These Meatballs in creamy Tomato sauce have a distinctive italian touch. It shouldn’t be too difficult to get all the ingredients, and if properly made they are juicy and tender, unlike some experiments I have tasted around that compared more to tennis balls than to a tasty classic dish.

This is the kind of food that makes the whole family happy.

Children love it and every time I serve the meatballs I usually cook some pasta for them and make funny shapes with the sauce, using the meatball as eyes or a big smile.

All I can say is there is never a leftover whenever I make them for dinner.

Adults are happy too as they go well with some vegetables as side courses and make a healthy and low calories combination for dinner.


Ingredients for 4/6 people


600 g Ground Beef or Veal

1 Egg

3 tablespoons Breadcrumbs

3 tablespoons Milk

1 tablespoon chopped Parsley

4 tablespoons freshly grated Parmesan


4/5 tablespoons Flour

500 gr Tomato puree

1 tablespoon chopped Onion/Celery/Carrot

EVO oil




Leave the breadcrumbs to soak with the milk for about 10 minutes.

Beat the egg, the parmesan, the parsley, add the soaked breadcrumbs.

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Add the minced meat, adjust with salt and pepper if you like and start mixing with your fingertips.

Remember if you put everything in a food processor the result will be terrible as the mixture will be too hard and compact and the meatball will not be juicy and tender at all.

Once the mixture is nice and firm, start shaping the meatballs with the palms of your hands.

They should be roughly the size of a big walnut.

Once finished,  roll each meatball, one by one in a plate full of flour.

Set them aside to rest for 5 minutes to let the excess flour be absorbed by the meat.

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In the meantime cook your tomato sauce.

Stir fry the chopped onion/celery/carrot in 1 tablespoon olive oil for 10 minutes.

Add the tomato puree, adjust wth salt and simmer gently for 20 minutes covered.

Pour the sauce in a large pan, add the meatballs and cook 7 minutes per side, turning them half way through.

Keep the pan not completely covered in order to let out excessive steam

Cooking time should be 14/15 minutes in total.




This post is also available in: Italian