Tender Italian meatballs in a rich tomato sauce make an irresistible comfort dish, perfect for sharing with family and friends.
Juicy beef and pork meatballs meet a deeply flavourful tomato sauce made with Mutti Passata, Finely Chopped Tomatoes and Double Concentrated Tomato Paste for a perfect balance of smoothness, texture and intensity. Warm, generous and made for gathering around the table, this is a timeless favourite to enjoy with pasta or crusty bread to soak up every last spoonful of sauce.
Did you know?
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, Banh Mi Meatballs.
1
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.
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 Italian meatballs in tomato sauce with your favourite pasta or with ciabatta bread.
Using Passata, Finely Chopped Tomatoes and Double Concentrated Tomato Paste creates a sauce with more depth and texture. Passata brings smoothness, finely chopped tomatoes add body, and tomato paste intensifies the tomato flavour, resulting in a rich sauce that coats the meatballs beautifully.
Browning the meatballs first helps develop a deeper savoury flavour and gives them a lightly caramelised exterior. They can then finish cooking gently in the tomato sauce, where they absorb flavour while remaining tender and juicy.
Meatballs in tomato sauce are ideal for preparing in advance, as the flavours continue to develop as the dish rests. Once cooled, refrigerate and reheat gently before serving until the meatballs are piping hot throughout.
Once added to the sauce, meatballs should simmer gently until fully cooked through and tender. Avoid boiling them too vigorously, as a slow simmer helps preserve their texture while allowing the flavours of the meat and tomato sauce to come together.
