And for those of you who are really short on time, you can even skip the baking step and add the uncooked meatballs straight to the sauce. As these meatballs are so popular at my place, I tend to make a big batch to freeze. I thaw them out as needed and repurpose them into other meals like meatball subs, pizza toppings or lunchbox fillers. The kids just love them – and I love the glass of red wine and lashings of parmesan that accompany my serving. I’m pretty much transported straight to Italy … in slippers! Added bonus!
Do I have to cook the meatballs first before adding them to the sauce?
Baking allows for the meatballs to caramelise and the caramelisation = extra flavour! I prefer baking over frying because it’s just so easy. It requires less oil and means less stove-splatter. Just roll and bake! The other benefit of baking the meatballs first is that you can bake extra and use the meatballs in other recipes (I’ve given you some suggestions below). But sometimes time isn’t on our side and on those days, baking is not essential. You can plonk the meatballs, uncooked, directly into the sauce to slowly cook through. The result is a tender, juicy meatball with a milder flavour. Depending on my energy levels, I sometimes choose this method. I’ve included all the details for this method in the recipe!
How else can I use the baked meatballs?
I regularly make a double batch of the meatballs to repurpose and use in different recipes. Some suggestions are: • Make meatball subs with meatballs, some of the tomato sauce, creamy mayo and pickled onions. • Use them as lunchbox fillers – they taste amazing hot or cold! • Add as a side to soup, such as Roasted Pumpkin Soup or Minestrone Soup. • Make meatball sliders – load the meatballs onto brioche buns with creamy Homemade Coleslaw. • Use them as a topping for Mediterranean Pizza. • Serve them with Freezer Friendly Mashed Potatoes and steamed vegetables or a leafy green salad. Make Loaded Burger Bowls and use them in place of the minced (ground) beef.
What meat can I use?
I love a combination of minced (ground) pork and beef, which was introduced to me in a cooking class in Italy. It creates an amazing texture and flavour, but you can absolutely use any minced meat in this recipe. Regular minced beef (must be 20% fat, not lean, otherwise the meatballs will dry out), pork or chicken all work well.
Watch how to make Pasta with Baked Meatballs in Garlicky Tomato sauce
Can I spice it up?
If you want an extra hit of spice, add 1 finely sliced long red chilli to the sauce at the same time as the garlic, or add 1 teaspoon of dried chilli flakes to your meatball mix! No reviews
500 g (1 lb 2 oz) regular minced (ground) beef (not lean mince, see note 1) 250 g (9 oz) minced (ground) pork (see note 1) 1 large onion, grated 1 cup (60 g) panko breadcrumbs 1 egg 1/4 cup (10 g) finely chopped fresh parsley, plus extra to serve (optional) 2 tbsp freshly grated parmesan, plus extra to serve 1 tsp salt 1/2 tsp cracked black pepper Olive oil spray, for cooking
Sauce and pasta
2 tbsp olive oil 4 garlic cloves, finely chopped 700 g (1 lb 9 oz) tomato passata 1 tsp white sugar 1 tsp salt 1/2 tsp cracked black pepper 350 g (12 1/2 oz) pasta of choice (curly fettuccine pictured)
Note 2 – Skip oven-baking the meatballs and add the uncooked meatballs directly into the cooked sauce. Spoon the sauce over the top of the meatballs and simmer over medium–low heat for 20–30 minutes or until the meatballs are cooked through. The meatballs will steam and become amazingly tender. Although the flavour is more intense when oven-baked first, the meatballs are equally delicious using this method.
Make ahead:
Assemble the meatballs as per the recipe. Refrigerate the uncooked meatballs for up to 3 days or freeze for up to 3 months. Store in an airtight container or reusable sandwich bag. Use baking paper between the layers of meatballs to stop them from sticking together. Thaw completely overnight in the fridge and cook as per the recipe.
Leftovers:
Refrigerate the cooked meatballs for up to 3 days or freeze for up to 3 months. For best results, freeze the meatballs and sauce separately from the pasta and reheat them separately. Thaw completely in the fridge overnight prior to reheating.
