Italian Meatballs In Tomato Sauce made with Puree
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
(COOK TIME: 60+ min)
Easy
Ingredients
For the sauce:
-
14
oz
Mutti® Tomato Puree
-
1
tbsp
Mutti® Double Concentrated Tomato Paste
-
14
oz
Mutti® Crushed Tomatoes (Polpa)
-
3
cloves
garlic
(minced)
-
1
small onion
(finely diced)
-
1.7
oz
butter
-
3
bay leaves
-
1
tsp
oregano
(dried)
-
1
tsp
rosemary
(dried)
-
1
tsp
chilli flakes
(dried)
-
extra virgin olive oil
For the meatballs:
-
17
oz
pork
(minced)
-
17
oz
beef
(minced)
-
1
cup
breadcrumbs
-
1
cup
Parmigiano Reggiano cheese
-
2
eggs
-
1/4
cup
parsley
(chopped)
-
2
tsp
garlic
-
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
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
Italian Meatballs In Tomato Sauce made with Puree: 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 Concentrated Tomato Paste. Mix well and cook for 1-2 minutes.
- Add Mutti® Crushed Tomatoes and Mutti® Tomato Puree, 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.
