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In a large mixing bowl, crack the 3 eggs. Season the eggs with salt and pepper to taste.

Add the 500g ground beef, 100g Parmigiano cheese, 200g breadcrumbs, and diced fresh parsley to the bowl with the eggs.

Pour in a drop (approximately 1 tablespoon) of milk to the mixture. This helps achieve a softer texture for the meatballs.

Using your hands, thoroughly mix all the ingredients together until they are well combined and a uniform 'dough' is formed. Be careful not to overmix.

Shape the mixture into meatballs of your desired size. Place them on a plate or baking sheet as you form them.

In a large pan or Dutch oven, pour 2 tablespoons of olive oil and heat it over medium heat.

Add the chopped shallots to the pan and sauté until softened and translucent, about 3-4 minutes.

Add the S. Marzano tomatoes to the pan. If using whole tomatoes, break them up with a spoon. Season the tomato sauce with a little bit of salt and add the fresh basil leaves.

Carefully place the raw, shaped meatballs directly into the simmering tomato sauce. There is no need to fry them beforehand.

Cover the pan and let the meatballs cook in the sauce. After 5 minutes, gently turn the meatballs around to ensure even cooking.

Cover the pan again and continue to cook the meatballs in the sauce for approximately 20 more minutes, or until they are cooked through and tender.

Once the meatballs are cooked, remove the pan from the heat. Serve the meatballs with the tomato sauce in bowls.

Garnish with grated Parmesan cheese and fresh basil before serving.


In a large mixing bowl, crack the 3 eggs. Season the eggs with salt and pepper to taste.

Add the 500g ground beef, 100g Parmigiano cheese, 200g breadcrumbs, and diced fresh parsley to the bowl with the eggs.

Pour in a drop (approximately 1 tablespoon) of milk to the mixture. This helps achieve a softer texture for the meatballs.

Using your hands, thoroughly mix all the ingredients together until they are well combined and a uniform 'dough' is formed. Be careful not to overmix.

Shape the mixture into meatballs of your desired size. Place them on a plate or baking sheet as you form them.

In a large pan or Dutch oven, pour 2 tablespoons of olive oil and heat it over medium heat.

Add the chopped shallots to the pan and sauté until softened and translucent, about 3-4 minutes.

Add the S. Marzano tomatoes to the pan. If using whole tomatoes, break them up with a spoon. Season the tomato sauce with a little bit of salt and add the fresh basil leaves.

Carefully place the raw, shaped meatballs directly into the simmering tomato sauce. There is no need to fry them beforehand.

Cover the pan and let the meatballs cook in the sauce. After 5 minutes, gently turn the meatballs around to ensure even cooking.

Cover the pan again and continue to cook the meatballs in the sauce for approximately 20 more minutes, or until they are cooked through and tender.

Once the meatballs are cooked, remove the pan from the heat. Serve the meatballs with the tomato sauce in bowls.

Garnish with grated Parmesan cheese and fresh basil before serving.
