Bread balls with 'Nduja - L'Italiano Recipe

Bread balls with 'Nduja

Time: Total indicative: 01 h 10 min Cooking: 40 min Preparation: 30 min

The 'nduja is the Calabrian sausage par excellence. It has a bright red color, a soft consistency and a particularly spicy taste. L 'Italiano - The Gourmet Club has selected a top quality product from Calabria, worked in a small company located in Mesoraca, in the province of Crotone: Salumi Lavigna. The history of the "Salumificio Lavigna" starts in 1966 when Mr. Antonio Lavigna gave life to a butcher who also produced a small quantity of pork cold cuts of the Calabrese tradition. Today, Antonio, Santino and Salvatore Lavigna's children are the ones who run the family business, who with passion and open mind, manage the sausage factory being careful to respect the distinctive characteristics of the products and the corporate values handed down by the father but at the same time using innovations in the food sector, to enhance, communicate and market their cured meats.


For the Meatballs:

  • 200 g of stale breadcrumbs
  • 60 g of 'Nduja
  • 3 eggs
  • 50 g of grated pecorino cheese
  • Half a clove of garlic
  • Parsley

For the sauce:

  • 690 g of tomato sauce
  • 150 g cherry tomatoes
  • Garlic
  • 4 teaspoons of extra virgin olive oil
  • 1 teaspoon of pepper (sweet)
  • salt

Made with N'duja 10kg

All the products of the brand Salumificio La Vigna


Pour the oil into a large pan, add the uncoated garlic and the diced cherry tomatoes, fry a few minutes before adding the tomato puree. Leave to cook on a very low heat. While waiting for the sauce to be ready, prepare the meatballs: crumble the breadcrumbs in a large bowl by rubbing it in your hands; a good opportunity to take advantage of bread that is no longer very fresh and unusable to accompany meals. Add the grated pecorino cheese, finely chopped garlic and parsley, the 'nduja into small pieces and the eggs. Mix everything with your hands until the ingredients are well tied together, then take a knob of dough and rotate the meatball between the palms of your hands. After making all the meatballs, salt the sauce with about 1 teaspoon, add the chilli pepper and place them inside the pan. Leave to cook on a low flame with the lid on for about 40-45 minutes, turn them gently, taking care not to break them, and often to prevent them from sticking to the bottom. When cooked, serve hot. If desired they can be served as a single dish of macaroni topped with the sauce and meatballs. Otherwise serve as a main course. Bread balls with 'Nduja are ready!

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