Authentic Italian Meatballs
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Meatballs are woven into the heart of Italian food culture. Passed down from Nonna’s kitchen and served at countless Sunday lunches, if you love Italian food, this is one nostalgic dish you simply have to master. This authentic Italian meatballs recipe creates juicy, plump morsels simmered in a rich tomato sauce that fills the kitchen with irresistible aromas. The mix of pork and veal gives the perfect balance of flavour and tenderness, while soaked bread—the old-school secret—keeps every bite moist yet tender. Add egg, Pecorino, herbs, and soffritto, to create meatballs just like Nonna used to make. One taste and you’ll be transported back to Nonna's table for family lunch on a Sunday.
Ingredients
Instructions
To make the meatballs
Blend sliced celery, carrot, onion, garlic, a drizzle of EVOO, and a splash of water, until thick and creamy, then set aside.
In a large bowl, mix ground pork and beef mince using your hands and start to combine them.
In a separate bowl, soak the bread in water, then squeeze out the excess liquid and tear the bread into small pieces then add it to the meat mixture.
Using your hands, mix and mash the meat and bread together by squashing down and letting it squeeze through your fingers. Continue to squeeze and squash until it is well combined.
Add the dried herbs and pour in half of the soffritto. Then add breadcrumbs, Pecorino cheese, salt and pepper (to taste), and the egg. Mix everything until it’s well combined and smooth in texture.
Wet the palms of your hands and start forming the meatballs. Place each one on on a sheet pan/tray lined with parchment paper. Repeat until you have used all your mixture.
To make the sauce
In a large, deep pot, add EVOO and the remaining soffritto mix. Cook over medium-low heat for about 3–4 minutes then add a splash of water, stir it through and cook for another 10 minutes. Carefully add the tomato passata, stir to combine, then cover with a lid, and let it simmer on low heat for at least 1 hour, or until it thickens to the consistency you desire.
Combining meatball and sauce
When you're ready to cook the meatballs, put the sauce on medium-high heat and leave it to boil aggressively. Then, gently drop the meatballs into the sauce, one at a time, allowing for some space in between. Don’t overcrowd the pot, as you may need to cook it in batches.
Cover with a lid and cook for 30–40 minutes, reducing the heat to low.
Once cooked, tear a few fresh basil leaves over the pot and give it a quick, gentle stir, then serve.
