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Home Italiaanse gehaktballetjes in tomatensaus

Recipes

Meatballs, I love them! I think I like them in every shape and size: ‘grandma’s meatballs’, small balls in soup, meatballs in peanut sauce and of course my mother’s meatballs — those are always the tastiest. It wouldn’t be an Italy month without a recipe for Italian meatballs 😉

I should be honest: when I eat out in Italy I don’t often see meatballs on the menu. Italy is of course known for its wonderful fresh herbs, and that’s exactly why I find these balls truly Italian — they contain lovely fresh herbs. We served the dish with some rice and nicely stir-fried spinach, but of course you can pair it with something else. Or eat it on bread! Mmmm…

Recipe

Italian meatballs in tomato sauce

These classic Italian meatballs are seasoned with fresh herbs and gently braised in a flavorful tomato sauce. A simple, nourishing dish the whole family will appreciate.

Course	Main course
Kitchen	Italian
Servings	3-4

Preparation time

Preparation time	35 min
Total	35 min

Equipment

Frying pan or sauté pan
Bowl

Ingredients

500 g ground beef
1 onion | clove of garlic
800 g canned peeled tomatoes
fresh herbs: parsley, oregano, rosemary and basil
salt & pepper
1 egg
a little milk
handful breadcrumbs (or crushed rusks/biscuits)
olive oil

Italian meatballs in tomato sauce

1. In a bowl, knead together the ground beef, egg, milk and breadcrumbs. Chop the onion and garlic and add only half of the onion to the pan.

2. Take about a quarter of each bunch of herbs, chop them finely and knead them into the meat. Season with salt and pepper. Shape the mixture into balls (with wet hands). Heat some oil in the pan and fry the meatballs until browned all over. When the meatballs are half cooked, add the remaining onion and the garlic and fry for about two minutes. Now add the peeled tomatoes and season with salt and pepper. Let the whole thing simmer for 10-15 minutes over low heat.

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Serve the meatballs with pasta, rice or a piece of crusty bread to dip into the delicious tomato sauce. Sprinkle some extra fresh basil over the dish before serving for a fresh finish.

Make the meatballs ahead of time and store them covered in the fridge. The sauce will then soak in even more flavor and the dish tastes at least as good the next day. Reheat gently over low heat for the best result.

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