Rich Tomato Italian Meatballs with Linguine

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recipe by Donal Skehan

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 6 ratings

If I was to name one recipe that is ideal food therapy, it would be this rich tomato & Italian meatballs pasta. There is something extremely relaxing about rolling the meat into little balls and plopping them into a boiling, rich, tomato sauce. I rely solely on the heat of the sauce to cook and infuse the balls with flavour and I love to serve the dish on a big platter with serving spoons, so that people can dig in at the table. Watch this dish being made on the Donal Skehan YouTube channel below!

Inspired by:

recipe updated Mar 26, 2020


  • Ground pork icon
    Ground pork
    250 g (about 1 cups)
  • Ground beef icon
    Ground beef
    250 g (about 1 cups)
  • Breadcrumbs icon
    100 g (about 2 ¼ cups)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Dijon mustard icon
    Dijon mustard
    2 tsp (about 10 g)
  • Ketchup icon
    2 tsp (about 12 g)
  • Dried oregano icon
    Dried oregano
    1 tsp (about 0.7 g)
  • Sea salt icon
    Sea salt
    1 pinch (about 0.41 g)
  • Black pepper icon
    Black pepper
    1 pinch (about 0.13 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Onion icon
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Canned tomatoes icon
    Canned tomatoes
    800 g (about 2)
  • Hot pepper sauce icon
    Hot pepper sauce
    1 tsp (about 6 g)
  • Red wine icon
    Red wine
    150 g (about ½ cup)
  • Linguine icon
    300 g (about 2 ¾ cups)


  • kCook icon Stove
  • kCook icon Water
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large mixing bowl
  • kCook icon Stockpot - 5 liter
  • kCook icon Large saucepan

Step preview

  1. Add ground pork, ground beef, breadcrumbs, garlic clove, dijon mustard, ketchup, dried oregano, sea salt and black pepper to a clean large mixing bowl
  2. Mix thoroughly until combined
  3. Roll into balls
  4. Transfer meat to baking sheet
  5. Chill in fridge until firm and continue
  6. Add olive oil and onion to a clean large saucepan
  7. Fry - approx 3 min
  8. Add garlic clove to the sauce
  9. Fry - approx 1 min
  10. Add canned tomatoes, hot pepper sauce, dried oregano and red wine to the sauce
  11. Heat until boiling
  12. Simmer and continue - 15 min
  13. Season
  14. Transfer meat to sauce
  15. Simmer until tender - 15 min
  16. Fill a clean stockpot with water
  17. Boil
  18. Add linguine to the stockpot
  19. Cook until al dente - approx 8 min
  20. Strain
  21. Assemble
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