Tender, flavorful meatballs made with pork and veal, simmered in a rich tomato sauce — perfect over spaghetti or with crusty bread.

Watch the Step by Step video tutorial: https://youtube.com/shorts/FYmAw0uf2Yw?si=8T6mmBoTZr3LPONs

Ingredients

For the Meatballs:

• 1 lb ground pork

• 1 lb ground veal

• ½ cup gluten-free breadcrumbs

• ½ cup onion, finely diced

• 2 eggs

• ¼ cup fresh parsley, chopped

• 1 tbsp garlic, minced

• 2 tsp salt

• 1½ tsp black pepper

• ½ tsp red pepper flakes

• 1 tsp dried oregano

• ¼ cup grated Parmesan or Romano cheese

• Olive oil, for browning

For the Tomato Sauce:

• 2 cans (28 oz each) San Marzano tomatoes, crushed by hand

• ½ onion, finely diced

• 1 tbsp garlic, chopped

• ¼ cup olive oil

• Salt and pepper, to taste

• Optional: a pinch of sugar to balance acidity

Instructions

1. Make the Meatballs:
   In a large bowl, combine all the meatball ingredients. Mix gently until just combined — don’t overwork the meat.
   Cover and refrigerate for 30 minutes to let the flavors develop.

2. Shape and Brown:
   Roll the mixture into evenly sized balls (about 1½ inches).
   Heat a drizzle of olive oil in a large skillet over medium heat and brown the meatballs on all sides. (They don’t need to cook through at this stage.)
   Set aside while you prepare the sauce.

3. Prepare the Sauce:
   In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until fragrant and soft, about 3–4 minutes.
   Stir in the crushed tomatoes, season with salt and pepper, and add a pinch of sugar if desired.
   Simmer uncovered for 15–20 minutes, stirring occasionally.

4. Simmer Together:
   Gently transfer the browned meatballs into the sauce. Cover and simmer for 25–30 minutes, until the meatballs are cooked through and tender.

5. Serve:
   Serve hot over spaghetti or your favorite pasta, topped with extra Parmesan and fresh parsley.