Meatballs with Fresh Puttanesca Sauce
This recipe takes my family's classic Italian Meatballs, a reader favorite, and makes them easy enough for a weeknight.
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They get simmered in a roasted puttanesca sauce made with fresh tomatoes, anchovies, olives and capers and a shower of fresh basil. Paired with juicy, tender meatballs, it just might be the best version you'll ever make!
If you've ever thought homemade meatballs were too much work for a weeknight, this recipe will definitely change your mind.
I owe credit to my husband for this Meatballs Puttanesca recipe since it was originally his idea.
At first I turned my nose up to it, but after giving it some thought, I actually thought it was genius. What if we combined my juicy Italian style meatballs with a briny puttanesca sauce?
After making it a few different ways, I came up with a recipe that we both love. Instead of the usual canned tomato sauce, I opted to roast fresh tomatoes from my garden for a lighter, fresher vibe.
It's the absolute best meatball recipe to make when tomatoes are in season. Roasting fresh tomatoes in a hot oven brings out their natural sweetness, while anchovies, black olives, capers and plenty of garlic creates the classic pungent, salty bite of puttanesca.
The sauce cooks in an ovenproof baking dish while the meatballs roast separately. This method keeps the sauce light and the meatballs browned without releasing too much fat into the tomato mixture.
It's obviously great with pasta, but I love it with big hunk of crusty bread to "scarpetta" all the delicious sauce.
Want more Italian meat recipes? Try my authentic Italian Beef Braciole, this classic Tagliatelle alla Bolognese or my family recipe for slow cooked Sunday Sauce.
Why This Recipe Works
- Roasting fresh tomatoes makes a lighter, brighter sauce.
- Meatballs bake on a sheet pan until golden brown before finishing in the sauce.
- Anchovies, olives, and capers build a salty, briny puttanesca base.
- The method is mostly hands off, making it ideal for busy weeknights.
Ingredient Notes
Tomatoes - This is amazing when made with fresh, ripe summer heirloom tomatoes, but it works just as well with off-season tomatoes since they're getting roasted in the oven which intensifies their flavor. Make sure you buy the best quality you can find - it makes a difference. If making in the off season, look for Campari tomatoes or Kumato tomatoes. I used a mix of heirloom tomatoes and cherry tomatoes from my garden.
Anchovy fillets - Essential for authentic puttanesca sauce! They melt into the oil and season the tomato mixture. If you're opposed, you can omit them. Otherwise, add as many or as few as you prefer. We like a lot, so I use 6!
Olives - Briny black olives like Taggiasca, Gaeta or Kalamata are classic, but green olives or a mix works too. Buy high-quality Italian jarred olives from grocery stores.
Capers - If using salt-packed capers, be sure to soak them in water to rehydrate and reduce their saltiness.
Ground beef - I use beef, but this works with any ground meat like turkey, chicken, lamb, pork or a mix of Italian sausage. If the meat mixture is lean, add a little olive oil to keep enough fat for tender meatballs.
Breadcrumbs - Panko breadcrumbs work best here, since they provide the lightest texture. You can also use regular breadcrumbs, Italian seasoned breadcrumbs or make your own plain crumbs in a food processor.
Cheese - Pecorino Romano adds salty sharpness, but parmigiano Reggiano can be used as well for a milder flavor. For other options, see my guide to Italian cheeses.
Fresh Herbs - Fresh oregano is added to the tomatoes as they roast, but you can substitute a pinch of dried oregano. Fresh basil finishes the dish with freshness, but you can also substitute fresh parsley. Use good-quality Italian herbs and spices for seasoning.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Ovenproof baking dish
- Baking sheet or sheet pan
- Parchment paper or aluminum foil
- Large bowl
- Frying pan
- Food processor
- C fan or regular oven
- Airtight container
How to Make Meatballs Puttanesca
- Heat the oven to 425°F. Place the tomatoes in a large ovenproof baking dish with the sliced garlic cloves, red pepper flakes or chili flakes, anchovy fillets, little olive oil, oregano, salt and black pepper.
- Toss well and roast for 20 minutes until the tomatoes break down and the anchovies melt into the oil.
- Stir in the capers and olives, then return the dish to the hot oven.
- In a large bowl, combine the ground beef, bread crumbs, garlic, Pecorino Romano, salt pepper and 1-2 tablespoons of water. Mix gently until the meatball mixture just comes together.
Pro Tip: Use a fork to mix the meat together and be careful not to over-mix, which makes them tough. Gentle mixing keeps the meatballs light and tender.
- Roll into meatballs about the size of a golf-ball. Arrange in a single layer on a sheet pan lined with parchment paper.
- Bake for 10 minutes until golden brown. It's ok if they're not fully cooked through yet.
