Italian Meatballs

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)



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


  1. To make the 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 with your favourite pasta or with ciabatta bread.

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Also made with: Passata


Mutti® Mary

10 min