Italian Meatballs
Delicious Italian Meatballs made with ground beef and pork for a juicy flavor, served with pasta and sauce.
Equipment
- large bowl
- non-stick fry pan
- Box Grater
Ingredients
Meatballs
- 1 cup diced white sandwich bread lightly packed, crusts removed
- 1 small onion brown, white or yellow
- 14 oz ground beef mince
- 3 oz ground pork mince, or sub with more beef
- 1 large egg
- ¼ cup fresh parsley finely chopped
- 2 cloves garlic minced
- ¼ cup Parmigiano-Reggiano or parmesan, freshly grated
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Cooking Meatballs & Sauce
- 2.5 tablespoon olive oil
- 2 cloves garlic minced
- ¾ cup onion finely chopped (white, brown or yellow)
- 24 oz tomato passata Tomato Puree in US/CAN
- ½ cup water
- 1 teaspoon red pepper flakes chili flakes
- 3 teaspoon dried Italian herb mix parsley, basil, thyme, oregano
- 1 teaspoon salt
- black pepper
To Serve
- Pasta of choice
- Parmesan
- Parsley finely chopped (optional)
Instructions
Meatballs
- Grate the onion using a standard box grater in a large bowl until you have about ½ cup of grated onion and juices.
- Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 min or so).
- Add all the remaining Meatball ingredients. Use hands to mix well.
- Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture.
- Heat 1 ½ tablespoon olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over – about 3 – 4 minutes.
- When they are browned but NOT cooked through, carefully transfer them onto a plate.
Cooking & Sauce
- Heat 1 tablespoon of olive oil into the fry pan.
- Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere.
- Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
- Cook the meatballs for 8 – 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
- While the meatballs are cooking, cook your pasta of choice.
- Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.
Notes
Use plain white sandwich bread for best results. Pork adds juiciness to the meatballs but can be substituted with more beef.
Nutrition
Serving: 307gCalories: 442kcalCarbohydrates: 26gProtein: 34gFat: 22gSaturated Fat: 7gCholesterol: 125mgSodium: 1552mgPotassium: 1127mgFiber: 5gSugar: 11gVitamin A: 1000IUVitamin C: 27.6mgCalcium: 214mgIron: 6.3mg
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