Italian Bolognese Meatballs
Juicy meatballs simmered in a hearty Bolognese-style tomato sauce with Parmesan and vegetables.
These savory meatballs are cooked right in a classic Bolognese-style sauce for a hearty and flavorful dish. The sauce starts with the traditional trio of onions, carrots, and celery, along with garlic, tomatoes, and a touch of bacon for richness.
Serve the meatballs over pasta, pile them into subs or sliders, or simply enjoy them with crusty bread. The combination of beef, pork, and veal keeps the meatballs tender and juicy, while Parmesan adds depth to both the sauce and the meat.
What is Bolognese Sauce?
Bolognese sauce is a rich, savory, meaty tomato-based sauce from Bologna, Italy. It’s made with ground meat, onions, celery, carrots, wine, and either milk or cream. Unlike thinner marinara sauces, Bolognese is cooked slowly until thick, making it perfect for coating pasta or simmering meatballs.
Why You’ll Love It
Classic Italian flavor. The traditional Bolognese ingredients give these meatballs incredible depth.
Perfect texture. Baking the meatballs keeps them juicy, and they soak up flavor as they simmer in the sauce.
Versatile and hearty. Serve with pasta, on a hoagie roll, or with mashed potatoes or polenta.
Freezer-friendly. Make a batch ahead and freeze for easy weeknight dinners.
Ingredient Notes
- Ground meats: A blend of beef, pork, and veal creates rich flavor and tender texture.
- Breadcrumbs and milk: Help bind the meatballs and keep them moist.
- Bacon: Adds depth and savory notes to the Bolognese base.
- Tomatoes: Crushed and diced tomatoes create a thick, saucy consistency.
- Vegetables: Onion, celery, and carrot form the traditional Italian soffritto.
- Parmesan: Stirred into both the meatballs and the sauce for extra umami.
Steps to Make Bolognese Meatballs
- Start by sautéing the onion and garlic for the meatballs, then mix them into the beef, pork, and veal mixture along with breadcrumbs, egg, Parmesan, and parsley. Shape into balls and bake until cooked through.
- Meanwhile, make the Bolognese sauce by cooking the bacon and vegetables until tender. Add garlic, parsley, tomatoes, and seasonings, then simmer slowly for rich flavor. Stir in the baked meatballs and grated Parmesan cheese.
- Cook spaghetti or your favorite pasta and serve the meatballs and sauce on top, with more Parmesan at the table.
⏲️ Make-Ahead Tip
Bake the meatballs and prepare the sauce up to 2 days in advance. Refrigerate separately and combine when ready to reheat and serve.
Recipe Variations
- Use just one meat. If you don’t have veal or pork, use all ground beef instead.
- Make it spicy. Add a pinch of crushed red pepper flakes to the sauce for heat.
- Swap the pasta. Try rigatoni, pappardelle, or even polenta for serving.
- Lighter option. Use ground turkey or chicken and skip the bacon for a leaner meal.
Serving Suggestions
- Serve over spaghetti or fettuccine for a classic Italian meal.
- Add garlic bread and a green salad for a complete dinner.
- Pair with toasted rolls for meatball subs or sliders.
How to Store and Reheat
Refrigerate: Store meatballs and sauce in an airtight container in the fridge for up to 4 days.
Freeze: Freeze meatballs and sauce in freezer-safe containers or bags for up to 3 months.
To Reheat: Thaw in the fridge if frozen, then reheat gently on the stove or in the microwave until warmed through.
Italian Bolognese Meatballs
Meatballs cook to perfection in a classic Bolognese sauce with vegetables and crushed tomatoes.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Ground Beef, Meatballs
- Method: Stovetop
- Cuisine: Italian
Ingredients
Meatballs
Sauce
Instructions
Meatballs
Prep the oven and pan. Heat the oven to 375°F. Line a large rimmed baking sheet with foil and set a cooling rack in it; spray the rack with nonstick cooking spray.
Sauté the aromatics. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the 1/4 cup of onion and 2 cloves of minced garlic and cook, stirring constantly, until tender. Set aside.
Combine the meat mixture. In a mixing bowl, combine the beef, veal, and pork. Mix in the lightly beaten eggs, 2 tablespoons of chopped parsley, 3/4 teaspoon salt, 1/4 teaspoon pepper, bread crumbs, 1/3 cup of grated cheese, and milk. Add the sauteed onion and garlic mixture and blend thoroughly.
Bake the meatballs. Shape the meatballs into uniform 1-inch meatballs (or larger) and arrange them on the greased rack. Bake in the preheated oven for 20 to 30 minutes, or until cooked through.
Sauce
Sauté the bacon and vegetables. In a large saucepan or Dutch oven over medium heat, saute the bacon, onion, celery, and carrot with 2 tablespoons of butter, stirring constantly, until vegetables are just tender.
Simmer the sauce. Add the 3 cloves of minced garlic and 4 tablespoons of chopped parsley, the crushed and diced tomatoes, tomato paste, basil, 1 teaspoon of salt, and 3/4 teaspoon of pepper. Bring to a simmer and cover. Simmer over low heat for about 1 hour, or until vegetables are tender.
Add the meatballs and Parm. Add the meatballs and heat through. Stir in the 1/2 cup of Parmesan cheese.
Cook and drain the pasta. Meanwhile, cook the spaghetti in boiling salted water following the package directions. Drain well.
Serve and enjoy. Spoon the meatballs and sauce over hot cooked pasta and provide extra Parmesan cheese at the table.
Nutrition
- Serving Size: 4 meatballs
- Calories: 582
- Sugar: 18.6 g
- Sodium: 1952.8 mg
- Fat: 33 g
- Carbohydrates: 35.2 g
- Fiber: 7.7 g
- Protein: 38.7 g
