs and sausage:
1 pound ground beef chuck (20% fat)
2 large eggs
2 tablespoons milk
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
6 sweet Italian sausages
For assembly:
1 pound pasta, such as spaghetti
Kosher salt
Finely grated Parmesan (for serving)
Special Equipment
Butcher's twine

Steps:

  • Make the sauce:
  • Purée onions and garlic in a food processor until very finely chopped.
  • Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high. Cook onion mixture and 1/2 tsp. salt, stirring often, until liquid is evaporated and bits on bottom of pot are beginning to brown, 10-12 minutes. Add tomato paste, oregano, and red pepper flakes; cook, stirring, until slightly darker in color, about 2 minutes more. Add 1/2 cup water and cook, scraping up browned bits from bottom of pot. Add tomatoes and their juices and 1 cup water; stir to combine. Stir in basil, season with pepper and remaining 1 tsp. salt, and bring to a simmer. Keep warm, stirring occasionally, until ready to use.
  • Make the breadcrumb mixture:
  • Combine cheese, parsley, breadcrumbs, and garlic in a medium bowl.
  • Prepare the braciole:
  • Preheat oven to 300°F. Lay beef flat on a work surface; season with 3/4 tsp. salt and 1/2 tsp. pepper. Sprinkle evenly with 1/2 cup breadcrumb mixture. Working one at a time and starting at the short end, roll up beef, then tie in a few places with butcher's twine to secure. Season braciole with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
  • Heat 1 Tbsp. oil in a large skillet over medium-high. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook braciole, turning occasionally, until browned on all sides, about 8 minutes per batch.
  • Transfer braciole to pot with sauce, cover, and bake 1 1/2 hours. Wipe out skillet and reserve.
  • Prepare the meatballs and sausage:
  • Mix ground beef, eggs, milk, salt, pepper, and remaining 1 1/4 cups breadcrumb mixture with a fork in a medium bowl. Shape into 12 (1 1/2") balls.
  • Heat 1 Tbsp. oil in reserved skillet. Working in batches, cook meatballs, turning occasionally, until browned on all sides, about 8 minutes per batch; transfer to a plate. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook sausages, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to plate.
  • After braciole has baked 1 1/2 hours, using tongs, gently lower meatballs and sausages into sauce. Cover pot and continue to bake until braciole is very tender and meatballs and sausages are cooked through, 25-30 minutes more.
  • To serve:
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Transfer sausages, meatballs, and braciole to a platter; remove strings from braciole. Spoon some warm sauce over.
  • Drain pasta and toss with as little or as much sauce as you like. Serve topped with Parmesan.
  • Do Ahead
  • Sauce can be made 3 days ahead; cover and chill, or freeze up to 6 months. Braciole, meatballs, and sausages can be made 3 days ahead; submerge in sauce, cover, and chill, or freeze up to 3 months.

SUNDAY SAUCE WITH MEATBALLS, SAUSAGES, AND PORK CHOPS



Sunday Sauce With Meatballs, Sausages, and Pork Chops image

This is my most requested recipe. By the by, if your grocer doesn't stock pancetta (an Italian-style cured bacon), you can substitute a fatty prosciutto or ordinary bacon in a pinch, but it won't be as subtle a dish. I usually never use pancetta and it is still delicious...who has 20 days to cure homemade pancetta!?!? From Fresco Trattoria.

Provided by SmHerndon

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup extra virgin olive oil
1 lb mild sausage
1/2 lb hot Italian sausage
6 thinly sliced pork chops (about 3 pounds)
2 cups dry red wine
2 tablespoons chopped garlic
2 onions, diced
1 cup diced pancetta (or a fatty prosciutto or regular bacon)
1 tablespoon crushed red pepper flakes
1 gallon italian tomato
2 cups chopped basil
2 lbs cooked meatballs (suggest my Authentic Italian Meatballs recipe)
1 lb rigatoni pasta

Steps:

  • In a large pot over medium heat, heat the oil and sauté the sausage and pork chops until brown, about 10 minutes - Don'’t worry if the meat is not cooked through because the meat will cook through in the sauce.
  • Remove the meat from pan and set aside; Deglaze the pan with 1 cup red wine.
  • In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes.
  • Add the remaining cup of red wine and reduce by half. Add the tomatoes and simmer for 1 hour over low heat. Add the basil, sausage, pork chops, and meatballs to the tomato sauce and simmer for an additional hour over low heat.
  • In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately.

Nutrition Facts : Calories 1423.5, Fat 83.9, SaturatedFat 24, Cholesterol 269.6, Sodium 1543.5, Carbohydrate 82.2, Fiber 9.6, Sugar 16.7, Protein 71

SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS



Sunday Gravy (Real Italian Spaghetti Sauce)and Meatballs image

Sauce the way mamas in ital make it--meatballs that melt in your mouth. If I was on death row this is what I would want! God's honest truth! PLEASE PLEASE use it for Recipe #73939--it's amazing.

Provided by Bri22

Categories     Sauces

Time 3h10m

Yield 16 serving(s)

Number Of Ingredients 15

olive oil
1 lb bone in country-style spareribs or 1 lb pork neck bones
1 lb mild Italian sausage
5 garlic cloves (I use 5)
1/2 cup tomato paste, less than
3 (14 1/2 ounce) cans peeled whole tomatoes (or if you want use peeled fresh tomatoes from the garden)
salt and pepper
fresh basil leaf (you can buy it in the produce section)
3 garlic cloves, minced
1 lb ground beef
3/4 cup Italian breadcrumbs
3 eggs
1/2 cup parmesan cheese or 1/2 cup finely grated pecorino romano cheese
3 tablespoons chopped fresh Italian parsley
salt and pepper

Steps:

  • SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
  • Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
  • Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
  • Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
  • I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.

Tips:

  • Use a variety of meats: Combining different types of ground meat, such as beef, pork, and veal, adds depth and flavor to the meatballs.
  • Soak the bread in milk: This helps to keep the meatballs moist and tender.
  • Season the meatballs well: Use a combination of herbs, spices, and grated Parmesan cheese to create a flavorful meatball.
  • Brown the meatballs before adding them to the sauce: This helps to develop their flavor and prevent them from falling apart.
  • Simmer the sauce for at least 3 hours: This allows the flavors to meld and develop.
  • Serve the sauce over your favorite pasta: Spaghetti, penne, or rigatoni are all great choices.

Conclusion:

Sunday sauce with meatballs is a classic Italian dish that is perfect for a special occasion or a casual family meal. With its rich, flavorful sauce and tender meatballs, this dish is sure to please everyone at the table. So next time you're looking for a delicious and comforting meal, give this recipe a try.

Related Topics