Mince
Sven's Chicago Mafia Meatballs in Rich Tomato Sauce
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
These Chicago Mafia Meatballs are no ordinary meatballs. The large balls are not browned first. They go raw straight into a rich tomato and red wine sauce, where they simmer slowly and release their juices, fat and flavour directly into the sauce. White bread, milk, Parmesan and salsiccia make them especially soft and juicy. Serve them rustic-style with Parmesan, basil and toasted garlic ciabatta.
Timing
- Preparation: 30 minutes
- Cooking time: 50 minutes
- Total time: 80 minutes
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 980 kcal
- Protein
- ≈ 54.8 g
- Carbohydrates
- ≈ 44.2 g
- Fat
- ≈ 60.8 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 egg · ≈ 50.0 g
- 1 small onion, very finely grated · ≈ 100.0 g
- 2 garlic cloves, finely grated · ≈ 6.0 g
- 2 tbsp flat-leaf parsley, finely chopped · ≈ 30.0 g
- 2 tbsp olive oil · ≈ 27.3 g
- 1 large onion, finely diced · ≈ 100.0 g
- 3 garlic cloves, finely chopped · ≈ 9.0 g
- 2 tbsp tomato paste · ≈ 30.0 g
- 1 tsp brown sugar · ≈ 4.0 g
- 1 tsp dried basil · ≈ 5.0 g
- 1 tbsp dark balsamic vinegar · ≈ 15.0 g
- a little olive oil · ≈ 10 g
- 2 tbsp butter · ≈ 27.3 g
- 1 garlic clove · ≈ 3.0 g
- a little parsley · ≈ 5 g
- 300 g pork mince · ≈ 300 g · Assumed quantity / reference product
- 200 g coarse raw salsiccia, squeezed from its casing · ≈ 200 g · Assumed quantity / reference product
- 3 slices white bread or toast without hard crust · ≈ 75 g
- 1 large ciabatta or rustic white bread · ≈ 300 g
Individual missing fat values were supplemented with documented comparable values from Matvaretabellen or BLS; these values are estimates too.
Unspecified frying oil: 10 g assumed per recipe.
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- For the meatballs:
- 500 g beef mince
- 300 g pork mince
- 200 g coarse raw salsiccia, squeezed from its casing
- 3 slices white bread or toast without hard crust
- 120 ml milk
- 1 egg
- 60 g freshly grated Parmesan
- 1 small onion, very finely grated
- 2 garlic cloves, finely grated
- 2 tbsp flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1/2 tsp chilli flakes
- 1 1/2 tsp salt
- 1 tsp black pepper
- Optional mozzarella centre:
- 120 to 150 g firm mozzarella, cut into 10 to 12 small cubes
- Note: The mozzarella centre is optional. The main recipe works fully without a filling too.
- For the tomato and red wine sauce:
- 2 tbsp olive oil
- 1 large onion, finely diced
- 3 garlic cloves, finely chopped
- 2 tbsp tomato paste
- 150 ml dry red wine
- 2 x 400 g tins peeled tomatoes
- 500 ml passata
- 150 ml water or mild meat stock
- 1 tsp brown sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp chilli flakes
- 1/2 tsp smoked paprika
- 1 tbsp dark balsamic vinegar
- salt
- black pepper
- To finish:
- 50 g freshly grated Parmesan
- 125 g mozzarella, torn or grated
- fresh basil
- a little olive oil
- optional chilli oil
- To serve:
- 1 large ciabatta or rustic white bread
- 2 tbsp butter
- 1 garlic clove
- a little parsley
- optional creamy polenta
Instructions
- Soak the bread: tear the white bread into small pieces, pour over the milk and leave for about 5 minutes. Mash with a fork into a soft mixture. Do not squeeze dry. The bread and milk mixture keeps the meatballs especially soft.
- Prepare the meatball mixture: put the beef, pork and salsiccia in a large bowl. Add the bread and milk mixture, egg, Parmesan, grated onion, garlic, parsley, oregano, chilli flakes, salt and pepper. Mix with your hands only until evenly combined. Do not knead or compress the mixture strongly.
- Shape the meatballs: form 10 to 12 large meatballs. Lightly moisten your hands with water or oil. Optionally place a mozzarella cube in the centre of each and seal completely with meat, leaving no gaps. Chill the finished meatballs until needed.
- Start the tomato sauce: heat the olive oil in a large heavy pot or Dutch oven. Sweat the onion over medium heat for about 5 minutes until soft. Add the garlic and cook briefly. Stir in the tomato paste and cook for 2 to 3 minutes until darker. Deglaze with red wine and let it reduce for a few minutes.
- Simmer the sauce: add the peeled tomatoes, passata and water or stock. Break up the peeled tomatoes roughly with a wooden spoon. Add the sugar, oregano, basil, chilli flakes, smoked paprika, balsamic vinegar, salt and pepper. Simmer gently without a lid for about 15 to 20 minutes.
- Place the raw meatballs directly in the sauce: reduce the heat so the sauce only simmers gently. Carefully place the raw meatballs directly into the tomato sauce. Important: the meatballs are not browned first. They should lie side by side and be largely surrounded by sauce. Do not stir, turn or move them with a spoon for the first 12 to 15 minutes.
- Cook slowly: cover the pot and cook the meatballs over low to medium heat for about 30 to 35 minutes. After about 15 minutes, carefully turn them or spoon sauce over them. The sauce must not boil vigorously or the soft meatballs may break apart. Cook the meatballs through completely.
- Season the sauce: when the meatballs are stable and fully cooked, gently stir the sauce. Season with salt, pepper, chilli flakes or a little balsamic vinegar. If the sauce is too thin, simmer uncovered for a few more minutes.
- Optional broiling: scatter Parmesan and mozzarella over the meatballs. Broil uncovered at about 220 °C or under the grill until the cheese has melted and is lightly browned. Alternatively broil indirectly with a closed grill lid. Broiling is optional but recommended for the rustic Chicago mafia look.
- Garlic ciabatta: split the ciabatta lengthways or cut into thick slices. Mix the butter with finely grated garlic and chopped parsley. Spread over the bread and toast in the oven, on the grill plate or in a pan until golden brown.
- Serve: serve the meatballs with plenty of tomato sauce, Parmesan and fresh basil. Offer toasted garlic ciabatta alongside. Optionally drizzle with a little chilli oil.
