Arrabbiata Romano Meatballs

5 minutes 20 minutes 4 servings

Our fiery take on an Italian-inspired favourite. Here we create a gorgeous rich and spicy arrabbiata-style sauce to enjoy with meatballs.  Literally translates as 'angry' from Italian but we can assure you that you'll be more than happy when you serve this one up!

Featured products


  • 1 pack Epicure Arrabbiata Seasoning Mix
  • 15-20 ready-made meatballs
  • 1 onion, finely diced
  • 1 red pepper, sliced
  • 2 garlic cloves, chopped
  • 80g sun-dried tomatoes, chopped
  • 2 tins Epicure Italian Chopped Tomatoes

The recipe Arrabbiata Romano Meatballs Kitchen Mode

  • 1

    Fry the meatballs in a splash of oil in a large pan over a medium heat until brown all over. Remove them and set aside on a plate.

  • 2

    To the hot pan add the onion and fry until soft, before adding the garlic, red peppers and sun-dried tomatoes.

  • 3

    Sprinkle over the Seasoning Mix, stir well and cook for 1 minute before stirring in the tinned tomatoes and about 200ml water.

  • 4

    Finally add back the meatballs, nestling evenly in the sauce. Turn down the heat slightly and simmer gently for about 10 minutes.

  • 5

    Serve with either freshly cooked spaghetti or penne and a generous grating of parmesan cheese.