In the 1950s, my grandfather turned Sunday dinners into a weekly spectacle that had the whole neighborhood talking. His Italian meatballs and sauce, simmered for hours until perfection, became the stuff of local legend. What started as a traditional family recipe soon transformed into an eagerly anticipated weekly gathering that brought together friends, family, and curious neighbors who couldn’t resist the aroma wafting from his kitchen window.
The secret behind those incredible meatballs
My grandfather’s meatballs weren’t your average recipe. He insisted on using three specific types of meat: ground pork for richness, veal for tenderness, and lamb for that distinctive depth of flavor. Each Sunday morning, he’d carefully mix these meats with fresh breadcrumbs soaked in cream, beaten eggs, and his perfectly measured blend of salt and pepper.
What made his recipe truly special was how he shaped each meatball to be exactly the same size – no measuring tools needed. Years of practice had given him an uncanny ability to form perfectly uniform spheres that would cook evenly every single time.
A sauce worth waiting hours for
While the meatballs were important, the sauce was the true masterpiece. Starting with San Marzano tomatoes, he’d create a base of sautéed garlic, celery, carrots, and onions. The secret ingredient? A few anchovies and a bit of pancetta, melted slowly into the oil until they practically disappeared, leaving behind an incredible depth of flavor.
As the sauce simmered, he’d add sprigs of fresh rosemary, oregano, and basil. A generous splash of red wine and a knob of butter would transform the sauce into something extraordinary. The whole house would fill with an aroma that had neighbors “coincidentally” dropping by just to say hello.
The weekly tradition that brought everyone together
What began as a family meal soon expanded to include neighbors, friends, and even friends of friends. My grandfather would wake up at dawn every Sunday, starting his preparations while the rest of the neighborhood slept. By late afternoon, the tables would be set, and people would begin arriving, each bringing their own contribution to the feast.
The weekly gatherings became so popular that my grandmother started keeping a schedule to make sure everyone got their turn to join. Some neighbors would bring fresh bread from the local bakery, others would contribute homemade wine, and a few would arrive early just to watch my grandfather work his magic in the kitchen.
Tips and tricks from grandpa’s kitchen
My grandfather swore by a few unconventional methods. He never used a recipe card – everything was measured by eye and feel. However, he did pass down some crucial tips: always brown the meatballs before adding them to the sauce, never rush the simmering process, and most importantly, taste frequently but resist the urge to keep adjusting the seasonings.
He also insisted on using a wooden spoon with a specific length – claiming it helped him stir the sauce at just the right angle. While that might have been his imagination, no one dared question his methods given the results.
More than just a meal
These weekly dinners were about more than just food. They created bonds between neighbors who might otherwise have remained strangers. Children would play together while adults chatted over wine, and my grandfather would beam with pride as plates were cleaned and seconds (or thirds) were requested.
Today, whenever I make his recipe, I think about those Sundays and how one man’s passion for cooking brought an entire neighborhood together. While I might not have his exact touch, the spirit of those gatherings lives on in every batch of meatballs I make.
Grandpa’s Famous Sunday Meatballs and Sauce
Course: Main CourseCuisine: Italian8
servings45
minutes3
hours650
kcal225
minutesA legendary three-meat Italian meatball recipe that brought an entire 1950s neighborhood together every Sunday.
Ingredients
1 pound ground pork
1 pound ground veal
1 pound ground lamb
2 cups fresh breadcrumbs
1 cup heavy cream
3 large eggs, beaten
2 teaspoons salt
1 teaspoon black pepper
- For the Sauce:
4 (28 oz) cans San Marzano whole peeled tomatoes
8 cloves garlic, minced
2 medium onions, finely diced
4 celery stalks, finely diced
4 carrots, finely diced
4 anchovy fillets
4 oz pancetta, diced
2 cups red wine
4 tablespoons butter
Fresh herbs (rosemary, oregano, basil)
Directions
- In a large bowl, soak the fresh breadcrumbs in heavy cream for 10 minutes until fully absorbed. This creates a panade that will keep your meatballs tender and moist. The breadcrumbs should be completely saturated but not swimming in cream.
- Combine the ground pork, veal, and lamb in a separate large bowl. Using your hands, gently mix the meats together until just combined, being careful not to overmix. Add the beaten eggs, salt, and pepper to the meat mixture and combine lightly. The key is to handle the meat as little as possible to keep the meatballs tender.
- Add the soaked breadcrumb mixture to the meat and combine gently until everything is evenly distributed. Form the mixture into meatballs about 2 inches in diameter, placing them on a baking sheet lined with parchment paper. You should get approximately 24 meatballs of equal size.
- For the sauce, start by heating olive oil in a large, heavy-bottomed pot over medium heat. Add the pancetta and cook until it releases its fat and begins to crisp. Add the anchovies and stir until they dissolve into the oil. This creates a rich, savory base for your sauce.
- Add the diced onions, celery, and carrots to the pot. Cook until the vegetables are soft and the onions are translucent, about 10 minutes. Add the minced garlic and cook for another 2 minutes until fragrant. Pour in the red wine and let it reduce by half, scraping up any browned bits from the bottom of the pot.
- Add the San Marzano tomatoes, crushing them by hand as you add them to the pot. Tie the fresh herbs together with kitchen twine and add to the sauce. Bring to a simmer, then reduce heat to low and cook uncovered for 2 hours, stirring occasionally. The sauce should reduce and thicken slightly.
- While the sauce simmers, heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning them gently to achieve a golden crust on all sides. They don’t need to be cooked through at this point. Transfer the browned meatballs to a plate lined with paper towels.
- Gently add the browned meatballs to the simmering sauce. Add the butter and continue cooking for another hour, or until the meatballs are cooked through and the sauce has reached your desired consistency. Season with salt and pepper to taste. Remove the herb bundle before serving.
Notes
- For the best texture, avoid overmixing the meat mixture. Mix just until ingredients are combined.
- The meatballs can be formed ahead and refrigerated for up to 24 hours before cooking.
- Leftover sauce can be frozen for up to 3 months.
- For extra flavor, add the rind of a piece of Parmigiano-Reggiano cheese to the sauce while it simmers.
Frequently Asked Questions
Q: Can I make this recipe with just one type of meat instead of three?
A: While you can use a single type of meat, the combination of pork, veal, and lamb creates a unique depth of flavor that makes these meatballs special. If you must substitute, use equal parts ground beef and pork for a similar rich taste.
Q: Why do you soak the breadcrumbs in cream instead of using milk?
A: Heavy cream creates a richer, more tender meatball. The higher fat content helps keep the meatballs moist throughout the long cooking process. You can substitute whole milk if needed, but the result won’t be quite as rich.
Q: Can I make the sauce and meatballs ahead of time?
A: Yes! The sauce actually improves after a day in the refrigerator. You can make both components up to two days ahead and reheat gently on the stovetop. Just be careful when reheating the meatballs to avoid breaking them.
Q: Is it necessary to use San Marzano tomatoes?
A: While you can use other whole peeled tomatoes, San Marzano tomatoes have a perfect balance of sweetness and acidity that makes them ideal for long-cooking sauces. Their naturally sweet flavor and low seed count create a smoother, richer sauce.
