Polpette Alla Diavola Meatballs

minutes / people
Polpette Alla Diavola Meatballs


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


  • 500g Beef mince, lean
  • 1 tbsp Parsley, freshly chopped
  • 1 tbsp Basil, freshly chopped
  • 4 Spring onions, chopped
  • 1 Lemon, zest
  • 100g Breadcrumbs
  • A pinch of ground Cinnamon
  • Salt
  • Black pepper
  • A little Olive oil
  • 420g jar Saclà Whole Cherry Tomato Bolognese Sauce
  • 400g Penne Giganti pasta