Apulian’s  sunday dish par excellence, given to children as soon as they begin to eat more solid foods.

The traditional apulian recipe is easy and satisfies everyone, especially the children who will happily eat the meatballs with sauce and the pasta in the shape of little ears.

If you don’t know what to prepare for young and old, prepare meatballs with sauce and you will please everyone!


Meatballs with sauce can be eaten alone as a second course or at dinner with bread, to make a scarpetta or with pasta as a single course.

In Bari people use to put fried meatballs with sauce in baked pasta and someone also puts them in the classic eggplant parmigiana.






  • 14 oz of minced meat (7 oz of pork and 7 oz of beef)
  • 3 tbsp of Pecorino Romano cheese
  • parsley to taste
  • salt and pepper to taste
  • 2 eggs
  • half a clove of garlic
  • 1/2 cup of stale breadcrumbs
  • 1/2 cup of breadcrumbs (but you will need a little less. Better to abound.) 


  • 3 cups of tomato puree
  • half onion
  • parsley to taste
  • salt to taste
  • extra virgin olive oil to taste



First place the meat in a large bowl, crumble the breadcrumbs, add the eggs, parsley, three pinches of salt, half a clove of garlic and pepper;
Mix all the mixture together and form into meatballs;

Sprinkle the balls with breadcrumbs;
Prepare the sauce by sautéing the onion in two tablespoons of olive oil;
Add the tomato puree, parsley, salt and pepper;

Cook for 10 minutes;
We heat the olive oil to fry the meatballs but without making it hot, hot enough. We put the meatballs in it and cook them as quickly as possible. We don’t want to over-fry them;

We put the fried meatballs in the sauce and cook them for 30 minutes;

We put the pasta water in for the orecchiette pasta.

If they are fresh, they will rise to the surface in a few minutes;

Put some of the sauce in a skillet and put the orecchiette pasta in.

Serve by adding the meatballs to the orecchiette pasta, sauce and pecorino romano cheese;
Eat them immediately!!!


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