Italian meatballs in tomato sauce

Italian meatballs in tomato sauce

Made with Mutti Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy


For the sauce:

  • 1 g 400 jar Mutti Passata
  • 1 tbsp Mutti Double Concentrate Tomato Paste
  • 1 g 400 tin Mutti Polpa Finely Chopped Tomatoes
  • 3 cloves garlic minced
  • 1 small onion finely diced
  • 50 g butter
  • 3 leaves bay
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried chilli flakes
  • extra virgin olive oil

For the meatballs:

  • 500 g of each minced pork and beef
  • 1 cup breadcrumbs
  • 1 cup Parmesan cheese
  • 2 eggs
  • 1/4 cup chopped parsley
  • 2 tsp garlic salt
  • salt
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Italian meatballs in tomato sauce: Method

  1. To make the Italian meatballs in tomato sauce, firstly heat the oil in a medium saucepan on low heat. Add garlic and onion and cook until translucent.
  2. Add the butter and Mutti Double Concentrate Tomato Paste. Mix well and cook for 1-2 minutes.
  3. Add the Mutti Polpa and Passata and stir.
  4. Add rosemary, oregano, bay leaves, chili and season with salt. Mix well together and reduce heat to low. Cover with a lid. Let the sauce cook for 1½ - 2 hours. Stir throughout the cooking process.
  5. While the sauce is cooking, you can make a start on the meatballs. To begin, place all the ingredients in a large bowl and combine well. I use my hands as it’s easier but you can use a spoon.
  6. Make them into balls with your hands. Place them on a flat tray, cover in cling wrap and place them in the fridge for an hour to firm.
  7. In a large saucepan, cook each of the meatballs until they are a little brown on either sides but not cooked all the way through.
  8. In the last 30mins of the cooking the sauce, place each of the meatballs into the sauce and pop the lid back on. The heat from the sauce will cook the meatballs.
  9. Serve Italian meatballs in tomato sauce with your favourite pasta or with ciabatta bread.

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Also made with: Mutti Polpa

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