Meatballs and macaroni in puttanesca sauce

Meatballs and macaroni in puttanesca sauce

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  • 0:40 Prep
  • 0:55 Cook
  • 12 Servings
  • Advanced

Puttanesca is a sauce of capers, olives, tomatoes and anchovies. Add meatballs to the dish and you have an easy, quick, cheap and delicious dinner the whole family will love!

Featured in
Winter recipes, Pasta recipes


  • 250ml (1 cup) milk
  • 1/2 loaf (about 300g) sourdough bread, crusts removed, torn into small pieces
  • 2 small carrots, halved
  • 3 onions, halved
  • 6 cloves garlic, halved
  • 60ml (1/4 cup) olive oil, plus extra, to shallow-fry
  • 750g veal mince
  • 750g pork mince
  • 3 eggs, lightly beaten
  • 1/2 bunch mint, leaves picked, finely chopped
  • 1 teaspoon dried oregano
  • 80g (1 cup) parmesan, finely grated, plus extra, to serve
  • 750g long macaroni (see note) or spaghetti

Puttanesca sauce

  • 60g butter
  • 2 tablespoons extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 45g can anchovy fillets, drained, finely chopped
  • 50g (1/4 cup) baby capers
  • 1 teaspoon dried chilli flakes
  • 2 x 690g bottles passata (sieved pureed tomatoes)
  • 2 x 400g cans Italian chopped tomatoes
  • 200g pitted kalamata olives, roughly chopped


  • Step 1
    To make meatballs, place milk and bread in a bowl. Using your fingers, crumble bread into milk.
  • Step 2
    Grate carrots, onions and garlic in a food processor using the coarse grater attachment. Heat oil in a frying pan over high heat. Add the vegetable mixture and cook, stirring frequently, for 10 minutes or until soft. Cool.
  • Step 3
    Place the bread mixture, vegetable mixture, veal and pork mince, eggs, mint, oregano, parmesan and 2 tablespoons salt in a large bowl. Season with pepper, then, using your hands, mix well. Using damp hands, roll slightly heaped tablespoons of mixture into balls.
  • Step 4
    Fill a large frying pan 2cm deep with oil and heat over medium heat. Cook meatballs, in 4 batches, turning, for 3 minutes or until browned but not cooked through. Remove with a slotted spoon and drain on paper towel. Transfer to a large casserole or roasting pan.
  • Step 5
    Preheat oven to 200C. To make sauce, heat butter and oil in a large saucepan over medium heat. Add garlic and anchovies, and stir for 2 minutes or until anchovies dissolve. Add the remaining ingredients and 1 teaspoon salt, stir to combine, then bring to a simmer.
  • Step 6
    Pour the sauce over the meatballs and bake for 30 minutes or until the meatballs are cooked through.
  • Step 7
    Meanwhile, cook pasta in 2 large saucepans of boiling salted water until al dente. Drain.
  • Step 8
    Divide pasta and meatballs among bowls and serve with extra parmesan.

  • Low carb


  • 3061 kj


  • 26g

    Fat Total

  • 9g

    Saturated Fat

  • 7g


  • 47g


  • 143mg


  • 756.43mg


  • 11g

    Carbs (sugar)

  • 73g

    Carbs (total)

All nutrition values are per serve


Available from delis.

Tips: to make quick work of shaping meatballs, use a small ice-cream scoop, available from specialist kitchen shops.

To speed up the browning of the meatballs, cook them in one go on the greased flat plate of a barbecue. alternatively, omit the browning in step 3 and place the meatballs in a large, greased roasting pan and bake in a 220c oven for 10 minutes or until three-quarters cooked, then continue cooking in step 6.

  • Author: Sophia Young
  • Image credit: Steve Brown
  • Publication: MasterChef



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