From fiery Calabrian chilli paste to rich truffle butter, this series of Tom Kerridge Cooks Italy has already introduced us to some seriously tasty Italian ingredients. Tonight's episode (ITV, 7.30pm), has us stocking up on Italian passata after inspiring one of the cosiest dinners of the series: Meatball Mozzarella Ciabatta Rolls. Yes, chef!

We've rounded up the exact M&S ingredients Tom uses in tonight's standout recipe, so recreating it at home couldn't be easier.

tom kerridge cooks italy meatball and mozzarella ciabatta rolls
M&S
tom kerridge cooks italy meatball and mozzarella ciabatta rolls
M&S

Tom Kerridge Cooks Italy Episode 4: Puglia

This week Tom heads to Puglia, where he uncovers why tomatoes remain the backbone of Italian cooking before using the Cook With M&S Italian Tomato Passata (£2.80, 690g) to create his Meatball Mozzarella Ciabatta Rolls. Packed with rich tomato sauce, tender meatballs and bubbling mozzarella, we can't wait to make the family-friendly recipe this weekend.

tom kerridge cooks italy meatball and mozzarella ciabatta rolls
M&S

Tom's travels continue through Puglia's pomegranate orchards, where he meets growers helping to revive one of Italy's oldest fruits. The sweet, jewel-like seeds are then used in his vibrant Lamb Cutlets with Pomegranate Cous Cous, bringing a fresh burst of flavour to the episode's second recipe.

Fancy giving Tom's Meatball Mozzarella Ciabatta Rolls a go yourself? Read on for the full list of ingredients and recipe.

tom kerridge cooks italy meatball and mozzarella ciabatta rolls
M&S

Tom's Meatball and Mozzarella Ciabatta Rolls

Serves: 4
Time: 1 hour 30 minutes

Ingredients

For the meatballs:

  • 300g M&S Remarksable Value 5% British beef mince
  • 200g M&S Heritage Gold 5% British pork mince
  • 50g white breadcrumbs
  • 50ml M&S Remarksable Value whole milk
  • 2 sprigs rosemary, leaves finely chopped
  • 1 tsp garlic granules
  • 1 tsp dried oregano
  • 30g M&S Parmigiano Reggiano, finely grated

For the sauce:

  • 2 tbsp light olive oil
  • 1 M&S Remarksable Value brown onion, finely diced
  • 2 M&S Remarksable Value cloves garlic, minced
  • 1 tsp caster sugar
  • ½ tsp chilli flakes
  • 1 jar (690g) M&S Italian passata Rustica
  • 10g basil, plus extra to serve

To serve:

  • 4 ciabatta rolls, halved
  • 1 pack (250g) Italian mozzarella, thickly sliced

Method

  1. Add the beef, pork, breadcrumbs, milk, rosemary, garlic granules, oregano and parmesan to a bowl, season and mix well. Shape into 20 meatballs and chill for 1 hour until firm.
  2. Heat 1 tbsp oil in a large frying pan over a medium‑high heat and fry the meatballs for 4-5 minutes until golden all over, working in batches if needed. Remove and set aside.
  3. Add the remaining oil to the pan with the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 2 minutes. Add the sugar and chilli flakes, then pour in the passata. Swirl 100ml water in the bottle and add to the pan. Stir, bring to a simmer, then return the meatballs with two basil stalks. Season and simmer for 10 minutes until cooked through and thickened.
  4. Preheat the grill to medium‑high. Arrange the ciabatta halves cut side up on a foil‑lined tray, top with mozzarella and grill for 5-10 minutes until melted and golden.
  5. Spoon five meatballs onto each base, scatter with basil and finish with the tops.

Check back next week for more recipes from Tom Kerridge Cooks Italy, where he heads into Italy's mountains to explore pasta, chestnuts and the ingredients behind another delicious dinner.

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Stacey Smith
Senior Food & Drink Editor

Stacey looks after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila.   Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Prior to this, Stacey wrote hundreds of in-depth buying guides for the Independent, i newspaper and BBC Good Food, as well as reviewing restaurants and interviewing celebrities in her column at Balance Magazine.    Stacey has also appeared in BAFTA-nominated BBC documentary Blood, Sweat & Takeaways, where she investigated South East Asia's food production industry, appearing on both Newsnight and BBC World Service to share her findings. Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business.    You can follow Stacey on Instagram @crummbs_uk