• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Work With Us

Fanciful Eats

menu icon
go to homepage
  • RECIPES
  • LIFESTYLE
  • ABOUT
  • WORK WITH US
  • SUBSCRIBE
    • Email
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • LIFESTYLE
    • ABOUT
    • WORK WITH US
    • SUBSCRIBE
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dinner

    Published: Nov 3, 2023 · Modified: Apr 8, 2024 by Fanciful Eats· 2 Comments

    Calabrian Chile Meatballs in Tomato Sauce

    471 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    These Spicy Calabrian Chile Meatballs are bursting with flavor and simmered in a quick tomato sauce. Serve it over spaghetti or pair with a Caesar salad.

    Calabrian Chile Meatballs with a spoon.

    These Calabrian Chile Meatballs are perfectly tender and made with a blend of beef and pork for maximum flavor and texture. The sauce is super simple and the leftover meat juices from browning gives it so much flavor. Not to mention the incredible aroma when sautéing the onions.

    If you want a heartier meal, top them over spaghetti or you can eat them alone with a fresh Caesar salad. Either way, having a side of crusty bread is always a must! For a less spicy, baked version of Italian meatballs, check out our Meatballs al Forno.

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredient Notes
    • Step-by-Step Instructions
    • Expert Tips
    • FAQ
    • Serving
    • Storage
    • 📖 Recipe

    Why You’ll Love This Recipe

    • Perfectly Spicy: This one’s a given, but as fans of spicy food, we love the heat from these Calabrian Chile meatballs. They have just the right amount of kick without being overwhelmingly spicy.
    • Filling: These make a very satisfying dinner, particularly on a cold, chilly evening when you need something to warm you up.
    • Makes Great Leftovers: Use them in a meatball sub or chop them up and use as a pizza topping!
    Calabrian Chile meatballs on top of spaghetti with bread, a fork, and a spoon.

    Ingredient Notes

    Ingredient quantities are listed in the recipe card at the bottom of the post. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.

    • Ground Beef: Use an 80% lean ground beef.
    • Ground Pork: Pork not only adds flavor, but the extra bit of fat creates a more tender meatball. Since we’re using a mixture of meats, it’s important to balance the fat content for better texture.
    • Yellow Onion: You’ll need 1 whole medium onion. About half will be used for the meatballs and the other half for the sauce.
    • Garlic: You’ll need 2 cloves for the meatballs.
    • Plain Breadcrumbs: These work as a binder and retain moisture.
    • Parmesan Cheese: Use high-quality finely grated parmesan.
    • Milk: This adds extra moisture, making the meat juicy and tender.
    • Egg: You’ll need 1 large egg.
    • Crushed Calabrian Chiles: Make sure they’re packed in oil. We recommend ones with bits of basil in them.
    • Dried Italian Parsley: You can substitute 1 tsp of dried for 1 tbsp of fresh chopped parsley.
    • Extra-Virgin Olive Oil: For pan frying the meatballs.
    • Dry White Wine: We recommend sticking with wine as it creates a lot of flavor and a wonderful smell when cooking the onions. If you’re in a pinch however, you can use beef or chicken stock.
    • Whole Peeled San Marzano Tomatoes: You’ll need a 28-oz can for the sauce.
    • Fresh Basil: This gives the sauce a pop of flavor that you can’t get with dried basil.

    Step-by-Step Instructions

    This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.

    Meatball mixture in a bowl.
    Rolled raw meatballs.

    STEP 1: Combine the ingredients. To a large bowl, add onion, garlic, breadcrumbs, milk, parmesan, egg, Calabrian chiles, parsley, salt, and pepper. Mix until well combined then add the meat, mixing until everything is well incorporated.

    STEP 2: Form the meatballs. Roll into 1 ½-inch (3.8 cm) meatballs and set aside on a lined baking sheet. You should end up with 20.

    Plate of browned meatballs.
    Tomato sauce in a pan.

