Italian meatballs in tomato sauce
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
(COOK TIME: 60+ min)
Easy
Ingredients
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
We recommend these Italian meatballs in tomato sauce with your favourite pasta or with ciabatta bread.
You should also try out these recipes: Veal meatballs in tomato sauce , Italian meatballs in tomato sauce, Vegan Italian meatballs with spaghetti, Banh Mi Meatballs.
Share the ingredient list
We recommend these Italian meatballs in tomato sauce with your favourite pasta or with ciabatta bread.
You should also try out these recipes: Veal meatballs in tomato sauce , Italian meatballs in tomato sauce, Vegan Italian meatballs with spaghetti, Banh Mi Meatballs.
Italian meatballs in tomato sauce: Method
- 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.
- Add the butter and Mutti Double Concentrate Tomato Paste. Mix well and cook for 1-2 minutes.
- Add the Mutti Polpa and Passata and stir.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve Italian meatballs in tomato sauce with your favourite pasta or with ciabatta bread.
