Orecchiette Meatballs and Tomato Sauce


  • 400 g orecchiette

For meatballs

  • 200 g minced beef
  • 200 g minced veal
  • 1 large egg
  • 50 g pecorino grated
  • 100 g breadcrumbs soaked in a little milk
  • 100ml milk
  • 1 handful fresh parsley chopped
  • salt to taste
  • olive oil as required

For tomato sauce

  • 250 g cherry tomatoes
  • 320 g tomato passata
  • 1 onion peeled and finely chopped
  • 3-4 tbsp extra virgin olive oil.
  • salt for pasta and to taste
  • pecorino
  • peperoncino flakes (red chilli pepper)


  1. Peel and finely chop the onion. Soak the breadcrumbs in a little milk.
  2. Brown the peeled and chopped onion in a little olive oil until it softens, add the chopped small tomatoes. Once the tomatoes also start to soften add the tomato passata and salt, cook for about 20 minutes. Add pepper to taste.
  3. While the sauce is simmering make the meatballs. Put the ground meat, the breadcrumbs soaked in milk, the pecorino cheese, the chopped parsley and a little salt in a bowl and mix and knead together well. Add the eggs and milk and mix and knead everything together well.
  4. Make the meat mixture into very small meatballs. Once the meatballs are ready,  brown them in hot oil and drain them on kitchen paper to remove the excess oil.
  5. Add the meatballs to the sauce and cook for 10-15 minutes over a medium heat. Meanwhile, put a pot of water on to boil for the pasta. Once it boils, add salt and bring to the boil again.
  6. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready, drain it and add to the sauce. Mix everything together well and serve sprinkled with more pecorino and some peperocino flakes.



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