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Grandma's Meatballs with Romesco

Nothing like a comforting plate of Grandma's meatballs with pasta BUT with a twist. We love to make big batch of these delicious meatballs, then freeze the leftovers for yummy meals to come.

Chef Tip: Finish cooking your meatballs in the sauce! This will ensure tender meatballs.


  • 1 Lb. ground pork mince (Can be substituted with turkey or chicken mince)

  • Salt

  • ½ bunch parsley, chopped

  • Vegetable oil

  • 1 (20 oz.) can of crushed tomatoes with basil

  • Haven’s Kitchen Red Pepper Romesco

  • ½ cup grated parmesan cheese

  • 2-3 sprigs of basil, leaves torn

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In a large bowl, mix the mince with salt and the chopped parsley. Shape the mince into even sized golf balls


In a large sauté pan over medium-high heat, coat the bottom of the pan with the vegetable oil. When the oil shimmers, add the meatballs, spaced evenly. Sear for 5 minutes, then rotate the balls around the pan till they're evenly browned, about 3 minutes more and set them aside (It is okay if the meatballs aren't completely cooked at this point)


In the same pan add the crushed tomatoes and let it simmer for about 5-7 minutes and add about ½ a pouch of the Romesco sauce


Add the seared meatballs and let them simmer in the sauce for about 5-8 minutes until they are completely cooked on the inside


Garnish with the parmesan cheese and basil leaves and serve immediately

Red Pepper Romesco

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1 Term found in this Recipe


French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.


A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.


To sear or pan-sear something is to cook it in a hot pan, undisturbed, until the surface is very deeply caramelized. You’ll often see this term used for larger, flat proteins, like steaks, or hearty vegetables like cauliflower.

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