Meatballs and Kielbasa in Tangy Tomato Sauce

Meatballs and kielbasa simmer together in a tangy tomato sauce for a hearty, family-style skillet dinner. Tender beef-and-pork meatballs, smoky sausage, and a lightly sweet, mustardy sauce make a filling meal that pairs easily with pasta, rice, or crusty bread.

Ingredients

1 lb (450 g) ground beef and pork, preferably a roughly equal mix
½ cup (55 g) plain fine breadcrumbs
¼ cup (60 ml) milk
1 large egg
¼ cup (40 g) finely grated yellow onion
2 garlic cloves (6 g), finely grated or minced
2 tbsp (8 g) chopped fresh parsley, plus more to finish
¾ tsp (4 g) fine salt
½ tsp (1 g) black pepper
1 tsp (2 g) sweet paprika
1 tbsp (15 ml) olive or neutral cooking oil
12 oz (340 g) fully cooked kielbasa, cut into ½-inch (1.3 cm) slices
1 can (28 oz / 794 g) crushed tomatoes
½ cup (120 ml) chicken or beef broth
2 tbsp (25 g) packed light brown sugar
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) Worcestershire sauce
½ tsp (1 g) smoked paprika
½ tsp (1 g) onion powder

Instructions

Make the meatball mixture. In a large bowl, stir together the breadcrumbs and milk and let them stand for 2 minutes so the crumbs can soften. Add the egg, grated onion, garlic, parsley, salt, black pepper, and sweet paprika. Mix in the ground beef and pork with your hands or a fork just until evenly combined. Avoid squeezing or kneading the mixture for a long time; overmixing can make the meatballs firm.
Shape the meatballs. With lightly damp hands, roll the mixture into about 18 meatballs, each roughly 1½ inches (4 cm) across. Keep them close in size so they cook at about the same rate. Set them on a plate while you slice the kielbasa and stir together the crushed tomatoes, broth, brown sugar, Dijon, vinegar, Worcestershire sauce, smoked paprika, and onion powder in a separate bowl.
Brown the meatballs. Heat the oil in a wide, heavy Dutch oven or deep skillet over medium heat. Add the meatballs in a single layer, working in batches if needed, and brown them for about 8 to 10 minutes total, turning gently so several sides develop color. They do not need to be cooked through yet. Transfer them to a clean plate. If browned bits are stuck to the pot, leave them in place; they add flavor to the sauce.
Brown the kielbasa. Add the sliced kielbasa to the same pot and cook for about 3 minutes, turning once, until the edges are lightly browned. Transfer it to the plate with the meatballs. If the pot looks dry, add a teaspoon of oil; if there is a lot of rendered fat, carefully spoon off most of it, leaving enough to coat the bottom.
Start the sauce. Pour the tomato mixture into the pot and stir, scraping up the browned bits. Bring it to a gentle simmer over medium heat, which should take about 2 minutes. Taste a small spoonful and adjust only if needed; the sausage and broth both contribute salt, so it is best to wait before adding extra.
Simmer everything together. Return the meatballs and kielbasa to the pot, nestling the meatballs into the sauce. Cover and simmer gently for 15 minutes, turning the meatballs once if they are not mostly submerged. Uncover and simmer for another 5 minutes to thicken the sauce slightly. Keep the heat low enough for steady, small bubbles rather than a hard boil, which can break up the meatballs.
Check doneness and finish. Insert an instant-read food thermometer into the center of a large meatball without touching the pot; ground beef and pork must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If needed, continue simmering and check again after 2 minutes. Sprinkle with extra parsley and serve hot.

Tips

Keep the mixture tender. The milk-soaked breadcrumbs help the meatballs hold moisture, while the egg helps bind them. Mix only until combined and shape with a light touch. If the mixture feels very sticky, refrigerate it for 10 minutes while you prepare the sauce ingredients; do not add a large amount of extra breadcrumbs, which can make the result dense.
Choose a wide pot. A broad Dutch oven or deep skillet gives the meatballs room to brown and lets the sauce reduce evenly. If your pan is small, brown the meatballs in batches instead of crowding them. Crowding traps steam and makes it harder to build the flavorful browned surface.
Adjust the sauce to your taste. The brown sugar balances the acidity of canned tomatoes, while Dijon and vinegar make the sauce tangy. For a less sweet sauce, start with 1 tablespoon (12 g) sugar; for a sharper finish, add another teaspoon of vinegar after simmering. Taste before adding salt because kielbasa can be salty.
Use the right sausage. This recipe assumes fully cooked kielbasa, which only needs browning and reheating. If using fresh, uncooked sausage, cook it separately until its center reaches 160°F (71°C) if made with pork or beef, or 165°F (74°C) if it contains poultry, before adding it to the sauce.

