Italian Meatballs in Tomato Sauce
Prep time: 45 minServes: 6
Pairs with
Meatballs in tomato sauce — the Italian Sunday supper that never fails. A medium Italian red (Chianti Classico, Barbera d'Asti) is the natural partner — the acidity in the tomato and the wine match each other.
Ingredients
- 500g mixed mince (beef and pork)
- 100ml breadcrumbs
- 50ml milk
- 1 egg
- 50g Parmesan, grated
- 3 garlic cloves, finely grated
- Small bunch of parsley, finely chopped
- 1 tsp salt
- Black pepper
- Olive oil
- Sauce:
- 2 tins crushed tomatoes (800g)
- 1 onion, finely chopped
- 4 garlic cloves, chopped
- 2 tbsp olive oil
- 1 tsp sugar
- Bunch of basil
- Flaky sea salt, black pepper
- Cooked pasta or good bread
Method
- 11. Soak the breadcrumbs in milk 5 minutes. Mix with mince, egg, Parmesan, garlic, parsley, salt, and pepper. Shape into walnut-sized balls.
- 22. Brown the meatballs in olive oil in a large pan 3–4 minutes until golden all over. Remove.
- 33. Sauce: in the same pan, sauté onion in olive oil 4 minutes. Add garlic, cook 1 minute. Add tomatoes, sugar, salt, and pepper. Simmer 15 minutes.
- 44. Return the meatballs to the sauce. Simmer 10 minutes until cooked through.
- 55. Tear basil over. Serve with pasta or bread and extra Parmesan.