• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Pasta Project logo

  • Home
  • Pasta Recipes
  • Pasta Types
  • Italy’s Regions
  • About
  • SHOP
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Pasta Recipes
  • Pasta Types
  • Italy’s Regions
  • About Me
  • Shop
×

Home » Recipes » Meat Pasta Recipes

Published: Oct 22, 2019 · Modified: Nov 24, 2021 by Jacqui

Orecchiette with Meatballs: Recipe from Puglia.


Jump to Recipe Print Recipe

The Italian version of pasta with meatballs.

This orecchiette with meatballs is based on a similar dish that I enjoyed during a recent trip to Salento, Puglia, in Southern Italy. Many consider this dish to be the authentic Italian version of pasta with meatballs!

orecchiette with meatballs

Orecchiette maritate con polpettine

Pasta with meatballs is one of those recipes that sparks much debate. Many consider it to be more an Italian-American dish and not something that’s eaten in Italy. To some degree this is true. Most Italians don’t eat spaghetti with meatballs as it’s made in the US.

orecchiette maritate with meatballs

That recipe was apparently ‘invented’ by Italian immigrants in New York in the early 20th century. However, the origins of pasta with meatballs is definitely Italian, particularly from Abruzzo and Puglia. One of the most well-known pasta dishes in Abruzzo is spaghetti alla chitarra with very small meatballs called ‘pallottine’ normally made from a mix of veal, pork and lamb.

ingredients for Italian orecchiette with meatballs

In Puglia, on the other hand, this orecchiette with meatballs is very traditional and many people think of this as the original Italian version of pasta with meatballs. The differences between Abruzzo meatballs and the ones in this recipe are the type of meat used and the size.

ground beef and pork, breadcrumbs, grated cheese and parsley in white bowl

There’s no lamb in this recipe from Puglia. The meatballs are also bigger. Whereas the pallottine in Abruzzo are seriously tiny (about the size of a cherry), the ones in this orecchiette recipe are about the size of a walnut! Still not as big as the Americans make theirs!

ground meat mixture with eggs and milk in white bowl

Italians do eat larger meatballs but not actually with pasta. Traditionally, they remove them from the sauce, which they serve with pasta as a first course ( primo). Then they eat their meatballs as a main course (secondo).

ready meatball mixture in white bowl

There are a number of typical 2 in 1 Italian pasta recipes which are popular on Sundays and holidays! A couple of examples here on The pasta project are orecchiette with beef rolls (braciole), also from Puglia, and Italian braised pork ribs with pasta from Emilia-Romagna.

meatballs on kitchen paper ready to be cooked

The pasta.

Whilst on holiday in Salento, Puglia, I noticed some restaurant pasta dishes made with ‘orecchiette maritate’. Actually, this was a term I hadn’t heard before. I was surprised to learn that it refers to a ‘marriage’ or mix of 2 types of pasta, orecchiette and what the people in Puglia call maccheroncini.

meatballs cooking in olive oil in skillet

In Puglia, the maccheroncini in orecchiette maritati are a type of casarecce or pasta ‘al ferreto’. A ferreto is a thin metal rod or wire used by housewives to make pasta. Small pieces of pasta are wrapped around the rod and then slid off. This type of pasta is sometimes called ferretti. Fusilli was originally a ferretti pasta as is fileja pasta from Calabria.

browned meatballs in white dish

The origin of the term ‘maritate’ comes from the fact that maccheroncini, also called maccarruni or minchiarieddi in the local dialect, represent the symbol of male sexuality. Whereas, orecchiette are the symbol of female sexuality. Maritate therefore means ‘married’ and this mix of pasta was traditionally served at wedding lunches as a symbol of a peaceful and fruitful marriage.

Pasta Benedetto Cavalieri.

I made this orecchiette with meatballs using orecchiette maritate that I bought back from Salento. It’s made by one of the most well-known pasta companies in Puglia, Benedetto Cavalieri. My hubby and I dropped in at this company one morning during our holiday and we were thrilled to meet and talk to the present owner, Benedetto and his son Andrea.

onions and small tomatoes cooking in olive oil

Benedetto Cavalieri have been making pasta in Maglie, Salento since 1918. However, even before they started making pasta, the Cavalieri family were durum wheat farmers and millers. The present owner is the founder’s grandson.

tomato passata added to onions and small tomatoes in large pot

They make their pasta with durum wheat grown in Puglia and Basilicata using a production process called ‘methodo delicato’. This ‘delicate’ method involves long kneading of the dough and slow pressing, drawing and drying at low temperatures.  

