Canadian Pizza Magazine

Features In the Kitchen Recipes
Recipe: Meatballs and Spicy Tomato Sauce

Photo courtesy Rocco Agostino, Libretto Group

This is my take on the recipe my mother used to make when I was growing up. Easy to make, slightly spicy, and with a smokey sweetness from the roasted red peppers – giving it a familiar characteristic on a dish that I have enjoyed many times over.

Adding pasta to these tasty meatballs is an option, but enjoying them on their own and using a crostino (grilled bread) to wipe up the sauce on the plate is a great way to enjoy this recipe.

Yield: Serves 4-6 people.



  • 1½ kg ground beef/ ground pork/ ground pork belly
  • ¾ cups breadcrumbs
  • 1 egg
  • ½ cup parsley chopped
  • ¼ cup chives, chopped
  • ¼ cup oregano, chopped
  • ½ cup roasted red peppers, puréed
  • ½ cup parmigiano cheese, finely grated
  • ½ tbsp salt
  • ½ tbsp black pepper


  • Mix all ingredients together in a large bowl making sure everything is mixed together.
  • Use standard ice cream scoop to portion the meatballs.
  • Roll the meat in the hand to give it a tight circular shape and place on a large sheet pan lined with parchment paper.
  • Bake in the oven at 375 C for 15 minutes.
  • Remove from oven and set aside.

Enjoying these tasty meatballs on their own and using a crostino (grilled bread) to wipe up the sauce on the plate is a great way to enjoy this recipe.

Tomato sauce for spicy meatballs


  • ½ cup olive oil
  • ½ large onion, finely diced
  • 1 tbsp garlic (2 cloves), finely chopped
  • 1 litre canned San Marzano tomato, puréed
  • ¼ basil, chopped
  • ¼ cup bomba (Italian spicy condiment found at most grocery stores)
  • ½ tbsp salt
  • 6 slices of crostini from a baguette, index finger thick
  • 2 tbsp olive oil
  • ½ cup parmigiano cheese, coarsely grated


  • Add ¼ cup of olive oil to a large enough pot that the meatballs will fit.
  • Sauté the onions over medium heat till translucent.
  • Add chopped garlic and sauté for another minute
  • Add the tomato sauce and bring to a simmer – for 5 minutes.
  • Add the chopped basil, bomba, salt and simmer for another 5 minutes.
  • Add meatballs and drippings left in the tray and simmer for another 30 to 45 minutes.
  • While meatballs simmer, lightly brush crostini with olive oil and bake in a 375 C oven until light golden in colour. Remove from oven and set aside.
  • In a bowl, place 3 meatballs and pour a spoon of sauce over top of each meatball.
  • Sprinkle 1 tbsp of the grated parmigiano cheese over top, and add a crostino to each of the plates.