Sicilian meatballs in tomato sauce, grandma’s recipe for meatballs in a sauce made with concentrated tomato paste, so tasty in that way only grandmothers know how to make and also great for dressing pasta. My children go crazy for meatballs, whether they are lemon-leaf meatballs or beer meatballs or even chicken-and-lemon meatballs, they are always super happy, but if there is one recipe that really makes them lose their minds it is grandma’s extra tender meatballs in sauce. They go crazy for the meatballs their grandmother makes and wouldn’t trade them for any other recipe, except maybe for those from the Catania-style sauce. Indeed, the meatballs in sauce my mother-in-law prepares are really good: it’s a very traditional recipe where the meatballs are made carefully, rich and flavorful, fried strictly in olive oil like in the old days and then cooked in concentrated tomato paste and passata. She, however, has a secret ingredient that’s hard to replicate: years and years of experience in making meatballs in sauce… Maybe one day, if God wills, I’ll reach her excellent level of meatball preparation and then my grandchildren will also say that grandma’s meatballs in sauce are the best in the world. For now, though, I have to be content with my children’s critiques: they say ‘Yes, your meatballs are good, but they’re not like grandma’s!’ I almost forgot, did you know you can use the meatball sauce to dress pasta and that it’s truly delicious?

Let’s go to the kitchen—you’ll see that these Sicilian meatballs in sauce will make your kids fall in love too. But before we roll up our sleeves, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Budget-friendly
Rest time: 10 Minutes
Preparation time: 20 Minutes
Portions: 5
Cooking methods: Slow simmer
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 lb 12 oz lb ground veal (veal mince)
6 eggs (medium)
2/3 cup breadcrumbs
2.1 oz grated Parmesan cheese (you can also add some aged pecorino)
2 onions (medium)
as needed extra virgin olive oil
5.3 oz tomato paste (concentrated tomato)
3 cups tomato purée (passata)
to taste salt
1 cup water (about 8 fl oz)

Tools

Pan
Bowl

Steps

Choose ground veal that is not too lean, gather it in a bowl and add the eggs — I know they seem like many, but my mother-in-law sometimes uses even more :- ) — the breadcrumbs and the grated cheese. If you like, you can replace part of the cheese with aged pecorino. Mix to obtain a homogeneous mixture and let it rest for 10 minutes so the breadcrumbs absorb excess moisture and the mixture becomes firmer.
While the meat rests, peel, rinse and chop the onions, then form the meatballs which should be slightly larger than a walnut.
Fry the meatballs in olive oil until they are golden with a nice firm crust.
Collect the meatballs and place them on paper towels, clean the pot and, in the same pot, add the onions, a good drizzle of oil and let them soften.
Add the tomato paste, the passata, one teaspoon of sugar, salt to taste and one cup of water. Cook for 10 minutes over medium heat and use a lid to avoid excessive splattering.
Add the meatballs and cook for 45 minutes over the lowest heat, stirring occasionally and very carefully.
When the sauce has reduced, the meatballs are ready to be enjoyed. If you really want to go all out, you can also use the same sauce to dress pasta and make an epic ‘scarpetta’ (sopping up the sauce with bread)!
Meatballs in sauce can be prepared in advance: let them cool, store them in an airtight container in the fridge and reheat when needed. They keep in the fridge for up to 3 days and can be frozen and thawed in the fridge.