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Italian Meatballs in Tomato Sauce

Soak soft bread in grated onion, then mix with halal beef, lamb, egg, herbs, garlic, and suitable cheese.
Shape into small meatballs, brown briefly, and simmer in seasoned tomato passata.
Cook until the centers reach 160°F (71°C), then serve over pasta.
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Prep Time 20 minutes
Course Dinner / Main Course
Cuisine Italian-inspired

Ingredients
  

Meatballs

  • 1 lightly packed cup diced white sandwich bread crusts removed
  • 1 small brown white, or yellow onion
  • 14 ounces 400 g halal-certified ground beef
  • 3 ounces 100 g halal-certified ground lamb
  • 1 egg
  • ¼ cup finely chopped fresh parsley
  • 2 garlic cloves minced
  • ¼ cup freshly grated halal-suitable Parmesan-style cheese made with microbial or halal-certified rennet
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • Cooking Meatballs & Sauce
  • 2½ tablespoons olive oil divided
  • 2 garlic cloves minced
  • ¾ cup finely chopped brown white, or yellow onion
  • 24 ounces 700 g tomato passata
  • ½ cup water
  • ½ teaspoon red pepper flakes optional
  • 3 teaspoons dried Italian herb mix
  • 1 teaspoon kosher salt or to taste
  • Black pepper to taste

To Serve

  • Pasta of choice
  • Halal-suitable Parmesan-style cheese freshly grated
  • Finely chopped fresh parsley optional

Instructions
 

  • Step 1: Grate the onion
  • Grate the small onion into a large mixing bowl using the coarse side of a box grater. You should have approximately ½ cup grated onion and juices.
  • Step 2: Soak the bread
  • Add the diced bread to the grated onion. Stir until the bread absorbs the juices and begins to break down.
  • Set aside for about 5 minutes while you prepare the remaining ingredients.
  • Step 3: Mix the meatballs
  • Add the ground beef, ground lamb, egg, parsley, minced garlic, grated Parmesan-style cheese, salt, and black pepper to the soaked bread.
  • Mix gently but thoroughly with clean hands until the ingredients are evenly combined. Avoid squeezing or kneading the mixture more than necessary.
  • Step 4: Shape the meatballs
  • Scoop out heaped tablespoons of the mixture and roll them lightly into balls. Set them on a plate or tray as you work.
  • Step 5: Brown the meatballs
  • Heat 1½ tablespoons olive oil in a large nonstick skillet over medium-high heat.
  • Add the meatballs in a single layer, working in batches if needed. Brown them on all sides for approximately 3–4 minutes. They should develop color but will not be cooked through yet.
  • Transfer the browned meatballs carefully to a plate.
  • Step 6: Start the sauce
  • Add the remaining 1 tablespoon olive oil to the skillet. Add the chopped onion and minced garlic.
  • Cook for 2–3 minutes, stirring, until the onion softens and becomes translucent.
  • Step 7: Add the tomatoes and seasonings
  • Pour in the tomato passata and water. Stir in the red pepper flakes, if using, dried Italian herbs, kosher salt, and black pepper.
  • Bring the sauce to a simmer, then reduce the heat to medium-low so it bubbles gently.
  • Step 8: Finish cooking the meatballs
  • Return the browned meatballs to the skillet, along with any juices collected on the plate.
  • Spoon sauce over the meatballs and simmer for approximately 8–10 minutes, turning them occasionally. Cooking time may vary with meatball size.
  • Check the center of the largest meatball with a food thermometer. The Italian Meatballs are ready when the filling reaches at least 160°F (71°C).
  • Step 9: Cook the pasta
  • While the meatballs simmer, cook your chosen pasta according to its package directions. Drain when ready.
  • Step 10: Serve
  • Taste the sauce and adjust the salt and black pepper if needed.
  • Serve the meatballs and tomato sauce over the pasta. Finish with extra halal-suitable Parmesan-style cheese and chopped parsley, if desired.

Notes

Bread choice: Soft white sandwich bread works well because it breaks down easily in the grated onion. Use the same lightly packed volume if substituting another soft bread.
Ground lamb flavor: Lamb adds richness to the beef mixture. If you prefer a milder flavor, the original ingredient quantities can be maintained with additional halal-certified beef in place of lamb, although the result will taste slightly different.
Tomato passata: Passata is smooth, strained tomato purée. It creates a sauce that coats the meatballs without large tomato pieces.