The OG Italian Meatballs

The meatballs that started it all: Tender beef meatballs simmered in a red wine and tomato sauce with basil and garlic. The classic Italian way, served over pasta or with ciabatta.

Jump to recipe

Prep

20 min

Bake

60 min

Makes

2-4 servings

Ingredients

For the meatballs

minced beef400 g

breadcrumbs30 g

parsley, chopped2 tbsp

pine nuts1 tbsp

egg1

garlic, finely chopped (for the meatballs)2 cloves

dried chilli flakes (for the meatballs)1 tsp

salt and pepperto taste

olive oil, for frying1 tbsp

For the sauce

red onion, chopped1

garlic (for the sauce)2 cloves

dry red wine250 ml

chopped, canned or pureed tomatoes700 g

vegetable broth (powder)1 tsp

tomato paste1 tbsp

basil leaves, large5

dried chilli flakes (for the sauce)1 tsp

Italian herbs2 tsp

To serve (optional)

pasta340 g

Parmesan100 g

ciabattato serve

fresh basil leavesto serve

Method

For the meatballs, mix the minced beef with the egg, parsley, breadcrumbs, pine nuts, 2 cloves of finely chopped garlic, salt, pepper and 1 tsp chilli flakes.

Roll into small balls and fry in a pan with the olive oil until browned. Take them out and set aside to rest while you make the sauce.

In the same pan, cook the onion and the other 2 cloves of garlic. Deglaze with the red wine and reduce by about half.

Add the tomatoes, vegetable broth, tomato paste, remaining chilli flakes, Italian herbs and basil leaves to the onion and wine mixture.

Simmer for 20 minutes, then add the meatballs and simmer for another 20 minutes.

Serve with pasta or ciabatta, generously topped with Parmesan and fresh basil leaves.

Pearl's note

Browning the meatballs first and then building the sauce in the same pan keeps all the flavour. The sauce gets better the longer it simmers, so it's a great one to make ahead.