Serving Suggestions

Serve the meatballs, sausage, and generous spoonfuls of sauce over egg noodles, spaghetti, or another sturdy pasta. About 12 oz (340 g) dry pasta is a useful amount for six servings; cook it separately according to its package directions, then toss with a little sauce or serve the meatballs on top. Rice, mashed potatoes, or soft polenta are also good choices because they catch the tomato sauce.

For a simpler supper, bring warm crusty bread to the table for dipping and add a green salad or steamed green beans. A crisp vegetable side helps balance the richness of the meat and sauce. If serving buffet-style, keep the dish hot in a covered slow cooker after it has finished cooking, and avoid leaving it at room temperature for more than 2 hours.

Variations

Make it spicier: Add ¼ to ½ teaspoon (0.5 to 1 g) red pepper flakes to the sauce, or offer hot sauce at the table. For a smoky, mildly spicy version, replace the sweet paprika in the meatballs with hot paprika. Start modestly, since the kielbasa may already have a peppery seasoning.

Use a different sausage: Smoked turkey kielbasa can replace pork kielbasa for a lighter-tasting, less rich dish; check its package because poultry sausage should be reheated to 165°F (74°C). Andouille makes the sauce bolder and spicier. If the sausage is very salty or strongly seasoned, use low-sodium broth and taste the sauce before adding salt.

Change the meatball mix: Ground beef alone works, as does ground pork alone, though pork-only meatballs will taste richer. Ground turkey can be used, but it is leaner and may be less tender; use a little extra olive oil when browning and cook the meatballs to 165°F (74°C). A gluten-free plain breadcrumb can stand in for regular breadcrumbs without changing the method.

Add vegetables: Soften 1 cup (100 g) sliced mushrooms or 1 chopped bell pepper in the pot after browning the kielbasa, then add the sauce. The mushrooms deepen the savory flavor, while bell pepper adds sweetness and texture. If adding a large amount of vegetables, allow the sauce a few extra minutes to simmer so it thickens.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. The meatballs and kielbasa keep for 3 to 4 days in the refrigerator. Store them with the sauce so they stay moist. For longer storage, freeze in a freezer-safe container for up to 3 months; leave a little room for expansion, label the container with the date, and thaw overnight in the refrigerator before reheating.

Reheat a portion gently in a covered saucepan over medium-low heat, stirring carefully and adding a splash of broth or water if the sauce has thickened. Heat leftovers to 165°F (74°C), checked in the center of a meatball with a food thermometer. In a microwave, cover the portion, heat in short intervals, and turn or stir between intervals for more even heating. Reheat only the amount you plan to serve.

Frequently Asked Questions

Can I make the meatballs ahead?

Yes. Shape the meatballs up to 1 day ahead, place them in a covered container, and refrigerate them until you are ready to brown them. Keep raw meat separate from ready-to-eat foods, and cook the meatballs as directed to 160°F (71°C). You can also cook the complete dish ahead, chill it promptly, and reheat it to 165°F (74°C) before serving.

Can I bake the meatballs instead of browning them in the pot?

Yes. Arrange the shaped meatballs on a lightly oiled, rimmed baking sheet and bake at 400°F (200°C) for about 15 to 18 minutes, checking that the centers reach 160°F (71°C). Then simmer them in the sauce with the browned kielbasa for about 10 minutes so they absorb some flavor. Baking saves stovetop space, but it will not create the same browned bits in the sauce pot.

Can I use frozen meatballs?

Use fully cooked frozen meatballs and follow the package directions for thawing or cooking. Add them to the simmering sauce with the browned kielbasa and cook until hot throughout; check the center of a meatball and heat leftovers or previously cooked meatballs to 165°F (74°C). Because frozen meatballs vary in size and saltiness, the cooking time and final sauce seasoning may need adjustment.

Why are my meatballs falling apart?

They may have been mixed too loosely, handled before they had a chance to set, or stirred too vigorously while simmering. The egg and softened breadcrumbs provide structure, and browning helps form a surface that holds together. Turn the meatballs gently with a spoon, and keep the sauce at a calm simmer rather than letting it boil hard.

How can I thicken the sauce if it is too thin?

Remove the lid and simmer the sauce for a few additional minutes, moving the meatballs gently so they do not stick. The liquid will reduce as steam escapes. If you prefer a looser sauce for pasta, stir in a little broth instead. Avoid adding flour directly to the pot, as it can clump and dull the tomato flavor.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).