Meatballs in tomato sauce

Meatballs in tomato sauce

Polpettine di carne al sugo di pomodoro

The Amalfi Coast
(makes 20–24 meatballs)
Helen Cathcart

The quantities in this recipe make a large portion of meatballs. They are perfect for freezing so we usually make a big batch and freeze half.


Quantity Ingredient
75g sultanas
200g stale white rustic bread, crusts removed
500ml milk
small handful parsley
2 garlic cloves
500g minced ground beef, or half beef and half pork
salt and freshly ground black pepper
2 eggs
40g pine nuts
100g grana padano, finely grated
5 tablespoons sunflower oil
‘00’ or plain flour, to coat the meatballs
1 quantity Our favourite tomato sauce


  1. Soak the sultanas in warm water and the bread in milk for 10 minutes while you prepare the rest of the ingredients. Finely chop the parsley and garlic together, using a large knife. Transfer to a bowl with the meat, seasoning, eggs, pine nuts and grated cheese. Drain the sultanas and add these to the bowl. Squeeze the bread and discard the milk, then break it up into very small pieces and add it to the bowl. Use your hands to mix the ingredients together.
  2. Wet your hands and shape the mixture into meatballs the shape of rugby balls measuring approximately 7 x 4 cm. Lay them on a tray while you complete the task.
  3. Heat the oil in a large frying pan. Coat the meatballs in flour and tap off the excess. Fry the balls in batches in the hot oil until lightly browned all over. They will cook further in the tomato sauce, so do not worry about them not being cooked through. Once browned, remove them from the pan with a slotted spoon and drain on kitchen paper.
  4. Discard the oil from the pan and make the Our favourite tomato sauce. Add the meatballs to the sauce and cook for about 30 minutes over a low to medium heat until the meat is cooked through (test by cutting into a meatball: the inside should be brown and not red). The Italians would eat this with bread, followed by a salad for afterwards.
The AmalfiCoast
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