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These savory meatballs are cooked to perfection 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.
Tips
- Chop the onion, celery, and carrot very finely so they melt into the sauce instead of staying chunky.
- Mix the meatball mixture just until combined—overmixing can make the meatballs firm.
- Use a small scoop for uniform meatballs so they bake and warm through at the same pace.
- If the sauce thickens too much as it simmers, loosen it with a splash of water or broth.
- Let the meatballs simmer in the sauce briefly before serving so they pick up that Bolognese flavor.
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
Refrigerate: Store meatballs and sauce in an airtight container for up to 4 days. Keep pasta separate if possible.
Freeze: Freeze meatballs in sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator for best texture.
Reheat: Warm gently in a saucepan over low heat, stirring occasionally, until hot throughout. Add a splash of water or broth if the sauce has thickened.
Frequently Asked Questions
Italian Bolognese Meatballs
Ingredients
Meatballs
- Cooking spray for greasing the rack
- 2 tbsp olive oil
- ¼ cup finely chopped onions
- 2 cloves garlic, minced
- 1 pound ground beef
- ½ pound ground veal, or more beef
- ½ pound ground pork
- 2 large eggs, lightly beaten
- 2 tbsp fresh chopped parsley
- 1 tsp fine salt
- ½ tsp freshly ground black pepper
- ⅓ cup fine dry breadcrumbs
- ⅓ cup grated Parmesan cheese
- ¼ cup milk
Sauce
- 2 strips bacon, diced
- 1 ½ cups chopped onions
- 2 ribs celery, finely chopped
- 1 medium carrot, finely chopped
- 2 tbsp butter
- 3 cloves garlic, finely minced
- 4 tbsp chopped fresh parsley
- 2 (28-ounce) cans crushed tomatoes
- 1 cup marinara sauce, your favorite
- 1 tsp dried leaf basil
- 1 tsp salt
- ¾ tsp ground black pepper
- ½ cup grated Parmesan cheese, plus more for serving
Recommended Equipment
Instructions
Meatballs
- 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 cooking spray.Cooking spray for greasing the rack
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the 1/4 cup of onions and cook, stirring frequently, for about 4 minutes or until tender. Add the minced garlic and cook for 30 seconds to 1 minute longer. Set aside.2 tbsp olive oil | 1/4 cup finely chopped onions | 2 cloves garlic
- In a mixing bowl, combine the beef, veal, and pork. Mix in the lightly beaten eggs, 2 tablespoons of chopped parsley, 1 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, 1/3 cup of grated cheese, and milk. Add the sautéed onion and garlic mixture and mix gently but thoroughly.1 pound ground beef | 1/2 pound ground veal | 1/2 pound ground pork | 2 large eggs | 2 tbsp fresh chopped parsley | 1 tsp fine salt | 1/2 tsp freshly ground black pepper | 1/3 cup fine dry breadcrumbs | 1/3 cup grated Parmesan cheese | 1/4 cup milk
- Shape the meat mixture into uniform 1-inch meatballs and arrange them on the greased rack. Bake in the preheated oven for about 20 minutes, or until cooked through (at least 160°F on an instant-read thermometer).
Sauce
- Meanwhile, in a large saucepan or Dutch oven over medium heat, sauté the bacon, onions, celery, and carrot with 2 tablespoons of butter, stirring frequently, until vegetables are just tender.2 strips bacon | 1 1/2 cups chopped onions | 2 ribs celery | 1 medium carrot | 2 tbsp butter
- Add the 3 cloves of minced garlic and 4 tablespoons of chopped parsley, the crushed tomatoes and marinara sauce, 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.3 cloves garlic | 4 tbsp chopped fresh parsley | 2 (28-ounce) cans crushed tomatoes | 1 cup marinara sauce | 1 tsp dried leaf basil | 1 tsp salt | 3/4 tsp ground black pepper
- Add the meatballs and heat through. Stir in the 1/2 cup of Parmesan cheese.1/2 cup grated Parmesan cheese
- Serve the meatballs with extra Parmesan cheese, as desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
