Spiced Tomato & Basil Baked Meatballs

Meatballs in a rustic and tasty Italian tomato and basil sauce topped with Mozzarella and pine nuts.

Cooking Time

40 mins




In a frying pan add the olive oil, shallots, garlic, basil leaves, sea salt and black pepper and cook on a medium heat for 5 mins until the shallots are translucent.

Deglaze the pan by adding the red wine followed by the vermouth then add the tomato puree, chopped tomatoes, allspice, cinnamon and oregano and mix together well.

Add the meatballs and mix them in with the sauce then scatter with a few handfuls of grated mozzarella cheese then bake in the oven for 30 mins at 190°C.

Scatter with a few pint nuts and some more fresh basil leaves then serve immediately.


24 meatballs

4 cloves garlic, finely chopped

1 echalion shallot, finely chopped

30g basil leaves, roughly chopped, plus more for serving

2 tsp sea salt flakes

1 tsp cracked black pepper

150ml red wine

50ml Vermouth Rosso

1 can Napolina Chopped Tomatoes

200ml Napolina Passata

1 tbsp Napolina Tomato Puree

½ tsp allspice

½ tsp cinnamon

1 tbsp oregano

Handful Grated Mozzarella

Pine nuts (for serving)

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