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Illustration of Italian meatballs in tomato sauce with pasta and Parmesan
From the Sapidus kitchen

Italian meatballs in tomato sauce

Juicy meatballs of burger mince and finely knife-chopped steak, with Parmesan and oregano. Brown the meatballs first, then let them finish cooking in a rich tomato sauce.

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AI-generated illustration.

Home-tested. This recipe has been tested in the Sapidus kitchen.1008

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All recipes start at 4 people.

Ingredients now shown for 4 people.

Quantity4 peopleApproximate timeAbout 1½–2 hours, including resting and simmeringEquipmentWide frying pan or casserole, bowl and pasta saucepan

Cuisine: Italian-inspired

Estimated timing: about 25 min preparation · about 65 min cooking · about 15 min resting. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.

Step by step

Method

  1. Soak the panko

    Mix the panko and milk and leave for 5–10 minutes.

  2. Mix and rest the meat mixture

    Gently combine burger mince, knife-chopped steak, panko, grated onion, garlic, Parmesan, salt, pepper and oregano. Stop once combined; do not knead until tough. Rest in the fridge for 15–30 minutes.

  3. Shape and brown the meatballs

    Shape even-sized balls. Heat olive oil in a wide pan and brown in batches. Turn carefully and set aside. They will finish cooking in the sauce.

  4. Build the tomato sauce

    Add olive oil and finely chopped onion to the pan. Soften the onion, add garlic and tomato purée, and cook for another 1–2 minutes. Stir in tomatoes, oregano, basil and sugar. Simmer for about 20 minutes. Season with salt and pepper.

  5. Finish cooking the meatballs

    Carefully place the meatballs in the sauce and cook at a gentle simmer for 30–40 minutes, until cooked through. Turn gently and add a little water if the sauce becomes too thick.

  6. Cook the pasta and combine

    Cook the pasta according to the packet. Reserve some pasta water before draining. Toss the pasta with the sauce, adding a little pasta water so the sauce coats it. Place the meatballs on top to serve.

Get to know the spices in this dish

About this version

Version 1.0. Home-tested and approved for Sapidus. The quantity serves 3–4 people; the default display shows 4.

Details that make a difference

Good to know before you cook

No eggs in the mixture

Panko soaked in milk and a short rest help bind the mixture. This tested version contains no egg in the meatball mixture itself.

The knife gives a different texture

Finely chopped steak gives the soft meatballs a little more bite. Chop it small enough for the balls to hold together.

Gentle heat at the end

Rapid boiling and vigorous stirring may break the meatballs. Let them cook gently in the sauce.

This text was prepared with AI assistance. Read about sourcing, review and editorial responsibility.