Italian meatballs in tomato sauce
Meatballs with burger mince, finely chopped steak, Parmesan and oregano. Brown them first, then finish them in the tomato sauce for a good crust and a juicy centre.
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SAPIDUS · Flavour. Curiosity. Joy of food.
Italian meatballs in tomato sauce
4 people · About 1½–2 hours, including resting and simmering
Equipment: Wide frying pan or casserole, bowl and pasta saucepan
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
Meatballs
- 600 g burger mince
- 160 g steak, finely chopped with a knife
- 1 dl panko breadcrumbs
- 3–4 tbsp milk
- 1 small onion, finely grated
- 2–3 garlic cloves, finely grated
- 0.75 dl finely grated Parmesan
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- Olive oil for browning
Tomato sauce
- 800 g chopped tomatoes, 2 × 400 g tins
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sugar
- Salt and pepper to taste
To serve
- 350–400 g dry pasta
- A little pasta water to bring the dish together
Allergens: Wheat/gluten from panko and pasta; milk from milk and Parmesan. Pasta and some cheeses may contain egg; check the products.
Method
Soak the panko
Mix the panko and milk and leave for 5–10 minutes.
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.
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.
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.
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.
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.
https://sapidus.no/en/oppskrifter/italienske-kjottboller-i-tomatsaus
About portions and timing
Cuisine: Italian-inspired
Estimated timing: about 25 min preparation · about 65 min cooking · about 15 min resting. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Mix the panko and milk and leave for 5–10 minutes.
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.
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.
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.
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.
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. This serves 3–4 people; the recipe shows 4 when you open it.
Good to know before you cook
No eggs in the mixture
Panko soaked in milk and a short rest help the meatballs hold together. The tested mixture has no egg.
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.