Meatballs with Tomato Basil Sauce

Meatballs with Tomato Basil Sauce

from Chef Andrea Belfiore, with EVENTO.

Hint: prepare the sauce in advance.

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. 

cooking sketch 1h 5 min (COOK TIME: 40 min / PREP TIME: 25 min)

cooking sketch Easy

4 people


  • 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.

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Meatballs with Tomato Basil Sauce: Method

  1. 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.
  2. Place the meatballs on a parchment-lined baking sheet and bake at 350 F for 20 minutes.
  3. 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.
  4. Serve with some freshly grated Parmigiano Reggiano. Buon appetito!

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Also made with: Tomato puree

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