meatballs in tomato sauce in skillet

Benedetto Cavalieri have 2 lines of pasta production. Their relatively new organic whole grain pasta is available in 6 shapes (I have the fusilli and rigatoni which I am looking forward to trying very soon). Whilst, their traditional award winning artisan pasta is available in 32 shapes. It’s the pasta of choice for many gourmet chefs who value it’s wonderful grain flavour and chewiness.

orecchiette maritate added to meatballs and sauce

I love Benedetto Cavalieri’s orecchiette maritate. It was the perfect pasta choice for this orecchiette with meatballs recipe. Of course, you can also use just orecchiette.

Making orecchiette with meatballs.

Although this orecchiette with meatballs recipe requires a few cooking and prep steps, it’s pretty easy to make. Most time consuming is making the meatballs as they need to be quite small! My hubby and I made them together. In total, we managed to make 40 meatballs. That’s about 10 per person which is a generous portion. Aim for meatballs that are a mouthful size!

orecchiette with meatballs

The meatballs are fried and then cooked in a tomato sauce made from onion and either fresh tomatoes and passata or you can use just passata (Italian canned tomato puree). Total cooking time is only 30-45 minutes if you cook the pasta whilst the meatballs are simmering in the sauce.

Freeze for later or cook in advance.

The meatballs and sauce freeze well. So, since it was just my hubby and I, froze half and got 2 delicious meals out of this orecchiette with meatballs recipe! You can also make the meatballs and sauce in advance and keep sealed in the fridge for 2-3 days.

orecchiette with meatballs recipe from Puglia

If you do try this Italian pasta with meatballs recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

Save this recipe for later?

If you want to save this recipe for later, you can print it, bookmark this page or save it to Pinterest.

Pin for later.

pasta with meatballs recipe from Puglia
orecchiette with meatballs recipe from Puglia

Orecchiette with Meatballs: Recipe from Puglia

Jacqueline De Bono
The original Italian recipe for pasta with meatballs. This orecchiette with meatballs is a traditional dish on Sundays and holidays in Southern Italy.
5 from 29 votes
Print Recipe Save Recipe Saved!
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian, Puglia, Southern Italian
Servings 4
Calories 994 kcal

Ingredients
  

  • 400 g orecchiette (14oz) I used orecchiette maritate by Benedetto Cavalieri

For meatballs

  • 200 g ground veal or beef (7oz)
  • 200 g ground pork (7oz)
  • 1-2 eggs 1 large 2 small
  • 50 g pecorino (2oz) grated
  • 100 g breadcrumbs (4oz) soaked in a little milk
  • 1 glass milk
  • 1 handful fresh parsley chopped
  • salt to taste
  • olive oil as required

For tomato sauce

  • 250 g cherry tomatoes (9oz) or datterini (cut in halves)
  • 320 g tomato passata or polpa (11oz) I used polpa by Mutti
  • 1 onion peeled and finely chopped
  • 3-4 tbsp extra virgin olive oil.
  • salt for pasta and to taste
  • pecorino or ricotta salata grated (as required)
  • peperoncino flakes (red chilli pepper) optional

Instructions
 

  • Peel and finely chop the onion. Wash and half the cherry tomatoes. Wash and chop the parsley. Soak the breadcrumbs in a little milk.
  • Brown the peeled and chopped onion in a little olive oil until it softens, add the chopped small tomatoes. Once the tomatoes also start to soften add the tomato passata or polpa and salt, cook for about 20 minutes. Add pepper to taste.
  • While the sauce is simmering make the meatballs. Put the ground meat, the breadcrumbs soaked in milk, the pecorino cheese, the chopped parsley and a little salt in a bowl and mix and knead together well. Add the eggs and milk and mix and knead everything together well.
  • Make the meat mixture into very small meatballs. You can use a small spoon to measure out the quantity of meat for each meatball or roll a generous handful of the meat mixture into a sausage shape and cut of the required amount and roll between your hands. Once the meatballs are ready,  brown them in hot oil and drain them on kitchen paper to remove the excess oil.
  • Add the meatballs to the sauce and cook for 10-15 minutes over a medium heat. Meanwhile, put a pot of water on to boil for the pasta. Once it boils, add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready, drain it and add to the sauce. Mix everything together well and serve sprinkled with more pecorino or ricotta salata and some peperocino flakes if required.



