How Traditional Italian Meatballs in Tomato Sauce are Made | Claudia Romeo

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: store-brand canned tomatoes

Fresh tomatoes can be healthier when in season, while store-brand options save money.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits, while canola oil is often less expensive.

Federica prepares a 10 kilo mixture for meatballs.

She uses 8 eggs and adds a pinch of salt.

Parmesan cheese is added to the mixture.

Next, she adds beef, emphasizing the importance of the cut of meat.

While the meat mixture is being prepared, she starts making the tomato sauce.

Federica pours in extra virgin olive oil and adds a pinch of salt to caramelize the onions.

She adds basil and red wine to the sauce, followed by San Marzano tomato pulp.

The sauce is pureed by hand to achieve a rustic texture.

The meatballs are rolled after the mixture is ready.

Before cooking in the sauce, the meatballs are fried for a few minutes.

Cooking Techniques

Equipment Needed

Spice Level:

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