This mouthwatering meatball and Sunday sauce recipe may be named after the day Italian families traditionally prepared it for a family meal, but you can enjoy it any day of the week! Juicy, beefy meatballs – with an optional spicy red pepper twist – are parcooked (partially cooked and then cooled) before being finished in a homemade rich, deeply savory, and slightly sweet red sauce and served over your favorite cooked noodles. So, whether you’re enjoying it on a Sunday or a weekday, everyone around the table will be thrilled to hear “tutti mangia!” when this dish is on the menu!
Why We Love This Ground Beef Recipe
The meatballs aren’t just a delicious protein in this dish, they’re also essential to the final flavor of the sauce, making them the true main attraction. That’s why it’s so important to use the best base – Omaha Steaks Ultra-Premium Ground Beef. This 80/20 blend delivers the perfect lean-to-fat ratio to ensure a juicy, flavorful experience. Made from premium Omaha Steaks trimmings and ground to perfection by master butchers, this intensely robust and savory ground beef will elevate both your meatballs and sauce for a meal worthy of Sunday dinner.
Before You Start
- Thaw your savory Omaha Steaks Ultra-Premium Ground Beef overnight in the refrigerator.
Tools You’ll Need Before You Start
- 1 Medium-Sized Bowl
- 1 Large Pot
- Plates for Meatballs
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Meatballs and Sunday Sauce
Equipment
- 1 Medium-Sized Bowl
- 1 Large Pot
- Plates for Meatballs
- Meat Thermometer
Ingredients
Meatballs
- 2 lbs. Omaha Steaks Ultra-Premium Ground Beef thawed
- 1 cup whole-milk ricotta cheese
- 1/3 cup parsley finely chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 3 large eggs
- 4 garlic cloves grated on a microplane
- 1 small red onion finely chopped
- 2 teaspoons kosher salt plus additional salt for seasoning
- Freshly ground black pepper
- Crushed red pepper optional
- 2 tablespoons olive oil
Sunday Sauce
- 2 small red onions finely chopped
- 5 garlic cloves thinly sliced
- Kosher salt
- Freshly ground black pepper
- 4 anchovy fillets
- 1/4 cup tomato paste
- 1 28- oz. can crushed tomatoes
- 1 14.5- oz. can diced tomatoes
Instructions
Meatballs
- Combine ricotta, parsley, Parmesan, breadcrumbs, eggs, garlic, and onion in a medium-sized bowl. Season to taste with salt, pepper, and crushed red pepper flakes.
- Add beef and 2 teaspoons of salt and mix.
- Once everything is well combined, roll the mixture into 2-inch-diameter balls.
- Add olive oil to a large pot and heat over medium.
- Working in batches, only brown the meatballs on all sides – they will finish cooking in the sauce.
- Remove meatballs and place on plates, where their juice will collect.
- Do not wipe out pot.
Sunday Sauce
- Using the same pot, add onions and garlic and season with salt and pepper; cook over medium heat, stirring occasionally, for 8-10 minutes, until they’re translucent and tender but not yet browned.
- Add anchovies and tomato paste and stir until anchovies melt and the tomato paste begins to caramelize and turn a darker shade of red, which should take 2-3 minutes.
- Increase heat to medium-high, add diced and crushed tomatoes, and season with salt and pepper.
- Bring to a boil, then add meatballs and the juice that has collected under them.
- Reduce the heat to low and simmer uncovered for about 20-30 minutes, until the sauce thickens and the meatballs are cooked through to 160 degrees Fahrenheit, as per a meat thermometer.
- Serve alone with crusty bread or over your favorite cooked noodles.
Convenient Comfort Food
Experience Omaha Steaks quick and easy comfort foods! Enjoy freezer-to-oven classics like our Pot Roast, Chicken Fried Steaks, and more.