Italian Meatball Recipe
View original ↗
Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

Italian Meatball Recipe

NUTRITION · PER SERVING25M COOK
CAL 24%·PRO 51%
CARBS 23G19% OF CAL
4G FIBER10G OTHER9G TOTAL SUGAR
FAT 33G60% OF CAL
11G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender Italian meatballs simmered in rich tomato sauce. Aromatic with basil and garlic, served over pasta for a classic family dinner.

mainitalianbeef
View the full recipe on Supergolden Bakes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 4 slices white bread ((you need 1 cup / 60g breadcrumbs))
  • 2 tbsp milk
  • 1 large egg
  • 1 medium yellow onion (, roughly chopped)
  • 4 cloves garlic (, peeled)
  • 7 oz (100g) pancetta, streaky bacon or Italian sausage
  • 10 large fresh basil leaves
  • ½ cup (60g) grated parmesan cheese (or pecorino)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • pinch red pepper flakes
  • ⅓ tsp pepper
  • 1 pound (450g) ground beef (or a mix of ground beef and pork, , 85% lean)
  • olive oil or neutral oil ( to sear the meatballs)
  • 2 tbsp olive oil
  • 1 onion (, finely chopped)
  • 2 tsp minced garlic
  • 2 tbsp tomato paste
  • 28 oz (2 x 400g tins) crushed tomatoes (or peeled plum tomatoes)
  • pinch sugar (, use if tomatoes are acidic)
  • 1½ tsp salt (, or to taste)
  • grated parmesan
  • fresh basil or parsley (to garnish)
  • salt and pepper (, to serve)
PREP
25M
SODIUM
2000MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.