Italian Meatball Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Italian Meatballs & Tomato Spaghetti
Ingredients
- 660g (1 pack) Italian Meatballs
- 320g spaghetti
- 500g passata
- 1 onion, diced
- 2 garlic cloves, chopped
- 1 tbsp olive oil
- 2 tbsp chopped basil
- 30g grated Parmesan
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Start the sauce alongside the meat in a separate pan. Boil the pasta when the sauce is nearly ready, so it can go straight into the finished sauce.
- Put thawed meatballs on a lined tray with space around each. Bake at 180°C fan / 200°C conventional for approximately 20–30 minutes, turning once, until the centre of several of the largest meatballs reaches at least 72°C. Use a clean utensil to transfer them into the finished sauce.
- Soften onion in oil for 7 minutes. Add garlic for 1 minute, then passata and 100ml water. Simmer gently for 15 minutes.
- Boil spaghetti for the packet time, reserving 150ml pasta water. Add fully cooked meatballs to the sauce.
- Toss drained pasta with sauce, loosening with a little pasta water. Divide the meatballs among four bowls and finish with basil and Parmesan.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Italian Pork and Beef Meatballs.
Recipe 2 · By Chef Luca
Italian Meatball & Mozzarella Subs
Ingredients
- 660g (1 pack) Italian Meatballs
- 4 large rolls
- 500g passata
- 1 onion, diced
- 2 garlic cloves, chopped
- 1 tbsp olive oil
- 100g mozzarella, grated
- 2 tbsp chopped basil
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Put thawed meatballs on a lined tray with space around each. Bake at 180°C fan / 200°C conventional for approximately 20–30 minutes, turning once, until the centre of several of the largest meatballs reaches at least 72°C. Use a clean utensil to transfer them into the finished sauce.
- Soften onion in oil for 7 minutes. Add garlic for 1 minute, then passata and 100ml water. Simmer gently for 15 minutes.
- Add the fully cooked meatballs to the sauce and warm together for 2 minutes.
- Split and toast the rolls. Divide meatballs and a little sauce between them, sprinkle with mozzarella and grill briefly until melted. Watch the bread closely. Finish with basil.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Italian Pork and Beef Meatballs.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.