Our Favourite Recipes
Baked Arrabbiata Meatballs

Baked Arrabbiata Meatballs

Add a spicy twist to homemade meatballs with our recipe. Slowly baked in a bubbly Tomato and Chilli sauce, with our Sacla' Arrabbiata Sauce, they're perfect served over pasta.
Profile Serves: 4
Icon/Time On the table in: 50 mins
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Buon Appetito


For the meatballs: 

  • 500g beef mince
  • 1 large red onion, 1/3 finely chopped
  • 50g breadcrumbs
  • 25g fresh Parmesan, grated
  • 1 egg, lightly beaten
  • 3 tbsp. fresh Parsley, chopped
  • 1 tbsp. olive oil
  • 5 tbsp. plain flour, seasoned with salt and black pepper

For the sauce:

  • 1 tbsp. Olive oil
  • 2 sliced onions
  • Half a jar of Sacla' Arrabbiata 980g Tomato and Chilli Sauce 
  • Salt & black pepper to taste


  1. In a large bowl, mix together all the meatball ingredients, apart from the seasoned flour and oil
  2. Take golf-ball sized amounts of the mixture and roll into balls, then roll them in the seasoned flower, dusting of any excess
  3. Preheat the oven to 200°C/180°C fan
  4. Heat the oil in a large frying pan over a medium-high heat and brown the meatballs for about 5 minutes
  5. Shake the pan to turn them so that they brown evenly all over
  6. Tip the meatballs into a large ovenproof dish or roasting tray. Leave to one side while you make the sauce
  7. Pour away all but 1 tbsp of fat from the frying pan
  8. Over a medium heat, fry the sliced onion for 10 minutes, until softened and golden
  9. Add the Sacla' Arrabbiata Sauce and season with a little salt and pepper
  10. Bring to a gentle simmer, stir in the Sacla’ Pesto, if using, then pour over the top of the meatballs
  11. Bake in the oven for 20 minutes until the meatballs are cooked through and the sauce is bubbling
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