Meatballs in Homemade Tomato Sauce

• 500g mixed ground meat (pork and beef)
• 2 slices stale white bread, soaked in 3 tbsp milk
• 1 egg
• 2 cloves garlic, finely minced
• 1 handful flat-leaf parsley, chopped
• salt and pepper to taste
• flour for dusting
• 400g ripe tomatoes or crushed tomatoes
• 1/2 onion, finely chopped
• 1 tsp sugar
• 4 tbsp olive oil

👨‍🍳 Step-by-step instructions

1. 1

   1

2. 2

   2

3. 3

   3

4. 4

   4

5. 5

   5

💡 Chef's tip

The secret to tender meatballs is not overworking the mixture and adding well-squeezed bread soaked in milk for sponginess. Mix gently until just combined.

📝 Our take

Meatballs in tomato sauce are childhood Sunday food, and when done right, they're hard to beat. The key is in the mix: bread soaked in milk for tenderness, and not overworking the meat so they don't turn rubbery. The tomato sauce needs to reduce enough to cling to the meatball — not pool beneath it.

🍷 Wine & food pairing

A medium-bodied red wine like Rioja Crianza or Tempranillo. Or simply with bread to mop up the sauce — arguably the best part of the dish.

Suggested wine: Tempranillo joven o Garnacha rosado