Sunday Sauce with Meatballs

This Italian meatball marinara recipe includes a delicious blend of ground beef, pork, and veal and our very own Marsala Sauce. The cooking method is simple to follow, but it also allows the meat to better absorb the flavors from the sauce. After briefly frying or broiling the meatballs, they are slowly cooked in rich marsala sauce. It leaves you with super flavorful meatballs that remain tender while still holding their shape.


  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 2 large eggs, lightly beaten
  • 1/4 cup finely grated Parmesan cheese
  • 4 cloves garlic, finely diced
  • 1/4 cup Italian breadcrumbs
  • 1/4 cup parsley, finely chopped
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 2 jars of Pasta Jay’s Tomato Marsala Sauce (you can also substitute with PJ’s Classic Marinara)


Step 1: Gently combine all meatball ingredients in a large bowl (everything but PJ’s Marsala Sauce and the olive oil). Be careful not to overwork the meat as you’ll want the meatballs to remain tender.

Step 2: Roll the meatball mixture into 1+1/2 inch balls.

Step 3: Heat the olive oil in a large sauce pan or dutch oven over medium heat.

Step 4: Give each meatball a final roll and add them to the pot.

Step 5: Brown them in batches, for a few minutes on each side. They won’t be cooked all the way through.

Step 6: Remove and set aside until the sauce is prepared.

Step 7: For the sauce, add Pasta Jay’s Tomato Marsala Sauce to the same saucepan as you used to brown the meatballs.

Step 8: Bring the sauce to a gentle boil, then reduce the heat back down to a light simmer. Add the meatballs and toss them with the sauce. Cover the pot and simmer for 45 minutes.

Step 9: Serve and Enjoy!


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