To debunk the myth, in Italy, meatballs are NOT normally served with spaghetti or any other type of pasta!
The American Italian families started this tradition when they emigrated as they found they had more money for meat. They therefore made them more often and to keep traditions alive, served them with pasta. In Italy, however, meatballs (or polpette) are served as a ‘secondi’ meaning a main course, usually with a side of vegetables or just some crusty bread.
If you don’t have the time or inclination to make them from scratch, use shop-bought meatballs. They won’t be as tender but with the sauce, they will taste just as good. Where we live in Calabria, veal is mainly used to make the meatballs. However you can use minced beef, minced pork (or a mix of the two 50/50). If you want a healthier version use a mix of minced chicken and minced turkey (50/50).
This is a really great recipe because there is quite a lot of sauce. Use some good quality bread to mop up the sauce, just like they do in Italy!
We normally have some sauce left over (but not meatballs) and we mix it with some pasta the following day for a quick lunch!
Italian Meatballs in a Red Pepper and Tomato Sauce
Course: Main course, SecondiCuisine: ItalianDifficulty: Easy4
servings15
minutes30
minutes300
kcalIngredients
MEATBALLS
155g minced beef *
155g minced pork *
1 egg
40g Parmesan cheese
2 slices of bread without the crusts, softened in milk
Grind of black pepper
Pinch of salt
2 tbs chopped fresh parsley
As I say, if you prefer, you can either use or other the other of the meats or even a mix of minced turkey and chicken or even a meat-free substitute for the vegetarian option.
TOMATO AND PEPPER SAUCE
2 tbs olive oil
1 clove or garlic, minced
1 small onion, chopped finely
1 red pepper, sliced
400ml tomato passata (or a tin of chopped tomatoes)
½ tsp dried oregano
½ tsp dried basil
Pinch of salt
Grind of black pepper
Pinch hot chilli flakes (optional but I like it hot!)
150ml water
Directions
MEATBALLS
- In a medium bowl, mix together all of the ingredients. Make sure you squeeze out the excess milk from the bread and break it into small crumb-sized pieces so you can mix it in well.
- Using your hands, roll the mixture into small golfball sized balls. The mix should make about 12 meatballs.
- In a pan, add 1tsb oil and brown the meatballs all over. Take off the heat and put to one side.
RED PEPPER SAUCE - In a large pan heat the olive oil, minced garlic, onions and peppers. Cook over a medium heat for about 2 minutes.
- Add the tomato passata, oregano, basil, salt and pepper (and chilli flakes if you are using them).
- Stir in the water and simmer for a further minute.
- Add the browned meatballs to the sauce.
- Cover and simmer for about 30 mins.
Serve with hunks of crusty Italian bread to mop up any sauce!