Quick & Easy

Baked Italian Meatballs With Napoletana Sauce


This simple recipe is guaranteed to get them asking for more

Prep time:30 mins

Cook time:25 mins

Serves: 6


  • 1kg pork and veal mince
  • ¼ cup dried breadcrumbs
  • ¼ cup pine nuts
  • 1 egg, lightly beaten
  • ¼ cup freshly grated parmesan cheese
  • 2 x 500g jars Leggo’s Napoletana Pasta Sauce
  • Pasta of choice, for serving
  • Fresh herbs, for garnish


Step 1

Combine mince, breadcrumbs, pine nuts, egg and parmesan cheese. Roll into approximately 30 small balls and place on a baking paper lined baking tray. Bake in a preheated oven at 180°C for 20 minutes.

Step 2

Meanwhile, cook pasta following packet directions. Place Leggo’s Pasta Sauce in a large saucepan and bring to the boil, stirring occasionally.

Step 3

Add the meatballs to the sauce and simmer for 1-2 minutes. Drain pasta and place into serving bowls. Serve with meatballs spooned over pasta and garnish with fresh herbs.

Tasty Tip!

Roll meatballs with wet hands to prevent sticking.

Baked Italian Meatballs With Napoletana Sauce
Average user rating:
  • 4

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