Italian Meatballs with Tomato Sauce

    Italian Meatballs with Tomato Sauce

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    About this recipe: This dish may take a little while to make, but the results are really worth it. Meatballs made with beef, pork, veal and Pecorino Romano are served with a rich tomato sauce.

    Serves: 10 

    • 1.35kg tomato puree
    • 2.85 litres water
    • 2 cloves garlic, chopped
    • 2 bay leaves
    • 1 tablespoon dried basil leaves
    • 1 teaspoon salt
    • 5 pork chops
    • 1 onion, diced
    • 225g mushrooms, sliced
    • 450g minced beef
    • 115g minced pork
    • 115g minced veal
    • 120g grated Pecorino Romano cheese
    • 1 teaspoon salt
    • 1/8 teaspoon black pepper
    • 135g dry breadcrumbs
    • 2 cloves garlic, chopped
    • 2 tablespoons dried parsley
    • 2 eggs

    Prep:1hr  ›  Cook:8hr  ›  Ready in:9hr 

    1. In a large pot combine tomato puree, water, garlic, bay leaves, basil and salt. Bring to the boil, turn heat down to low and simmer.
    2. In a frying pan, brown pork chops in olive oil then place in sauce mixture. Saute onions and mushrooms in same pan that you browned the pork chops. Add these to sauce as well. Simmer sauce a minimum of 8 hours, stirring occasionally.
    3. To make the meatballs: Preheat oven to 180 C / Gas 4. Combine beef, pork, veal, Pecorino Romano cheese, salt, pepper, breadcrumbs, garlic, parsley and eggs; mix well. Shape into balls. Place on a baking tray that has been sprayed with cooking oil spray.
    4. Bake meatballs for 20 minutes. Place meatballs in a serving bowl when baking is complete and place in refrigerator. About 2 hours prior to dinner, pop the meatballs into the sauce.
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