Recipe: Classic Little Italian Meatballs

Recipe: Classic Little Italian Meatballs

20m prep | 30m cook

Last updated

These mini meatballs are dropped directly into the tomato sauce to cook so they are deliciously juicy. Best served with pasta - rigatoni is great for catching the sauce, or crusty bread – how about a fully loaded meatball sub with melted mozzarella? Tip: double the recipe and freeze half for an easy week night dinner.

Ingredients (Serves 4)

FOR THE MEATBALLS
  • 500g pork or beef mince (or a mix)
  • 1 egg
  • 2 tbsp Parmigiano Reggiano, finely grated 
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 3 tbsp semolina
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
FOR THE SAUCE
  • 1 650g jar Sicilian Cherry Tomato Sauce
  • 100ml milk
  • 15g unsalted butter

To make the meatballs, combine all the meatball ingredients in a large bowl, mixing well. Scoop out portions of the mince mixture, just over a teaspoon each, and roll between the palms of your hands to form little balls. Dip your hands in water to prevent the mixture getting too sticky. Place onto a plate or baking tray until ready to use.

For the sauce, pour the Sicilian Cherry Tomato Sauce into a large sauté pan and heat until gently simmering. Add the milk and continue to simmer for 10 mins. Add the butter, stirring until melted.

Carefully drop the meatballs into the sauce. If it looks like the meatballs won’t fit slide the pan backwards and forwards to make more room – don’t stir as this will break the meatballs up. Cook for about 15 minutes, agitating the pan periodically, or until the meatballs are cooked through.

Taste the sauce, seasoning with salt and pepper if required. Toss 500g of cooked al dente pasta with the meatballs and sauce, adding pasta water if needed. Serve immediately with extra grated Parmigiano Reggiano and a fresh green salad.

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