Spicy Italian Meatballs (Polpette Alla Diavola)

On the table in 35mins

Serves 4


  • 500g beef mince, lean
  • 1 tbsp. parsley, freshly chopped
  • 1 tbsp. basil, freshly chopped
  • 4 spring onions, chopped
  • 1 lemon, zest
  • 100g breadcrumbs
  • 1 ground cinnamon
  • Salt & black pepper 
  • A little olive oil
  • 350g jar Sacla’ Whole Cherry Tomato & Chilli Pasta Sauce
  • 400g Penne Giganti past


  1. In a bowl, mix the mince, herbs, spring onions, lemon zest, breadcrumbs and cinnamon together
  2. Season well and roll small, walnut-sized pieces of the mince into balls
  3. Heat a little olive oil in a pan and fry meatballs lightly, until golden
  4. Heat the Sacla’ Sauce in a pan and add the meatballs
  5. Meanwhile, cook the pasta in boiling, salted water until al dente
  6. Add a ladleful of pasta water to the sauce to loosen the mixture and bring all the flavours together
  7. Drain pasta well, return to the pan, and add the meatballs and sauce
  8. Toss everything together and serve immediately

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