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Italian-style meatballs
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Irresistible pork and veal meatballs with fresh basil and breadcrumbs.
Ingredients:
  • 18.20 gm olive oil
  • 1 x 700ml btl passata (tomato pasta sauce)
  • 1 x 400g can diced tomato
  • 44.40 gm tomato paste
  • 40.00 gm water
  • 5.00 gm caster sugar
  • 125.00 ml torn fresh basil leaves
  • Shaved parmesan
  • Crusty bread, to serve
  • Baby rocket salad, to serve
  • 250g pork mince
  • 250g veal mince
  • 70g (1 cup) fresh breadcrumbs (made from day-old Italian-style bread)
  • 1 brown onion, coarsely grated
  • 1 egg, lightly whisked
  • 40.00 ml chopped fresh basil
Instructions:
  • For the meatballs, combine pork mince, veal mince, breadcrumbs, onion, garlic, egg, and basil in a large bowl. Season with salt and pepper. Mix well using clean wet hands. Shape 2 tablespoons of the mixture into a ball and repeat to make a total of 16 meatballs.
  • In a large non-stick frying pan over medium heat, sizzle the oil, then swirl in the meatballs and cook for 5 minutes until nicely browned, turning as needed.
  • In a medium bowl, combine the passata, diced tomato, and tomato paste. Fill the empty passata bottle with a little water, shake well, and pour into the bowl. Stir until thoroughly mixed.
  • Pour the tomato mixture into the pan, cover, and gently simmer over medium heat. Lower the heat to medium-low and cook covered for 15 minutes until the meatballs are tender. Take the pan off the heat and stir in the sugar. Season with salt and pepper to taste. (For freezing instructions, refer to tips section.)
  • Plate the meatballs, pour over the sauce, and garnish with fresh basil and parmesan. Accompany with crusty bread and rocket salad.

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