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Thursday, May 23, 2024

Italian Meatballs with Tomato Sauce

This is takes a little time which you can reduce if you buy store bought tomato sauce. However, it is a very healthy fulfilling dish which I particularly enjoy in the winter as the dark nights start rolling in earlier. Of course served with the one and only spaghetti!



Servings: 7-8


For Italian Meatballs

  • 1lb ground beef
  • 1lb ground veal
  • 3 cloves garlic, minced
  • 2 eggs
  • 1 cup freshly grated Romano cheese
  • 1 1/2 tbsp chopped Italian flat leaf parsley
  • salt and ground black pepper to taste
  • 2 cups stale Italian bread, crumbled
  • 1 1/4 cups lukewarm water
  • 1 cup sunflower oil
  • 2 tbsp oregano for garnish

For Tomato Sauce

  • 1 lb tomatoes
  • 5-6 sundried tomatoes
  • 2 cup water


  1. Combine beef and veal in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. Shape into meatballs.
  3. Heat sunflower oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
  4. To make the tomato sauce, boil the tomatoes for a couple of minutes on the stove. Take off and let cool and then peel the skin.
  5. Add the peeled tomatoes and sundried tomatoes to the 2 cups of water and let them simmer for 40-50 minutes. When the water has mostly evaporated it should make a thick tomato soup which can be seasoned as per taste.
  6. Place a ladle of the thick tomato soup on plate and several meatballs on top.
  7. Garnish with oregano.