Tender, insanely tasty and very easy to make, these salami meatballs are a real treat, excellent as a meat main course as well as to season a pasta dish or even to stuff a sandwich.

Serves 3-4, Preparation 20 min, Cooking 30 min

  • 500 g Salami paste spread or Salame Milano to be minced
  • 1 boiled mashed potato
  • 2 medium-sized eggs at room temperature
  • Grated Parmigiano cheese, 1 tablespoon
  • nutmeg, a pinch
  • 500 ml Tomato Passata
  • 2 cloves garlic, peeled
  • 4 tablespoons Extra Virgin Olive Oil – EVOO 
  • a sprig of fresh thyme
  • Salt, to taste
  • Ground Black pepper, to taste


In a large bowl, place the salami paste or chopped Salame Milano, the mashed boiled potato, eggs, grated Parmigiano cheese, a pinch of nutmeg, salt and black ground pepper to taste, mix until smooth. Take pieces of the mixture and form meatballs about 2 cm in diameter.

Brown 2 garlic cloves with thyme sprig in 4 tablespoons of EVOO, add tomato passata, a pinch of salt and black pepper, stir and cook about 15 minutes.

Plunge  meatballs in the sauce, cook further 15 minutes, serve.



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