Italian meatballs
Juicy Italian meatballs simmered in tangy tomato sauce and served with spaghetti and grated cheese — a comforting classic with bright basil or oregano.
Servings
4
Difficulty
Easy
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Ingredients
meatballs
- 1 kg ground beef
- 4 pcs eggs
- 4 pcs bread slices (white, crusts removed)
- 2.5 pcs garlic cloves
- 2 tbsp chopped parsley
- 2 tbsp golden raisins
- 2 tbsp pine nuts
- 2 tbsp grated pecorino or parmesan
- salt
- white pepper
to serve
- 1 l tomato sauce
- 200 g spaghetti or penne
- fresh basil or oregano
- 4 tbsp extra grated pecorino or parmesan
Directions
- Peel and finely chop the garlic.
- Soak the bread in water until thoroughly wet, then squeeze out the excess liquid.
- Mix the soaked bread with the ground beef, eggs, chopped parsley, raisins, pine nuts, grated cheese, garlic, salt and white pepper until well combined (use a mixer for speed if desired).
- Form the mixture into meatballs using a spoon or your hands.
- Fry the meatballs in a skillet until browned or bake them in the oven at 220°C until brown and cooked through.
- Simmer the browned meatballs in tomato sauce for a few minutes.
- Cook the pasta according to package instructions.
- Serve the meatballs and sauce over the cooked pasta, sprinkle with extra grated pecorino or parmesan and scatter fresh basil or oregano over the top.