Classic Neapolitan Meatballs
Fusilli Pasta

A traditional Mediterranean-style pasta dish featuring crispy pan-fried beef and pork meatballs simmered in a rich tomato sauce with fresh basil and parmesan.

Ingredients

• 400 g minced ground beef and pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/2 onion
• 2 tbsp fresh parsley
• 2 tbsp parmesan cheese
• 1/4 cup dry white wine
• 2 cups pasta sauce
• 250 g fusilli pasta
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• to taste fresh basil leaves

Instructions

1. 1Add Aromatics to Meat

   

   Take a glass bowl filled with raw minced ground beef and pork, then add finely minced onions and freshly chopped parsley.

   Tip: Ensure the onions are minced very finely so they blend smoothly into the meat mixture without altering its texture.
2. 2Add Milk and Breadcrumbs

   

   Pour the prepared mixture of milk and soaked breadcrumbs from a white bowl into the glass bowl containing the ground meat, onions, and parsley.

   Tip: Soaking breadcrumbs in milk helps keep the meatballs moist and tender during the cooking process.
3. 3Add Egg and Seasonings

   

   Crack a raw egg into the bowl along with olive oil, salt, black pepper, and other seasonings directly over the meat, herbs, and breadcrumb mixture.

   Tip: The egg acts as a binder to hold the meatballs together securely while frying.
4. 4Form and Place Meatballs

   

   Wearing food-safe gloves, take portions of the thoroughly mixed meat and roll them into uniform meatballs, then place them into a heated pan with oil.

   Tip: Keep your hands slightly damp or oiled when rolling the meatballs to prevent the meat mixture from sticking.
5. 5Pan-Fry the Meatballs

   

   Carefully flip the meatballs in the pan using tongs once the bottom side turns golden brown, ensuring an evenly crisp exterior on all sides.

   Tip: Fry over medium heat to ensure the exterior becomes golden and crisp without burning before the inside cooks.
6. 6Sauté Diced Onions

   

   Using the same pan without washing it, add diced onions and sauté them with a wooden spoon until fragrant and translucent.

   Tip: Leaving the residual fond from the meatballs in the pan adds extra depth of flavor to the sautéed onions.
7. 7Pour in the tomato sauce

   

   Pour the thick, bright red tomato sauce directly into the pan over the sautéed onions. Allow it to blend with the aromatics and start simmering as the base for the meatball sauce.

   Tip: Pour smoothly to ensure even distribution over the onions.
8. 8Add meatballs to the sauce

   

   Using a pair of kitchen tongs, carefully place the previously browned meatballs back into the simmering red tomato sauce. Arrange them so they are well distributed and can absorb the flavors.

   Tip: Handle gently with tongs to prevent breaking the crust on the meatballs.
9. 9Garnish with basil and parmesan

   

   Sprinkle freshly torn basil leaves and a generous amount of grated parmesan cheese evenly over the simmering meatballs and tomato sauce. This infuses the dish with classic Mediterranean aromatics and rich flavor.

   Tip: Tear basil leaves by hand rather than cutting them to preserve their vibrant aroma.
10. 10Toss with cooked pasta

    

    Add the freshly cooked fusilli pasta directly into the pan with the meatballs and sauce. Toss everything together vigorously until the pasta is completely coated and enveloped in the rich tomato sauce.

    Tip: Reserve a small splash of pasta water to adjust the sauce consistency if it becomes too thick during tossing.

Storage & Reheating

Burn It Off

Frequently Asked Questions