Notes

You can make the meatballs and sauce in advance and keep in the fridge until ready to serve (2-3 days) or freeze and defrost before reheating. You can also prpare the whole dish in advance and reheat in a hot oven with some grated parmigiano sprinkled on top! 
If you don’t have orecchiette, other short pasta would work well instead, particularly cavatelli, casarecce or penne.
Keyword authentic Italian pasta recipe, Italian recipe, meatballs, orecchiette, pasta

Pin for later

orecchiette maritate with meatballs

More Meat Pasta Recipes

  • Baked orecchiette with lamb recipe from Matera.
  • 7 Leftover Meat Sauce or Bolognese Recipes.
  • Pasta alla Boscaiola (with sausage & mushrooms)
  • Italian Creamy Beef Ragu Recipe

Reader Interactions

Comments

  1. Joseph dagostino says

    February 10, 2021 at 6:11 pm

    My family came from Pescara and this is almost identical to our family recipe. We recently visited there and Vieste. The ORECCHIETTE, we were told by the Italian vendor means “Ears”. Thank you for showing me that isn’t what it actually means. I’m sure that’s what they tell children at the weddings though. 🙂

    Reply
  2. Deborah says

    December 23, 2020 at 6:23 pm

    This recipe looks so amazing. I love the history you shared about the combined pastas. So interesting. Also, it is true about American’s and their meatballs. My grandchildren love for me to make giant meatballs, which I do often.

    Reply
  3. Nisha says

    September 17, 2020 at 9:11 pm

    Wonderful pasta with meat balls, since it’s shallow fried it may not even need much oil.The combination looks like a treat to the tastebuds for sure 🙂

    Reply
  4. Ramona's Cuisine says

    October 28, 2019 at 7:16 pm

    Oh my goodness, what a delightful recipe – I made it with beef the day before yesterday and went down a real treat – kids have asked me to make it again tonight and I actually cannot wait to have it again myself – absolutely delicious recipe. Thank you so much for sharing this mouthwatering recipe – my kids said thank you Jacqui!! xx

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:33 am

      I am so happy that the family loved it!

      Reply
  5. Mirlene says

    October 28, 2019 at 11:04 am

    Such an epic dish. My kids will devour this the minute I put it in front of them. Looking to trying it.

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:34 am

      Thank you, Mirlene. Hope you got to make it!

      Reply
  6. Amy Dong says

    October 28, 2019 at 6:41 am

    Orecchiette is such a fun pasta shape to cook with and serve. Love how you made this into a simple, manageable meal the whole family can enjoy!

    Reply
    • The Pasta Project says

      January 06, 2020 at 5:36 am

      Thank you, Amy. Simple and delicious are always a winner!

      Reply
  7. SHANIKA says

    October 28, 2019 at 6:40 am

    Orecchiette pasta is such a great pasta to make! But I’ve never thought about pairing it with meatballs. Such a creative way to enjoy ‘spaghetti + meatballs’! Looks great!

    Reply
    • The Pasta Project says

      January 12, 2020 at 4:17 am

      Thank you, Shanika! Oriecchiette is delicious!

      Reply
  8. Debbie says

    October 28, 2019 at 2:44 am

    Your Orecchiette with Meatballs is on our dinner rotation for this week. This sounds so flavorful I can’t wait to try it. I always love your post, you always provide so much information .

    Reply
    • The Pasta Project says

      January 12, 2020 at 4:18 am

      Thank you, Debbie. I hope the family loved it!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

More about me →

TOP ITALIAN FOOD BLOG

3rd place in Top 50 Italian Food Blogs Awards by Feedspot

Italian Food Blogs

FEATURED IN

A few website logos showing where the pasta project has been featured in: Insider, Wikipedia, Food52, Buzzfeed, The Guardian, Parade

FOLLOW ME

  • Facebook
  • Instagram
  • Pinterest

VISIT MY SHOP

In my weekly newsletters, I write about my life in Italy, Italian places, traditions and culture, as well as other foods not just pasta! As a Pasta Project subscriber you'll also get a FREE recipe e-book series! Plus links to the latest recipes and posts.

So, sign up now and get the first recipe e-books to download!

Privacy Policy

Footer

↑ back to top

About

  • Legal disclaimer
  • Privacy Policy

Follow Me

  • Facebook
  • Instagram
  • Pinterest

Contact

  • Copyright & Disclaimer/ Terms of Use

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 The Pasta Project