Italian meatballs recipe



Italian Food and Flavours

Italian meatballs recipe

“Heh, come over here, kid, learn something. You never know, you might have to cook for 20 guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn’t stick. You get it to a boil; you shove in all your sausage and your meatballs; heh…? And a little bit o’ wine. An’ a little bit o’ sugar, and that’s my trick.”

It may not be exactly Clemenza’s Italian meatball recipe but the next time you have to “take to the mattresses” it might be you that has to cook for 20 guys so it is worth knowing how to make something like the great man’s. They take a bit of time to make but once you get into the swing you wont notice, the trick to the perfect meatball manufacture is to just keep humming .. do do do do do do do doooo, do do do do do do do do doooo …

You may have spotted that we on Italian Food and Flavours like our films. I think perhaps we should create a blog just on food and drink from films. What do you think?

Italian meatballs
Serves 6
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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
  1. 500g minced pork and beef
  2. 1/2 egg
  3. 2 tbls grated parmesan
  4. 1 clove garlic finely chopped
  5. 1 tbls fresh oregano finely chopped
  6. 3 tbls dry breadcrumbs
  7. salt and black pepper
  8. for the tomato sauce
  9. 1 onion
  10. 2 cloves garlic
  11. 1 tsp dried oregano
  12. 1 tbls butter
  13. 1 tbls olive oil
  14. 700g passata
  15. salt and pepper
  16. 100 ml full fat milk
  17. oh and dont forget "a little sugar"
For the meatballs
  1. put everything in a large bowl and get in there and squidge, when mixed up roll a small amount - about the size of meatball - between the palms of your hands.
  2. Place the meatballs on baking trays and put in the fridge
For the tomato sauce
  1. whizz the onion, garlic and oregano in a food processor. Heat the butter and oil in a deep, wide pan, cook the onion mix over low heat until the oil seperates, 10 mins or so. pour in passata and cup of water. pinch in your sugar and salt and pepper, and cook for about 10 minutes more. add the milk, and using a spoon add the meatballs. leave the pan, if you stir too soon the meatballs will break up, once the egg has done its stuff you can stir gently.
  2. Cook for about 20 minutes, partially covered.
  1. In Italy the butcher will always mince the meat while you watch so you know what you are getting. Try this yourself, it does make a difference.
  2. Serve with tagliatelle.
Adapted from Clemenza
Adapted from Clemenza
Cooking Holidays Italy