A simple tomato sauce is a dependable match for meatballs: its gentle acidity balances rich, savory meat, while garlic and herbs add warmth without overpowering the meatballs. This quick stovetop version makes about 4 cups, enough for roughly 1½ to 2 pounds of cooked meatballs and pasta, subs, or a polenta bowl.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- ½ cup water, plus more if needed
- 1 teaspoon dried oregano
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon sugar, optional, only if the tomatoes taste sharply acidic
- ¼ cup chopped fresh basil, or 1 teaspoon dried basil
- ½ cup finely grated Parmesan, optional, for serving
Instructions
- Soften the onion. Warm the olive oil in a medium, heavy-bottomed saucepan over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent. If it starts to brown, lower the heat; the goal is sweetness, not a dark sear.
- Cook the garlic and tomato paste. Stir in the garlic and red pepper flakes, if using, and cook for about 30 seconds, just until fragrant. Add the tomato paste and cook for 1 to 2 minutes, stirring, until it darkens slightly. This brief cooking step deepens its flavor.
- Simmer the sauce. Pour in the crushed tomatoes and water. Stir in the oregano, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 25 to 35 minutes, stirring every few minutes so the bottom does not scorch. If the sauce becomes thicker than you like, add water a few tablespoons at a time.
- Taste and finish. Taste the sauce and adjust the salt and pepper. If the tomatoes are noticeably sharp, stir in up to 1 teaspoon sugar; it is not needed if the sauce already tastes balanced. Stir in fresh basil at the end, or add dried basil during the last 10 minutes of simmering.
- Add cooked meatballs if desired. For fully cooked meatballs, nestle them into the simmering sauce and cook gently for 10 to 15 minutes, until hot throughout. Avoid a hard boil, which can break delicate meatballs apart. For raw meatballs, brown them first if your recipe calls for it, then simmer them in the sauce until cooked through. Check the center of the largest meatball with a food thermometer: ground beef, pork, veal, or lamb should reach 160°F (71°C); ground chicken or turkey should reach 165°F (74°C). Use a clean thermometer, not color alone, to judge doneness.
- Serve. Spoon over pasta, polenta, or meatball subs, and finish with Parmesan if you like.
Tips
- Start with good tomatoes. Crushed canned tomatoes give this sauce a practical, consistent texture. If you only have whole peeled tomatoes, crush them by hand or with a spoon as they simmer.
- Control the seasoning. Meatballs can be salty, especially when they contain Parmesan or are store-bought. Taste the sauce before adding extra salt, and taste again after the meatballs have simmered in it.
- Keep the heat gentle. A slow simmer helps the flavors come together and reduces splattering. Stir the bottom of the pan regularly, especially toward the end, when the sauce is thicker.
- Make it ahead, safely. The sauce can be cooked a day ahead and refrigerated in a covered container. Reheat it to a steady simmer before serving, then add cooked meatballs and warm them through.
Serving Suggestions
Toss the sauce and meatballs with spaghetti, rigatoni, or another sturdy pasta, using a little pasta cooking water to help the sauce cling. For subs, spoon meatballs and sauce into toasted rolls and add provolone or mozzarella; melt the cheese under a broiler only in an oven-safe pan, and watch closely. The sauce also works over creamy polenta or mashed potatoes, with a green salad or cooked vegetables alongside. Keep any hot food at 140°F (60°C) or above if it will be held for serving; do not leave perishable food at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Variations
- Make it creamy: Turn off the heat and stir in ¼ cup heavy cream for a softer, richer sauce. Warm gently afterward without boiling.
- Add a wine note: After cooking the tomato paste, add ½ cup dry red wine and simmer for 2 to 3 minutes before adding tomatoes. This is optional; water or broth works if you prefer no wine.
- Use a barbecue-style sauce: For beef or pork meatballs, combine 1 cup barbecue sauce with ½ cup canned tomato sauce and warm with the cooked meatballs. Taste before adding salt, since prepared barbecue sauce is often salty and sweet.
- Try Swedish-style gravy: Serve beef or pork meatballs with a simple brown gravy made from butter, flour, and broth, finished with a little cream if desired. This is a different flavor direction from tomato sauce and pairs well with potatoes.
Storage and Reheating
Refrigerate sauce and meatballs in shallow, covered containers within 2 hours of cooking; use within 3 to 4 days. For faster chilling, divide a large batch into smaller portions rather than leaving the pot on the counter to cool. Reheat on the stove over medium-low heat, stirring occasionally, until the sauce and meatballs reach 165°F (74°C). Add a splash of water if the sauce has thickened. In a microwave, cover loosely, heat in short intervals, and stir or turn the meatballs so they heat evenly; verify 165°F in the center. Reheat only the portion you plan to eat.
For longer storage, freeze cooled sauce with cooked meatballs in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room for expansion. Thaw overnight in the refrigerator, then reheat to 165°F. You can freeze the sauce without meatballs as well; the texture may separate slightly after thawing, but stirring while it reheats usually brings it back together. Do not thaw food on the counter.
Frequently Asked Questions
What is the best sauce for meatballs?
It depends on the meatballs and the meal. Tomato sauce is a versatile choice for Italian-style beef, pork, or turkey meatballs. Creamy gravy suits Swedish-style meatballs, while barbecue sauce works well for a sweeter, bolder appetizer.
Should meatballs cook in the sauce or separately?
Either method can work. Browning meatballs separately adds a browned flavor and helps them hold their shape; simmering them in sauce lets them absorb flavor. If cooking raw meatballs in sauce, check their internal temperature with a thermometer and do not assume they are done just because the sauce is hot.
Can I use jarred sauce?
Yes. Warm a 24- to 28-ounce jar of marinara in a saucepan and add cooked meatballs for 10 to 15 minutes, or until hot throughout. Taste before adding salt, and loosen the sauce with a little water if it is very thick.
How can I thicken meatball sauce?
Simmer it uncovered, stirring often, until excess liquid evaporates. For a quick adjustment, stir in a small spoonful of tomato paste and simmer for a few minutes. Avoid adding flour directly to tomato sauce, as it can leave lumps or a pasty taste.
Why does my tomato sauce taste sour?
Some canned tomatoes are naturally more acidic. Simmering the sauce longer can mellow it; if it still tastes sharp, add sugar a pinch at a time, up to the amount in this recipe. A small amount of butter or cream can also soften the flavor, but do not use sugar to hide an under-seasoned sauce.
Can I make this sauce without onion or garlic?
Yes. Leave either one out if needed, and cook the tomato paste in the oil for an extra minute to build flavor. You can add a pinch of dried oregano or basil, but check whether prepared meatballs already contain herbs and salt.