Nyuszi’s Homemade Meatballs and Sauce

These homemade meatballs and sauce are a true family favorite. These meatballs are slow-cooked in a rich sauce for hours to make them irresistibly tender. Ideal for pasta night or served on their own, they’re always a hit, even with picky eaters.

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Meatballs are delicious with pasta, as an appetizer, or stuffed into a meatball sandwich. The possibilities are endless. Looking for more beefy goodness? Check out all of our beef recipes for more inspiration.

Why We Love This Recipe

This recipe is extra special. You might remember Joe being a picky eater, and sometimes it can be challenging serving up things I know he’ll love. Enter this recipe from his Mom who’s nickname is Nyuszi, which is Hungarian for a cute little bunny. I’ve worked with many talented and award-winning chefs in my former career (even an Iron Chef), and Joe’s mom could outcook them all. From savory (she makes the best roast chicken) to sweet (the most indulgent chocolate hazelnut cake you’ll ever eat), she wins hands down in any category.

Anyways, last summer, Joe asked his parents for the recipe for an old childhood favorite, homemade meatballs. His Dad wrote out his Mom’s recipe in his perfect handwriting, and they mailed it off to us.

Ingredients

Find the complete ingredient list, with measurements, in the recipe card below.

FOR THE MEATBALLS

• Ground Beef – Go full-fat. No lean meat here. The meatballs will stew in the sauce for a few hours, so you don’t want them to dry out.
• Onion – Finely diced to give some depth
• Egg – This helps to bind the meatballs together so they don’t fall apart when they are simmering.
• Breadcrumbs or Almond Flour – This is the only change I made to the recipe because we mostly eat a gluten-free diet. The OG recipe uses breadcrumbs.
• Salt + Pepper – Of course.

FOR THE SAUCE

• Onion – This adds a nice aromatic base to the sauce.
• Butter and Olive Oil – For sauteeing and lending some richness.
• Canned Whole and Peeled Tomatoes – You don’t want skins in your sauce, so check the label carefully.
• Tomato Paste -For some depth and acidity for balance.
• Seasonings – Super simple! We use dried rosemary, thyme, marjoram, oregano, and basil.

Equipment

Not too many things are needed for this recipe. No special equipment or fancy cookware.

• Cutting Board and Chef’s Knife – For chopping your veggies and tomatoes. We love our Victorinox knife and recommend a bamboo or wooden cutting board over plastic for this task.
• Large Sauce Pot – We use a 3-quart stainless steel pot.
• Large Mixing Bowl – This is to mix the meatball ingredients.

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

Start by chopping the onion up fine. Then, do the canned tomatoes. Chop them very fine and small.

Step 2

Next, add the butter and oil to the large saucepan over medium heat. Once it is warmed up, add the chopped onions. Cook until they are golden brown, about 5-6 minutes.

Step 3

Then, add the finely chopped tomatoes, tomato paste, and two cans of water to the pot and stir well. Add in the seasonings and stir well again. Bring the pot to a boil.

Step 4

Meanwhile, as the sauce comes to a boil, make the meatball mixture. Add the meatball ingredients to the large mixing bowl and combine everything really well. I find using my hands the easiest and most efficient.

Roll the mixture into meatballs. I do about the size of a golf ball.

Drop the meatballs into the sauce.

Lower them close to the pot and let go.

Then let the sauce continue to come to a boil.

Step 5

Finally, once the sauce has come to a boil, lower the heat and let it simmer for a good 5-6 hours.

Stir it every once in a while and add more water if needed.

Serving Suggestions

The typical way to serve this is over your choice of pasta. We generally use spaghetti, but penne is a close second.

It is also nice to serve it as an appetizer with some delicious bread. Or use that bread, or a hoagie roll, and make tasty meatball sandwiches.

Pair it up with a simple lettuce salad with a light oil and vinegar dressing.

If you’re looking for more rich pasta recipes, we recommend this delicious short rib ragu. It is nothing short (get what we did there?) of slow-cooked perfection.

Storage Tips

To Store: Store cooled leftovers in an airtight glass container in the fridge for up to 2 days.

To Freeze: Store the cooled leftovers in a freezer-safe airtight container and freeze for up to 2 months.

More Ground Beef Recipes

If you’ve tried these homemade meatballs and sauce, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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