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Meatballs Puttanesca Recipe

Meatballs Puttanesca Recipe (Healthy Weeknight Style)

This Meatballs Puttanesca is a bold, vibrant, healthy weeknight dinner made with roasted fresh tomatoes, briny olives, capers, and golden baked meatballs. Roasting the tomatoes intensifies their natural sweetness, giving you a brighter, lighter, and fresher puttanesca sauce — no heavy canned base required. The meatballs bake separately, keeping the sauce clean while staying tender and juicy. Ready in under an hour and bursting with Italian flavor!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings
Calories 420 kcal

Equipment

  • Baking dish (ovenproof)
  • Sheet pan
  • mixing bowl
  • parchment paper

Ingredients
  

  • 2 lbs Fresh tomatoes, halved (Campari, heirloom, or cherry)
  • 4 cloves Garlic, thinly sliced
  • 3 tbsp Extra virgin olive oil
  • 4 fillets Anchovy fillets
  • 1 tsp Dried oregano
  • 0.5 tsp Red pepper flakes
  • 0.25 tsp Salt
  • 0.25 tsp Black pepper
  • 1 lb Ground beef (or beef/pork blend)
  • 0.5 cup Panko breadcrumbs
  • 2 cloves Garlic, grated
  • 0.25 cup Pecorino Romano, grated
  • 0.25 tsp Salt
  • 0.25 tsp Black pepper
  • 2 tbsp Capers, drained
  • 0.5 cup Kalamata or Taggiasca olives, halved
  • 0.25 cup Fresh basil, torn

Instructions
 

  • Preheat oven to 425°F (220°C). In an ovenproof baking dish, combine the halved tomatoes, sliced garlic, anchovy fillets, olive oil, oregano, red pepper flakes, salt, and pepper. Toss well. Roast for 20 minutes until the tomatoes soften and the anchovies dissolve.
  • While the tomatoes roast, gently mix the ground beef, panko breadcrumbs, grated garlic, Pecorino Romano, salt, and black pepper. Add 1–2 tablespoons water if needed. Shape into golf-ball-size meatballs.
  • Place the meatballs on a parchment-lined sheet pan and bake for 10 minutes, or until lightly golden.
  • Remove the roasted tomatoes from the oven. Stir in the olives and capers. Nestle the baked meatballs into the sauce and spoon some sauce over them.
  • Return the baking dish to the oven for 5 more minutes, allowing flavors to meld and meatballs to cook through. Garnish with torn fresh basil before serving.

Notes

Control Salt: Ingredients like olives, anchovies, capers, and Pecorino are naturally salty — season lightly and adjust at the end.
Low-Carb Option: Serve over zucchini noodles or spaghetti squash for a lighter meal.
Best Olives: Taggiasca or Kalamata provide authentic briny depth.
Meal Prep Tip: Meatballs can be rolled up to 24 hours ahead and refrigerated until ready to bake.