Tuscany Meatballs with Pasta

These Tuscany Meatballs are an absolute classic of quick family cooking, impressing with the perfect combination of juicy meat and a creamy sauce. In this recipe for Tuscany Meatballs, we use fresh ground meat, formed into small balls and cooked in the oven in an aromatic mixture of tomato purée and cream. The highlight of this dish is the golden-brown crust of melted mozzarella that holds everything together. The addition of tomato paste gives the sauce a deep, fruity note that harmonizes perfectly with Mediterranean herbs like oregano. While the meatballs bake in the oven, we prepare the pasta al dente so it can perfectly absorb the sauce later. This dish is ideal for using up supplies like onions and cream, which have high perishability. A little pro tip: if you sear the meatballs briefly in a pan before baking, they develop extra roasted aromas that make the flavor of the Tuscany Meatballs even more intense. For those who like it spicier, a pinch of chili flakes can be added to the sauce. Serve hot so the cheese still pulls into beautiful strings. A true comfort food delight for every day!