Calabrian Meatballs in Tomato Sauce
Published Apr 25, 2021
This post contains affiliate links. Please see our disclosure policy.
Calabria, “the toe of Italy’s boot,” is a picturesque region in southern Italy, which is famous for its spicy and robust cuisine, emphasizing powerful ingredients like garlic, tomatoes, and red-hot chili peppers. Calabrian cooking strikes a beautiful balance between fresh and preserved ingredients, and between meat-based dishes, vegetables, and fish, all flavored with fragrant herbs. These Calabrian Meatballs in Tomato Sauce are the epitome of what this region is known for.
Calabrian Meatballs in Tomato Sauce
Ingredients
For the tomato sauce:
- 2 tablespoons (30 mL) olive oil
- 1 large red onion, , finely sliced
- 2 cloves garlic, , minced
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
- ¼ teaspoon (0.6 g) sweet paprika
- ¼ teaspoon (0.6 g) smoked paprika
- ¼ teaspoon (0.7 g) chili powder
- 1 teaspoon (0.7 g) dried basil
- 2 cups (480 g) canned tomatoes, peeled and chopped
For the meatballs:
- 20 ounces (570 g) ground pork
- ½ cup (45 g) gluten-free bread crumbs
- ½ cup (70 g) grated Pecorino Romano cheese
- ½ cup (50 g) grated Parmesan cheese
- 1 large egg
- ¼ teaspoon (0.6 g) freshly ground black pepper
- 1 tablespoon (15 mL) olive oil
- 2 tablespoons (30 mL) canola oil, for frying
For garnish:
- 4 tablespoons (15 g) flat-leaf parsley, roughly chopped
Instructions
- For the tomato sauce, heat the olive oil in a large skillet over low heat. Add sliced onion and sauté for 5 minutes. Add the garlic. Season with salt, pepper, sweet and smoked paprika, chili powder, and dried basil. Stir and sauté for another 2-3 minutes. Add the canned tomatoes and cook until the juices thicken, about 30 minutes, stirring every 5 minutes.
- Meanwhile, place the meat, bread crumbs, cheeses, egg, black pepper, and olive oil in a large, deep bowl and mix thoroughly with a wooden spoon. Roll the mixture into 16 round balls, cover, and refrigerate for at least 30 minutes to firm up.
- Once the meatballs are solid, remove them from the refrigerator. Heat 2 tablespoons of canola oil in a large skillet over medium heat. Cook the meatballs for 2-3 minutes on each side, until evenly browned all over. Remove from the heat.
- Transfer the meatballs to the skillet with tomato sauce, cover, and let cook for 3-4 minutes.
- Top with lots of parsley. Serve alone or with gluten-free pasta or mashed potatoes.
Nutrition
Calories: 742kcalCarbohydrates: 22gProtein: 38gFat: 56gSaturated Fat: 18gTrans Fat: 1gCholesterol: 167mgSodium: 747mgPotassium: 889mgFiber: 4gSugar: 7gVitamin A: 991IUVitamin C: 20mgCalcium: 361mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
