Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Spicy Meatballs with Tomato Sauce

Servings: 4 to 6

These meatballs are just as delicious in a sub or sliced over pizza as they are atop a pile of spaghetti.


  • 1 cup fresh breadcrumbs
  • 1/3 cup milk
  • 2 Tbs. olive oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 container (750 g) Pomi finely chopped tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 lb. ground beef (preferably 85% lean)
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 cup finely chopped fresh parsley


  • Combine the breadcrumbs and milk in a mixing bowl and let sit for 5 minutes.
  • Heat the oil in a heavy 12-inch skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the tomatoes and their juices, 1 cup water, and 1/2 tsp. salt and 1/4 tsp. pepper. Increase the heat to high and bring to a boil. Lower the heat to a steady simmer and cook for 15 minutes.
  • While the sauce simmers, prepare the meatballs: Mash the breadcrumbs and milk with a fork to a smooth paste. Add the beef, pepper flakes, half of the parsley, 1-1/2 tsp. salt, several grinds of pepper to the breadcrumbs. Mix with your hands until thoroughly combined. Wet your hands to keep the mixture from sticking to them and roll into 1-1/2-inch balls; you should have about 30.
  • Arrange the meatballs in the sauce, cover, and cook for 10 minutes. Remove the lid and continue to simmer for another 5 minutes to thicken the sauce. Stir in the remaining parsley and season the sauce with salt and pepper to taste.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.