Italian Meatballs in Tomato Sauce with Potato Batons

    Italian Meatballs in Tomato Sauce is one of my favorite Italian dishes. The gorgeous meatballs can be enjoyed with any kind of pasta, served with parmesan cheese and finely chopped flat leaf parsley, or with some slices of bread and vegetable salad, or even in hamburgers. In every single way, they always deserve the term ‘mouth-watering’ with the tender, soft texture and a beautiful, well balanced flavor: the saltiness, the sweetness of chopped onions and sugar, the tomatoes…, all ingredients combine perfectly and bring a fragnant, unique taste to the whole dish.

To add a little bit different taste to an usual dish, today I decided to make some crispy Potato Batons. The crunchiness and saltiness of these Potato Batons will balance the soft, tender texture of the meatballs and make me feel more interesting when I enjoy the two of them together. Sometimes, new elements are able to change your feeling about a normal dish, so don’t be afraid to try and taste 🙂

My beautiful Italian Meatballs in Tomato Sauce with Potato Batons are inspired by famous chef Gordon Ramsay, hope you will like them just like I did ^^


For the meatballs:

300 grams minced pork

200 grams minced beef

1 onion, peeled and very finely chopped

1 garlic clove, peeled and finely chopped

50 grams white breadcrumbs

30 grams Cheddar cheese, grated

2 tbsp chopped parsley

1 large egg, lightly beaten

Salt, pepper and olive oil

   For the tomato sauce:

2 tbsp olive oil

1 onion, peeled and very finely chopped

1 garlic clove, peeled and finely chopped

120 ml dry white wine

2 x 400 grams tins chopped tomatoes

1oo ml water

2 tsp caster sugar


To make the meatballs, mix the minced pork, minced beef, onion, garlic, breadcrumbs, cheese and chopped parsley together in a bowl until combined. Season well and add the beaten egg to bind, mixing with your hands.

Shape a small piece of the mixture into a ball and fry in an oiled pan until cooked, then taste for seasoning – if necessary, adjust the seasoning of the uncooked mixture. With damp hands, shape the mixture into about 16 meatballs, trying not to press them too tightly. Place on a large plate, cover with clingfilm and chill for at least 30 minutes.

To make the tomato sauce, heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden.

Increase the heat slightly and pour in the wine. Let it bubble until reduced by half, then stir in the tomatoes, water and sugar. Season with salt and pepper. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat.

To cook the meatballs, heat the olive oil in a large, wide pan. Add the chilled meatballs and fry for 5 minutes, turning frequently, until browned all over.

Pour the tomato sauce over them and simmer for a further 10-15 minutes until the meatballs are cooked through.

Divide the meatballs and tomato sauce between warm bowls and sprinkle with chopped parsley to serve.


     Good luck and see you in the next post ^^
Love, Trang Quynh

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