Homemade Meatballs and Tomato Sauce

Cook it with:
Makes: 8 - 10 servings
Preparation time: 20 minutes
Cook time: 2 hours and 20 minutes


  • 225 g (1/2 lb) ground Veal
  • 225 g (1/2 lb) lean ground Beef
  • 1 cup Italian seasoned breadcrumbs
  • 2 eggs
  • Salt and pepper
  • 1 cup Parmigiana Cheese
  • 1 ½ cups Filippo Berio Olive Oil
  • 4 – 796 ml (28 oz) cans crushed tomatoes
  • 1 – 156 ml (5.5 oz) can tomato paste
  • 4 cloves minced garlic
  • 1 large onion
  • ½ cup dry basil
  • 1 cup red wine


Take meat, breadcrumbs, eggs and cheese and mix together with your hands in a large bowl. Heat ½ cup of Filippo Berio Olive Oil in a large frying pan over medium heat.

Add garlic and onion, sauté until translucent, about 3 min, transfer to a large pot.

Add tomatoes, tomato paste, wine and basil in the pot, stir and bring to a boil on high heat, then simmer at low heat.

Roll meat into balls, about golf ball size. Clean frying pan and heat 1 cup of Filippo Berio Olive Oil over medium heat.

Brown the meatballs for 1 minute on each side and then transfer to the pot. Cook on medium heat for 2 hours.


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