Serve with spaghetti and grated parmesan.


  • for the meatballs:
  • 1 onion (finely chopped)
  • 1 garlic clove (minced)
  • 225 g lean minced pork
  • 225 g lean minced beef
  • 50g fresh breadcrumbs
  • 100ml milk
  • 1.5 tsp oregano
  • 1 tsp salt
  • 0.5 tsp ground black pepper
  • 1 egg (beaten)
  • for the spicy sauce:
  • 0.5 tsp dried chilli flakes (or to taste)
  • 1 onion (finely chopped)
  • 1 tblsp olive oil, extra virgin
  • 200 ml vegetable stock
  • 400 g canned chopped tomatoes
  • 30 g sundried tomatoes (chopped)
  • 2 tblsp tomato purée
  • salt and pepper to taste
  • olive oil, extra virgin
  • grated parmesan, to serve


  • For the Sauce:
  • Heat the oil in a large saucepan, add the onion and thyme and cook on a low heat until the onion has softened.
  • Add the dried chilli, stock, tomatoes, tomato purée, sundried tomatoes, salt and pepper.
  • Bring to the boil and allow to simmer for 7 minutes.
  • For the Meatballs:
  • Mix the onion and garlic with the pork and beef.
  • Soak the breadcrumbs in the milk.
  • Place the breadcrumbs, oregano, salt and pepper to the meat mixture and mix.
  • Add in the egg, and mix thoroughly.
  • Roll the mixture into small balls.
  • Heat the oil in a frying pan, over a medium heat and add the meatballs. Fry for approximately 7 minutes, until they are browned, turning them occasionally, then turn down the heat.
  • To Finish:
  • Add the cooked sauce to the pan and simmer for 7-8 minutes.
  • Serve with spaghetti and grated parmesan.

More by Catherine Fulvio:

Find recipes by keyword:

family dinners italian mains kids' meals catherine's roman holiday