    STEP 3: Brown the meatballs. Heat the olive oil in a deep sauté pan or dutch oven and brown the meatballs for 3-4 minutes on both sides. Once browned, set aside on a plate.

    STEP 4: Make the sauce. Reduce to medium heat and add 2 tbsp of white wine to deglaze the pan. Add the onions and sauté until translucent. Add the tomatoes, breaking them up with a wooden spoon then tear up the basil and add them to the pan with the salt. Bring to a boil.

    Meatballs in tomato sauce.

    STEP 5: Cook the meatballs in the sauce. Reduce to low heat and nestle the meatballs in the sauce. Simmer for 25 minutes or until the meatballs reach an internal temperature of 160°F (71°C).

    Expert Tips

    • Combine the other ingredients before adding the meat. We like to mix the breadcrumbs, egg, etc. before adding the meat. This helps to ensure everything is evenly distributed in the meatballs.
    • Don’t overmix. Overmixing can lead to a tough meatball, so be sure to mix until just combined.

    FAQ

    Where do you get your Calabrian chiles from?

    We usually get our chiles from Williams Sonoma, but you can find other brands online or at some grocery stores.

    Can I bake the meatballs?

    No, this recipe relies on flavoring the sauce with the leftover meat juices after browning. We do however, have a Meatballs al Forno recipe you can check out if you prefer a similar baked version.

    Pan of calabrian Chile meatballs in tomato sauce.

    Serving

    These meatballs make a filling meal on their own, but sometimes it’s nice to have something to pair them with. Here’s a few ideas for what to serve with them:

    • Caesar Salad
    • Spaghetti
    • Sautéed Vegetables
    • Polenta or Mashed Potatoes
    • Meatball Sub

    Storage

    Storage: Bring the Calabrian chile meatballs to room temperature then store in an airtight container and keep in the fridge for up to 3 days.

    Freezing: Place the cooled meatballs in an airtight container and freeze for up to 3 months.

    Hand poking meatball with a fork.

    If you tried this recipe, let us know how it turned out for you! Leave a star rating and review below and tag us on Instagram @fancifuleats so we can see your amazing kitchen creations!

    📖 Recipe

    Calabrian Chile Meatballs.

    Calabrian Chile Meatballs in Tomato Sauce

    Author: Celeste
    These Spicy Calabrian Chile Meatballs are bursting with flavor and simmered in a quick tomato sauce. Serve it over spaghetti or pair with a Caesar salad.
    5 from 1 vote
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 40 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 40 minutes mins
    Course Dinner
    Cuisine Italian-Inspired
    Servings 5 servings (20 meatballs)

    Ingredients
     

    For the Calabrian Chile Meatballs:

    • 1 cup (125 g) yellow onion finely chopped
    • 2 cloves garlic minced
    • ½ cup (70 g) plain breadcrumbs
    • 1 tsp dried Italian parsley
    • 1 tsp fine sea salt
    • ½ tsp ground black pepper
    • 2 tbsp grated parmesan
    • 2 tbsp milk
    • 2 tbsp crushed Calabrian chiles in oil
    • 1 large egg
    • ½ pound (226 g) ground beef 80% lean
    • ½ pound (226 g) ground pork
    • 4 tbsp extra-virgin olive oil

    For the Tomato Sauce:

    • 2 tbsp dry white wine
    • 1 28-oz (794 g) can whole peeled San Marzano tomatoes
    • ½ medium yellow onion finely chopped
    • 10 fresh basil leaves
    • ½ tsp fine sea salt
    Prevent your screen from going dark

