Meatballs and tomato sauce are actually a classic here in Croatia. I remember disliking this food when I was a child, probably because we use to have this in school. It tasted like nothing, had no flavor, no spices at all. Then I grew up and one day tried real meatballs with real tomato sauce and fell in love.
I made my meatballs tiny, they look so cute and appetizing. Serve them on top of pasta with tomato sauce. 
Meatballs in tomato sauce
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
These tiny, flavorful meatballs in a rich tomato sauce are a Croatian classic, perfect served over pasta for a comforting meal.
Ingredients
- 14 oz (400 g) pasta
- 24 oz (700 g) canned tomato
- 1 lb (450 g) ground meat
- 1 egg
- 1 tsp powdered red paprika
- 1/2 tsp nutmeg
- Salt, to taste
- Pepper, to taste
- 1/2 tsp basil
- 1 tsp oregano
- 1/2 tbsp chopped parsley
- 5 cloves garlic, minced
- Olive oil, for frying
- Breadcrumbs, as needed
Instructions
- In a large bowl, combine the ground meat with 2 minced garlic cloves, powdered red paprika, nutmeg, salt, pepper, basil, oregano, and chopped parsley. Mix well.
- Add the egg and enough breadcrumbs to bind the mixture. Form small meatballs, about the size of a walnut.
- Heat olive oil in a frying pan over medium heat. Fry the meatballs until they are golden brown on all sides, about 5-7 minutes. Remove and set aside.
- In another pan, heat a little olive oil and add the remaining minced garlic. Sauté until fragrant, about 1 minute.
- Add the canned tomatoes to the pan, season with salt and pepper, and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the meatballs to the tomato sauce and simmer for another 10 minutes, allowing the flavors to meld.
- Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- Serve the meatballs and tomato sauce over the cooked pasta, garnished with additional chopped parsley if desired.
Notes
- For a different flavor, you can substitute ground pork or turkey for the ground meat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave.
- Serve with a side of crusty bread to soak up the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Cuisine: Croatian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8 grams
- Sodium: 800 mg
- Fat: 20 grams
- Carbohydrates: 65 grams
- Fiber: 5 grams
- Protein: 25 grams
- Cholesterol: 85 mg
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Frequently Asked Questions
What gives these Croatian meatballs their distinct flavor compared to a plain meat mixture?
The combination of powdered red paprika, nutmeg, basil, oregano, and parsley — plus 5 cloves of minced garlic split between the meatball mixture and the tomato sauce — gives these meatballs their depth. The author notes the school-cafeteria version had no spices at all, which is why bold seasoning is key here.
Can I substitute a different ground meat?
Yes — the notes say you can substitute ground pork or turkey for the ground meat if you’d like a different flavor profile.
How long do leftovers keep, and what’s the best way to reheat them?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, and serve with crusty bread to soak up any extra sauce.
Good stuff I add Vegeta though!
I cannot remember the name of the red meat sauce made by my Croatian parents. It sounded like zvatseh. Does this sound like something you would know of? Thank You
My parents were Croatian and I cannot remember the name of the red meat sauce they made. It sounds like zvatseh (?) I thought I would ask an expert on Croatian food before I go through all my parents’ old recipes. Thank You Patricia (Hroncich) Colmer
It’s šalša sauce
Hey give me a shout been to Croatia and fell in love. Got pics I would like to upload and find a recipe for noodles that were made in duck fat omg.