Rich Tomato Italian Meatballs with Linguine

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recipe by Donal Skehan http://donalskehan.com/

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    817
based on 8 ratings

If I was to name one recipe that is ideal food therapy, it would be this rich tomato & Italian meatballs pasta. There is something extremely relaxing about rolling the meat into little balls and plopping them into a boiling, rich, tomato sauce. I rely solely on the heat of the sauce to cook and infuse the balls with flavour and I love to serve the dish on a big platter with serving spoons, so that people can dig in at the table. Watch this dish being made on the Donal Skehan YouTube channel below!

Inspired by: https://www.youtube.com/watch?time_continue=2&v=tTNPht4VYFk

recipe updated Feb 17, 2022

Ingredients

  • Ground pork icon
    Ground pork
    250 g
  • Ground beef icon
    Ground beef
    250 g
  • Breadcrumbs icon
    Breadcrumbs
    100 g
  • Garlic clove icon
    Garlic clove
    2
  • Dijon mustard icon
    Dijon mustard
    2 teaspoons
  • Ketchup icon
    Ketchup
    2 teaspoons
  • Dried oregano icon
    Dried oregano
    2 teaspoons
  • Sea salt icon
    Sea salt
    1 pinch
  • Black pepper icon
    Black pepper
    1 pinch
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Onion icon
    Onion
    1
  • Garlic clove icon
    Garlic clove
    1
  • Canned tomatoes icon
    Canned tomatoes
    800 g
  • Hot pepper sauce icon
    Hot pepper sauce
    1 teaspoon
  • Red wine icon
    Red wine
    150 g
  • Linguine icon
    Linguine
    300 g

Tools

  • kCook icon Stove
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large mixing bowl
  • kCook icon Stockpot - 5 liter
  • kCook icon Large saucepan

Step preview

  1. Add ground pork, ground beef, breadcrumbs, garlic clove, dijon mustard, ketchup, dried oregano, sea salt and black pepper to a clean large mixing bowl
  2. Mix thoroughly until combined
  3. Roll into balls
  4. Transfer meatballs to the baking sheet
  5. Chill in fridge until firm and continue
  6. Add olive oil and onion to a clean large saucepan
  7. Fry - approx 3 min
  8. Add garlic clove to the sauce
  9. Fry - approx 1 min
  10. Add canned tomatoes, hot pepper sauce, dried oregano and red wine to the sauce
  11. Heat until boiling
  12. Simmer for 15 min and continue
  13. Season
  14. Add meatballs to the sauce and simmer until tender - 15 min
  15. In the separate pot, cook pasta until aldente ~ 8min
  16. Strain
  17. Serve with a generous portion of meatballs and sauce. Garnish with parmesan
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