- Remove the tomatoes from the oven and discard the oregano sprig. Nestle the meatballs into the sauce and spoon some of the mixture over the top. Bake for 5 more minutes so all of the flavors can meld.
- Top with torn fresh basil before serving.
Tips for Success
- Bake the meatballs separately so they get browned and the sauce doesn't get greasy.
- Use parchment paper or aluminum foil on the meatball baking sheet for easy cleanup.
- Roast tomatoes at high heat so they concentrate without turning mushy.
- Go easy on the salt at first since the anchovies, capers and olives are very salty. Always taste the sauce and adjust before serving.
Variations
- Swap ground beef for Italian sausage for extra flavor.
- Add a spoonful of ricotta cheese to the meatball ingredients for softer, ricotta meatballs.
- Cook your favorite pasta shape, then finish with the sauce and top with the meatballs.
- Add some chili flakes or roasted long hot peppers if you want some spice!
- Drizzle with this fragrant basil oil for an extra herby finish.
Serving Suggestions
Serve these saucy meatballs over fresh pomodoro pasta for a comforting meal, or alongside crusty bread, warm focaccia or crostini to soak up the sauce.
For vegetables, pair with this Sicilian inspired rapini with pine nuts and raisins or a salad. I love a crisp, easy arugula salad with parmesan, a leafy green salad with balsamic vinaigrette or a simple caesar salad.
These also make fantastic meatball subs on garlic bread or served as an appetizer as part of a larger antipasto platter! Add some roasted long hot peppers if you want some spice!
How to Store and Reheat
Store leftovers in airtight lidded containers in the refrigerator for up to 4 days. Reheat gently over medium-low heat in a frying pan, covered in the oven or in the microwave. Add a splash of water to loosen the sauce as needed .
You can freeze cooked meatballs with sauce in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Yes. A can of whole peeled tomatoes can be used instead, but the sauce will not be as fresh tasting. Tomato paste and tomato puree can be added for more body. Use the finest San Marzano tomatoes for the very best Italian meatballs.
Yes, but the sauce won't caramelize the same way as roasting. Cook the meatballs separately and add them to the sauce afterward.
I prefer Italian beef meatballs, but ground meat like pork, chicken, lamb or turkey all wok. Just make sure the meatball mixture has enough fat to stay moist. You can also use good quality frozen meatballs in a pinch, just be sure to cook them first.
Yes, bake in two batches on multiple baking sheets and combine in a large pan of salted water with pasta sauce if serving a crowd.
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Baked Meatballs with Fresh Puttanesca Sauce
Ingredients
For the Sauce
- 2 lbs tomatoes cut into large pieces
- 4 cloves garlic very thinly sliced
- ¼ teaspoon red pepper flakes
- 3-6 anchovy fillets to taste
- 2 tablespoons extra virgin olive oil
- Salt and freshly cracked black pepper
- 1 sprig fresh oregano
- 2 tablespoons capers drained and rinsed
- ¼ cup Kalamata olives pitted and torn into pieces or roughly chopped
- Handful of fresh basil leaves torn
For the Meatballs
- 1 lb ground beef
- ¼ cup panko breadcrumbs
- 1 garlic clove grated
- ⅓ cup Pecorino Romano finely grated
- 1 teaspoon salt
- Freshly cracked black pepper
Instructions
- Preheat the oven to 425°F. Place the tomatoes in a large casserole dish with the sliced garlic, red pepper flakes, anchovies, olive oil, oregano, and a good pinch of salt and pepper.
- Toss everything together and roast for 20 minutes until the tomatoes begin to break down and the anchovies melt into the oil.
- Stir the capers and olives into the tomatoes and return the dish to the oven while you prepare the meatballs.
- In a medium bowl, combine the beef, breadcrumbs, garlic, Pecorino Romano, salt, pepper and 1-2 tablespoons of water to moisten.
- Mix gently until just combined, then roll into meatballs about the size of a golf ball. Arrange on a parchment-lined baking sheet.
- Bake the meatballs for 10 minutes until browned on the outside but not fully cooked through.
- Remove the tomato sauce from the oven and discard the oregano sprig. Nestle the meatballs into the sauce, spooning some tomatoes over the top. Return to the oven for 5 more minutes until the meatballs are cooked through and the flavors meld.
- Top with torn basil leaves before serving.
Notes
- Don't overmix the meat mixture. Gentle mixing keeps the texture light and helps form tender meatballs.
- Bake the meatballs separately so they get browned and the sauce doesn't get greasy.
- Use parchment paper or aluminum foil on the meatball baking sheet for easy cleanup.
- Roast tomatoes at high heat so they concentrate without turning mushy.
- Always taste the sauce and adjust before serving.
