If you love classic Italian-style beef meatballs in a bright tomato sauce tossed with delicate capellini, this version is for you. I’ve adjusted my original video recipe so it’s easier for home cooks across Canada and the USA to nail every time: the salt is dialed to a safer home-kitchen range, the meatballs get a gentle panade (breadcrumb + milk) for tenderness, and the sauce gains depth from a quick fond deglaze, a splash of red wine, and a finishing knob of butter for gloss. The result is weeknight-friendly comfort that still tastes restaurant-quality.

Based on my YouTube video — with a few tweaks since publishing for even juicier meatballs and a richer sauce.

These meatballs are intentionally small and uniform (about 35–38 per kilo / 2.2 lb) so they brown quickly and simmer evenly. Browning directly in the pot builds the base for your sauce; simmering for an hour lets the beef relax and the flavors marry. Tossing capellini in a pan with a ladle of sauce and a bit of Parmesan at the end ensures every strand is glossy and well-coated.

Whether you serve this as a family dinner or as meal prep, it’s a reliable crowd-pleaser that pairs beautifully with salads, garlicky greens, or crusty bread.

Why You’ll Love This

Super tender meatballs: A small panade keeps them juicy without going mushy.
Balanced seasoning: Home-friendly salt level (about 1.2–1.5%) with aromatic basil and a whisper of cumin.
Deep, bright sauce: Tomatoes, veal/beef stock, fond, and a touch of wine = layered flavor.
Faster than you think: Browning + 1 hour gentle simmer; capellini cooks in 2 minutes.
Adaptable: Great with spaghetti or rigatoni; easy to freeze.

Related sauces and pasta ideas you might enjoy next: Homemade Bolognese Sauce (Authentic), Homemade Tomato Sauce with Fresh Tomatoes, Easy Cacio e Pepe, Creamy Tomato Pasta, or a fresh salad like Homemade Caesar Salad or Homemade Greek Salad.

Ingredient Notes

Beef: Medium-lean (15–20% fat) Canadian ground beef keeps things juicy.
Breadcrumbs: Neutral, fine; soaking prevents a dense texture.
Stock: Veal stock is classic; beef broth works perfectly.
Tomatoes: Quality crushed tomatoes make a difference; season to taste.
Capellini: Cooks fast; don’t overboil. Toss with sauce in a pan to finish.

If you’re craving comforting pairings, try Homemade Garlic Bread/Croutons, a quick Lemon Pasta side bowl for the citrus lovers, or a bright green side like Rice Pilaf (yes, rice with meatballs is underrated).

Ingredients

Meatballs

1 kg (2.2 lb) medium-lean ground beef
70 g (¾ cup) fine breadcrumbs
80 ml (⅓ cup) milk or water (for panade)
2 large eggs
12–15 g (2–2½ tsp) fine salt
6 g (1 tsp) black pepper
3 g (1 tsp) dried basil
5 g (1 tsp) ground cumin
Optional: 30 g (¼ cup) finely grated Parmesan, 1 small grated onion

Sauce & Pasta

2–3 tbsp duck fat, olive oil, or butter
1 large onion, finely chopped
3–4 cloves garlic, finely chopped
1 L (4 cups) crushed tomatoes
250 ml (1 cup) veal or beef stock
60 ml (¼ cup) dry red wine (optional)
1 bay leaf, pinch dried basil or oregano
½–1 tsp sugar (only if needed)
400 g (14 oz) fresh capellini (or 340 g / 12 oz dry)
30 g (⅓ cup) grated Parmesan, plus more to serve
Salt for pasta water

Instructions

Make the meatball mix. In a bowl, soak breadcrumbs with milk/water 2–3 minutes. Add beef, eggs, salt, pepper, basil, cumin (and Parmesan/onion if using). Mix just until cohesive. Chill 10 minutes.

Portion & roll. Scoop to small, even balls (about 26–28 g each). Roll gently; don’t compress too tightly.
Brown. Heat fat in a wide heavy pot over medium-high. Brown meatballs in 2–3 batches, turning to color all sides (5–7 minutes per batch). Transfer to a tray.

Aromatics & deglaze. Lower heat to medium. Add onion; cook until translucent and lightly golden (5–7 minutes). Stir in garlic 30 seconds. Add wine (if using) and scrape up fond; reduce by half.

Build the sauce. Add crushed tomatoes, stock, bay leaf, and a pinch of basil/oregano. Return meatballs (and any juices) to the pot; they should be nestled in sauce. Bring to a gentle simmer.

Simmer. Partially cover and cook on low 1 hour, stirring once or twice. Taste; adjust salt and pepper. If tangy, melt in a small knob of butter and a pinch of sugar.
Cook pasta & finish. Boil capellini in well-salted water (2 minutes or package al dente). In a wide pan, add a ladle of sauce; toss in hot capellini with 30 g Parmesan for 30–60 seconds to coat.

Serve. Twirl pasta into bowls, top with 5–6 meatballs and extra sauce. Finish with parsley and Parmesan.
Food safety: Meatballs should read 165°F / 74°C internally.

Substitutions

Beef: Swap 20–30% with pork for extra tenderness and savoriness.
Breadcrumbs: Panko works; blitz briefly or soak longer. Gluten-free crumbs are fine.
Milk: Use water for dairy-free; add 1 tbsp olive oil for richness.
Herbs: Oregano or thyme instead of basil; add chopped parsley to finish.
Stock: Beef or even vegetable stock if that’s what you’ve got.
Pasta: Spaghetti, linguine, or rigatoni are great; cook to al dente.

Pro Tips for Success

Uniform size: Use a #30 scoop or weigh to ~26–28 g each for even cooking.
Brown in batches: Don’t crowd the pot; color = flavor.
Gentle simmer: Keep it just bubbling; vigorous boiling toughens meat.
Finish the pasta in sauce: A minute in a sauté pan with sauce + Parmesan gives that professional “coating.”
Internal temperature: Meatballs should reach 165°F / 74°C.

FAQ

Can I bake the meatballs instead of pan-browning?
Yes. Bake at 425°F (220°C) for 12–15 minutes until browned, then simmer in the sauce 45–60 minutes.

Can I freeze them?
Absolutely. Cool completely; freeze meatballs in sauce up to 3 months. Thaw overnight and rewarm gently.

My sauce is too tangy. What now?
Reduce a touch longer, add a knob of butter, and if needed ½–1 tsp sugar to balance.

No wine on hand?
Skip it. Deglaze with stock or water; flavor will still be great.

Capellini overcooks fast — any trick?
Boil only 2 minutes (or package al dente), then toss immediately with hot sauce in a pan.

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