Share This
Who doesn’t love spaghetti and meatballs? We’ve taken this classic, simple recipe and spruced it up with a little more flavor and sophistication that pairs perfectly with one of our Kendall-Jackson red wines. The recipe creates 36 delicious meatballs that can be served with your favorite tomato sauce over pasta, polenta or rice. And don’t feel like you need to finish all 36 meatballs in one sitting — they make for excellent leftovers or you can turn them into a delicious meatball sandwich, omelet or lasagna.
What Sets These Meatballs Apart
These meatballs take a familiar comfort food and refine it through thoughtful ingredients and technique. A blend of veal, pork, and beef creates a balance of richness and tenderness, while slowly sautéed onions, garlic, and fresh thyme build flavor from the very first step. Instead of relying on shortcuts, the recipe focuses on layering seasoning throughout, ensuring each meatball is well seasoned from the inside out.
Simmered gently in tomato sauce, the meatballs stay juicy while absorbing depth and warmth from the sauce itself. The result is a versatile, crowd-pleasing dish that feels classic yet considered, equally suited for a casual family dinner or a more polished meal paired with a glass of Kendall-Jackson red wine.
Ingredients That Build Rich, Classic Flavor
These meatballs rely on a balance of aromatics, herbs, and a three-meat blend to create depth without complexity. Each ingredient plays a role in keeping the meatballs tender, well seasoned, and versatile enough for multiple ways of serving.
- Yellow onion: Finely diced and slowly sautéed to create a savory, aromatic base.
- Olive oil: Used to gently cook the aromatics and brown the meatballs evenly.
- Garlic: Adds warmth and depth when cooked into the onion mixture.
- Fresh thyme: Brings subtle herbal notes that complement the richness of the meat.
- Kosher salt and black pepper: Essential for seasoning each layer and bringing balance to the final dish.
- Eggs: Help bind the mixture while keeping the meatballs tender.
- Parmesan cheese: Adds savory richness and a hint of saltiness throughout.
- Seasoned bread crumbs: Provide structure and moisture for a light, cohesive texture.
- Ground veal, pork, and beef: A classic blend that delivers tenderness, richness, and full-bodied flavor.
- Tomato sauce: Simmered with the meatballs to add depth and create a comforting finish.
How to Make These Classic Meatballs
These meatballs come together in a few simple stages, starting with building flavor at the base and finishing with a gentle simmer in sauce. Taking time with the aromatics and mixing carefully ensures a tender texture and well-seasoned result.
1. Cook the aromatics: Heat olive oil in a sauté pan over medium heat and cook the diced onion until softened. Add the garlic and continue cooking, stirring often, until fragrant. Stir in the thyme, salt, and pepper, then remove from heat and allow the mixture to cool slightly.
2. Create the binding mixture: In a large bowl, combine the cooled onion mixture with the eggs, Parmesan cheese, and bread crumbs. Mix until a soft paste forms, ensuring the ingredients are evenly distributed.
3. Add the meats: Gently fold in the veal, pork, and beef along with additional seasoning. Mix just until combined, taking care not to overwork the meat. Cook a small test piece to check seasoning and adjust if needed.
4. Form and brown the meatballs: Shape the mixture into golf ball-sized meatballs. Heat olive oil in a wide sauté pan and brown the meatballs on all sides, working in batches if necessary.
5. Simmer in sauce: Transfer the browned meatballs to a pot with tomato sauce and cook over low heat until tender and fully cooked through. Serve over pasta, polenta, or rice, or reserve for leftovers.
Meatballs Recipe
Recipe Type:
Entree
Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Servings:
6
Ingredients
- 2 cups onion, small dice
- 5 Tbsp. olive oil
- 2 Tbsp. garlic, minced
- 3 Tbsp. fresh thyme, chopped
- Kosher salt
- Freshly ground black pepper
- 2 eggs, lightly beaten
- 1 cup Parmesan cheese, grated
- 1 cup seasoned bread crumbs
- ½ lb. ground veal
- ½ lb. ground pork
- 1½ lb. ground beef (80/20)
- 2 jars of your favorite tomato sauce
Instructions
- In a sauté pan over medium heat, sweat the onion in 2 tablespoons olive oil for 5 minutes. Add garlic and sweat for 5 additional minutes, stirring often. Add thyme, ½ teaspoon salt and ¼ teaspoon pepper; cook for 1 minute. Remove from heat and allow to cool.
- In a large bowl, combine onion mixture with eggs, parmesan and bread crumbs. Mix until a paste forms. Add the veal, pork, beef, ¼ teaspoon pepper and 2 tablespoons salt. Stir to combine. Test a small piece to check for seasoning, cook and adjust accordingly.
- Form the meat mixture into golf ball size balls.
- Heat 3 tablespoons olive oil in a large flat-bottom sauté pan. Brown meatballs on all sides. Cook meatballs in your favorite tomato sauce, over low heat, for 1 hour.
- Serve meatballs over pasta, polenta or rice.
Pairing Meatballs with Kendall-Jackson
These classic, savory meatballs pair well with Kendall-Jackson wines that complement rich tomato sauce and layered seasoning. Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon is a natural choice, offering dark fruit character and structured tannins that stand up to the blend of beef, pork, and veal. Its depth mirrors the slow-simmered sauce while keeping each bite feeling balanced and composed.
For a slightly lighter pairing, Kendall-Jackson Pinot Noir also works beautifully with this dish. Its red fruit notes and subtle earth-driven qualities complement the herbs and caramelized onions without overpowering the meatballs. Whether served over pasta, polenta, or tucked into a sandwich the next day, these Kendall-Jackson wines bring harmony to a timeless comfort dish.
