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Alex Guarnaschelli's Classic Beef Meatballs and Sauce

Alex Guarnaschelli meatball sub.
Nathan Congleton / TODAY
Cook Time:
35 mins
Prep Time:
25 mins
Servings:
4-6
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(133)

Chef notes

This recipe is a complete throwback to childhood for me. The ingredients are so straightforward. Does it make me "un chefy" to admit how much I enjoy a simple dish of meatballs, sauce and cheese? Serve with a loaf of crusty bread for dunking, pasta or a simple salad. These make a great dinner and then are so tasty as a leftovers snack or lunch the next day. You can also make a great "hero" sandwich with these nestled between some homemade garlic bread. Serve with a super vinegary iceberg salad (using red wine vinegar in the dressing) with some pitted black olives, roasted peppers and chopped celery for some pizzeria nostalgia. It's a real crowd pleaser and a recipe that feels so satisfying to master as part of your classic repertoire of go-to dishes.

Technique tip: If the meatball mix is too wet, add some more breadcrumbs. If too dry, add another beaten egg or splash of water. Adjust the seasoning if needed.

Swap option: You can sub in ground pork or ground turkey in place of the beef.

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