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Giant Meatballs With Tomato, Chili, And Anchovy Sauce Recipe


  • 500 g pork mince
  • 500 g veal mince
  • 2 tbs. Ricotta
  • 1 eggs
  • ¼ cup finely grated parmesan cheese
  • 2 handfuls of fresh bread crumbs
  • 2 sprigs of thyme
  • 2 cloves garlic cloves crushed
  • 1 tsp tomato paste
  • 6 cubes firm mozzarella 3cm x 3cm
  • tomato sauce:
  • 2 tbs. Olive oil
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 3 anchovy fillets
  • 1 chilli finely chopped
  • 1 bay leaf
  • 1 can crushed tomatoes
  • ½ cup white wine
  • 2 x 700 ml tomato passata tomato puree
  • 6 basil leaves torn
  • freshly ground salt and pepper


  • to make the sauce: heat the oil in a large heavy based saucepan (that can go in the oven).
  • On medium low heat, fry the onion, garlic, anchovies and chilli until soft. Add the white wine and cook off for 5 minutes. Now add the crushed tomatoes, the passata and bay leaves. Season with salt and pepper. Bring to the boil and then turn down to a low heat simmer for 30 minutes. Now add the basil.
  • Preheat the oven to 200?C.
  • For the meatballs:
  • mix the veal and pork mince with ricotta, egg, parmesan, bread crumbs, parsley, thyme, tomato paste and the garlic. Season with salt and pepper. Combine well with your hands.
  • Form the mixture into large balls (size of a tennis ball). Pierce the meatball with the mozzarella and ensure you seal well with the meat. Place meatballs on to a tray and bake in the oven and cook for 15 to 20 minutes.
  • Once cooked, add the meatballs to the sauce, and place back into the oven and cook for another 35 minutes at 180?C.
  • Serve with a little freshly grated parmesan.