Go Back
Print
Photograph of Italian Meatballs with Tomato Sauce

Italian Meatballs with Tomato Sauce

Light and soft large meatballs slowly simmered in a rich tomato sauce: absolutely classic, absolutely delicious and absolutely, hands down, the easiest and best recipe I have made for this dish. Serves 6 - 8

Course Dinner, Lunch, Supper
Cuisine Italian
Keyword meatballs, Pasta, pecorino romano, tomato sauce
Prep Time 30 minutes
Cook Time 3 hours

Ingredients

For the tomato sauce –

  • 120ml/ ½ cup extra virgin olive oil
  • 10 fresh basil leaves
  • 8g/2 garlic cloves, peeled and lightly mashed
  • optional ½ teaspoon red chilli flakes, or more or less to taste (See Recipe Notes)
  • 2 litres/8 cups of passata or crushed tomatoes
  • 500ml/2 cups water
  • 30g/2 tablespoons tomato paste
  • 1 teaspoon fine salt, or more to taste
  • 1 teaspoon freshly ground black pepper, or more to taste
  • 1 teaspoon sugar, optional

For the meatballs –

  • 250g minced/ground pork
  • 250g minced/ground veal
  • 250g minced/ground beef, 15% fat
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon fine salt
  • 1 teaspoon freshly ground black pepper
  • 2 large eggs, beaten
  • 100g/1 cup freshly grated pecorino Romano
  • 100g/1 cup bread crumbs
  • ½ cup of milk, ideally full fat
  • 125ml/½ cup tomato sauce, taken from above

To serve:

  • cooked pasta, your favourite
  • shredded basil leaves
  • grated pecorino Romano or parmesan cheese

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. First you need to make the tomato sauce: heat the oil with the basil, garlic cloves and chilli flakes over a very low heat for 10 – 15 minutes. This allows all the flavours to infuse and develop. Be careful the garlic doesn’t burn or get too brown.

  3. Meanwhile, pour all the passata/crushed tomatoes into a large cast-iron casserole or saucepan. Swill out the passata cartons/tins with the water and add to the pan.

  4. Add the salt, pepper, tomato puree and, when ready, strain the oil mix and add the infused oil.

  5. Stir well to mix and bring to a simmer.

  6. Remove 125ml/½ cup of the tomato sauce and set aside to cool and use when making the meatballs.

  7. Partially cover the tomato sauce with a lid and cook for 1 hour, stirring from time to time.

  8. After 1 hour, taste the sauce to see if it needs any sugar to sweeten it slightly. This will depend on the tomatoes you use. I normally add 1 teaspoon.

  9. Also check to see if it needs any extra salt, pepper and/or chilli flakes. If so, add them now.

  10. Make the meatballs whilst the tomato sauce is cooking: place all the ingredients for the meatballs in a large mixing bowl and mix thoroughly. The easiest way is to use your hands.

  11. Now form the meatballs – I use a large ice cream scoop around ¼ cup/60ml in size. If making this size, you should have around 14 meatballs. You could make them smaller, if you prefer.

  12. The meatballs will be very soft and delicate. Use your hands to carefully roll them into neater shapes.

  13. Slowly and carefully lower the meatballs into the sauce. If they do not all sink into the sauce, gently shimmy the pan so they distribute evenly. Do not be tempted to stir the pot, or the meatballs may break apart.

  14. Bring the sauce back to a gentle simmer and cook, partially covered for a minimum of 45 minutes, but ideally up to 2 hours. The longer the better, deeper flavour.

  15. Serve: serve with your favourite pasta, some shredded basil and some pecorino Romano on the side.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • small sieve
  • large cast iron casserole
  • mixing bowl
  • small bowl/jug to beat the eggs
  • grater for the cheese
  • food processor - if necessary, to make the breadcrumbs

Chilli Flakes:

The chilli flakes I use are quite fiery and I find ½ teaspoon is a good heat for us. The original recipe recommends 2 teaspoons. If you are adding chilli flakes start with ¼ - ½ teaspoon and add more to suit your taste.