Meatballs with Tomato Basil Sauce
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.
1h 5 min (COOK TIME: 40 min / PREP TIME: 25 min)
Easy
4 people
Ingredients
-
1
lb
ground beef
(or a mix of pork, beef and chicken)
-
2
traditional Italian sausages
-
1
cup
of day-old bread soaked in milk
-
1
handful
fresh minced parsley
-
1
clove
garlic
(minced)
-
5
oz
freshly grated Parmigiano Reggiano cheese
-
Salt and pepper to taste
-
32
oz
Pomodoro e basilico sauce
(see above for the link to the full recipe)
Tip from Chef: get some bread ready for a delicious scarpetta! Enjoy them right away, store them in the fridge for up to 3 days, or freeze.
Share the ingredient list
Tip from Chef: get some bread ready for a delicious scarpetta! Enjoy them right away, store them in the fridge for up to 3 days, or freeze.
Meatballs with Tomato Basil Sauce: Method
- Add all the ingredients (except salt, pepper, and sauce) in a mixing bowl and stir well. Add a few pinches of salt and pepper. Form your meatballs by rolling a bit of the mix between your palms. Make them the size of a golf ball or slightly bigger, but be sure they are a consistent size so that they cook evenly. Don’t overwork them or they will get stiff after cooking.
- Place the meatballs on a parchment-lined baking sheet and bake at 350 F for 20 minutes.
- Move your cooked meatballs into a large saucepan and cover with the pomodoro e basilico sauce. Cover the pan with its lid and cook on low heat for 20 minutes. Stir frequently.
- Serve with some freshly grated Parmigiano Reggiano. Buon appetito!
