Meatballs…Mama Mia!

“Italian cuisine follows the Mediterranean pattern of eating—it focuses on simple, natural and healthy ingredients”

One of my family favourites is Meatballs in a rich garlic tomato sauce, served with spaghetti or linguini.

 My sauce is quite simple, it would be so easy to add vegetables: vibrant peppers or even mushrooms, if you desired.

pasta ingredients

Let’s get started!


I am a garlic lover….I mince it for this recipe. 

Ingredients-for the Meatballs

  • 500 grams minced beef 
  • 1 medium egg                                   
  • 1 slice of bread
  • tablespoon dried parsley
  • Seasoning: cayenne, black pepper & salt     

mince & breadcrumbs

I find making meatballs quite therapeutic.


Basil infused olive oil is my favourite!

Ingredients-for the Tomato Sauce                        

  • tablespoon basil infused olive oil
  • teaspoon dried oregano 
  •  cloves garlic 
  • teaspoon smoked paprika
  • 500 grams tomato passata 
  • tablespoon tomato puree
  • 200 grams beef stock
  • pinch of sugar
  • Seasoning: cayenne, black pepper & salt 


    • Cut the crusts from a piece of bread and blend or food processor to make breadcrumbs.
    • Put the minced beef into a large bowl, then add the breadcrumbs, parsley and seasoning
    • Whisk the egg and add most of it to the beef mixture.
    • Using your hands, mix to combine before shaping into small balls.
    • Place the meatballs on a plate cover with clingfilm, and put in the fridge to chill and set
    • Heat the oil in a wide saute-pan, then add the oregano, smoked paprika and seasoning till it begins to froth.
    • Add the chilled meatballs from the fridge and turn until browned all over.
    • Lift out with a slotted spoon and set aside on a clean plate.
    • Remove the pan from the stove, then add the minced garlic to the pan and heat gently.
    • Put back on the heat, add the passata, tomato puree and a pinch of sugar.
    • Check and adjust the seasoning.
    • Return the meatballs to the pan, then carefully add the beef stock.
    • Cover and simmer for 20 minutes.
    • Remove the lid for 10 mins whilst the spaghetti is prepared.
    • Cook the spaghetti for 9 mins, or until al dente, drain and serve in pasta bowls.
    • Add the meatballs and rich sauce, and sprinkle with parsley
    • I like to add a good grinding of black pepper.

My husband is dairy intolerant, therefore there is no cheese topping for him. Personally, I love to add lots of fresh parmesan shavings to my dish and serve it with some warm, garlic and herb infused focaccia.

Watch out… that recipe is to follow!


I think this is an ideal supper dish..why not enjoy it with a glass of red wine….

Buon Appetito, 



2 thoughts on “Meatballs…Mama Mia!

  1. This is my first visit to your blog and I loved how you quote & relate.
    You are right about Italian cooking being rustic and earthy..I have been a fan of Dolce vita with David rocco & that’s where I had first watched a meat ball recipe. Loved it!
    Thanks for this recipe. I dont have beed but i will try this with muttom keema.

    also,if you are interested in #WeeklyChallenge for #FoodBloggers
    Do visit

    Liked by 1 person

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