    Instructions

    • Line a large baking sheet with parchment paper and set aside.
    • In a large bowl, add the onion, garlic, breadcrumbs, parsley, salt, pepper, parmesan, milk, Calabrian chiles, and egg. Mix well to combine. Add the beef and pork and mix until everything is fully incorporated.
    • Roll into 1 ½-inch (3.8 cm) meatballs and place on the baking sheet.
    • Heat the olive oil in a deep sauté pan or dutch oven set over medium-high heat. Place the meatballs in the pan and brown for 3-4 minutes on each side, reducing the heat slightly if needed. Once browned, set aside on a plate.
    • For the sauce, reduce to medium heat and add the 2 tbsp of white wine to deglaze the pan, scraping up any brown bits. Add the onions and sauté until softened and translucent.
    • Add the tomatoes, breaking them up with a wooden spoon. Tear up the basil leaves and add them to the sauce along with the salt. Stir to combine everything then bring to a boil.
    • Once boiling, reduce to low heat and nestle the meatballs into the sauce. Simmer for 25 minutes or until the internal temperature reaches 160°F (71°C). Serve warm.

    Notes

    • You’ll need 1 medium yellow onion for the whole recipe. About half will be used for the meatballs while the other half is for the sauce. The exact amount doesn’t matter as much for the sauce, but we strongly suggest measuring 1 cup (125 g) for the meatballs. Otherwise, you could end up with too much onion in the meat.
    • Don’t overmix the meat. You want to mix until just combined to prevent the meatballs from becoming too tough.
    • Storing: Bring the meatballs to room temperature and store in an airtight container in the fridge for up to 3 days. You can also freeze them by placing them in a well sealed container and keeping in freezer for up to 3 months.

    Nutrition

    Serving: 4 meatballs with sauce | Calories: 460kcal | Carbohydrates: 19g | Protein: 21g | Fat: 33g | Sodium: 1087mg | Fiber: 4g | Sugar: 7g
    Tried this recipe?Let us know how it was by leaving a comment down below!

    More Dinner

    • Chicken Bulgogi Bowls with Spicy Mayo.
      Chicken Bulgogi Bowls with Spicy Mayo
    • Za'atar Meatballs with Herbed Coriander Rice.
      Za’atar Meatballs with Herbed Coriander Rice
    • Spiced Chicken Hummus Bowls with Garlicky Green Tahini.
      Spiced Chicken Hummus Bowls with Garlicky Green Tahini
    • Green Curry Salmon.
      Green Curry Salmon

    Reader Interactions

    Comments

      5 from 1 vote

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Charley says

      January 25, 2024 at 8:45 pm

      5 stars
      I made a double batch of these and they were amazing! I grated the onion instead of finely mincing which I always do for meatballs. The flavor in this recipe is amazing and the tomato sauce comes together so quick and is delicious.

      Reply
      • fancifuleats says

        January 25, 2024 at 9:16 pm

        Amazing! So glad you enjoyed them! 🙂

        Reply

    Primary Sidebar

    Hi there! We're Nadine & Celeste. Welcome to Fanciful Eats. We're a mother-daughter duo with a passion for cooking and baking. Here, you’ll find elevated recipes and non-alcoholic cocktails inspired by our travels, home favorites, and global cuisines.

    Learn more about us! →


    • Instagram
    • Pinterest
    • Facebook
    • Spotify

    Latest Recipes

    • Chicken Bulgogi Bowls with Spicy Mayo.
      Chicken Bulgogi Bowls with Spicy Mayo
    • Smashed Chickpea Salad Sandwiches.
      Smashed Chickpea Salad Sandwiches
    • Whipped Feta with Za'atar and Aleppo Chili Oil.
      Whipped Feta with Za’atar and Aleppo Chili Oil
    • Olive Oil Skillet Brownies.
      Olive Oil Skillet Brownies

    Recommended

    • Five Spice Dark Chocolate Budino.
      Five Spice Dark Chocolate Budino
    • Meatballs al Forno.
      Meatballs al Forno
    • Miso Caramel Millionaire's Shortbread.
      Miso Caramel Millionaire’s Shortbread
    • Creamy Pesto Gnocchi

    Footer

    ↑ back to top

    About

    • About
    • Contact
    • Work With Us
    • Privacy Policy

    Social Media

    • Instagram
    • Pinterest
    • Facebook
    • Spotify

    More

    • Portfolio
    • All Recipes

    Copyright © 2025 · Fanciful Eats · All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.