Grandma’s Sunday Meatballs and Sauce is the perfect Sunday night dinner. Slow-cooked for hours, it fills the house with comforting aromas and tastes like a warm family meal.
If you love hearty comfort food, this classic meatball-and-sauce recipe is a must. It’s an old-school, authentic style of Italian Sunday sauce—sometimes called gravy—that simmers low and slow all afternoon, just like Grandma used to make.
Meatballs and Sauce — A Sunday Tradition
In my family, Sunday sauce was a ritual. My grandmother, aunt, and great-aunts all cooked together—each making different dishes that filled the table. Those large, long meals inspired this recipe: generous portions of meatballs, sausage, and pork neck bones added to a rich tomato sauce.
Today I usually simplify and make just one main course, and this recipe is plenty to feed a crowd. The layers of meat—meatballs, pork neck bones that fall apart into the sauce, and sausage—create a deeply flavored, satisfying dish that’s ideal for family dinners and gatherings.
How to Make the Best Meatballs
The key to great meatballs is balance: soft and tender, but firm enough to hold together. That comes from the right mix of meat, breadcrumbs, egg, and seasonings. For this recipe, sautéed onions and garlic are mixed into a meatloaf blend of beef, pork, and veal, along with soaked breadcrumbs, Parmesan, eggs, herbs, and seasonings.
Form large meatballs—about golf-ball size or slightly larger—place them on a parchment-lined sheet, and bake briefly to set the exterior. They will finish cooking in the sauce, which keeps them tender while absorbing the sauce’s flavor.
Do You Cook the Meatballs in the Sauce?
Some traditional recipes add raw meatballs directly to the sauce. I prefer to start them in the oven so they keep their shape, then finish them in the simmering sauce so they stay moist and flavorful. If pork neck bones aren’t available, pork spare ribs make a good substitute.
Serving Suggestions
I like to present everything separately: meatballs in one bowl, sausage in another, and the pork bones served on the side or shredded back into the sauce. Toss a large bowl of spaghetti with the sauce at the table and offer extra sauce on the side. Serve with sliced Italian bread for mopping up the sauce and a big salad—Caesar is a popular choice—to add a bit of freshness and crunch.
For dessert, simple fried zeppoles or cookies are a great finish if you have room. This meal is perfect for starting a tradition and bringing family together.
Ingredients
For the Sauce
- 1/4 cup olive oil
- 2 pounds pork neck bones (or pork spare ribs)
- 1 pound Italian sausage, cut into thirds (sweet, spicy, or mixed)
- 2 cups diced onions
- 2 tablespoons chopped garlic (about 4 cloves)
- 3/4 cup red wine
- 1 (6 ounce) can tomato paste
- 2 (28 ounce) cans crushed tomatoes
- 2 (28 ounce) cans tomato puree
- 1 can water (use an empty tomato can to measure)
- 2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
For the Meatballs
- 1/3 cup olive oil
- 2 cups finely diced onions
- 2 tablespoons chopped garlic
- 4 pounds meatloaf mix (beef, pork, and veal)
- 4 eggs, beaten
- 2 cups fresh breadcrumbs, soaked in 1/2 cup milk for 15 minutes and squeezed out
- 1 1/2 cups grated Parmesan cheese
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1 cup chopped parsley
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
Instructions
- Preheat oven to 350°F (175°C).
- Begin the meatballs: heat 1/3 cup olive oil in a large skillet over medium-low heat. Add onions and cook about 15 minutes until very soft, stirring often.
- Add garlic and cook 2–3 minutes more, careful not to burn it. Remove from heat and let cool.
- In a large bowl combine the meatloaf mix, beaten eggs, squeezed breadcrumbs, Parmesan, salt, pepper, parsley, oregano, basil, and the cooled onions and garlic. Mix until combined.
- Fry a small test meatball in the skillet to check seasoning. Adjust as needed.
- Form large meatballs (about 2 inches diameter or to your preference). Place on a parchment-lined baking sheet and bake 20 minutes to set the exterior; they will finish cooking in the sauce.
- While meatballs bake, start the sauce: heat 1/4 cup olive oil in a large pot over medium heat. Brown pork neck bones 15 minutes, turning to brown both sides; remove and set aside.
- Brown the sausage in the same pot 7–8 minutes; remove and set aside. Add the onions to the pot and cook 15 minutes until softened, then add garlic and salt and cook 2–3 minutes more.
- Pour in red wine to deglaze, scraping browned bits from the bottom. Cook until wine reduces about 3–4 minutes.
- Add tomato paste and stir into the onions, then add crushed tomatoes, tomato puree, and a can of water. Stir in oregano, basil, salt, and pepper.
- Add the baked meatballs, browned sausage, and pork bones to the sauce. Bring to a simmer, partially cover, and cook on low for 3–4 hours, stirring occasionally. Longer simmering deepens the flavor.
- To serve, remove meatballs and sausage to serving bowls. Remove pork bones and either shred the meat back into the sauce or serve the bones separately.
More Meatball Ideas
- Cheeseburger-style meatballs for a fun twist.
- Chicken and broccoli meatballs for a lighter option.
- Zesty mustard-glazed cocktail meatballs for appetizers.
- Slow-cooker cabbage roll-style meatballs for hands-off cooking.
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This recipe makes a generous amount—perfect for family gatherings or starting a new Sunday tradition. The slow simmered sauce and large, tender meatballs are comfort food at its best.
