Who doesn’t love meatballs? This is a go-to, foolproof meatball recipe that you’ll find yourself making over and over again. Serve them over pasta or mashed potato or alongside some crusty bread to mop up all the deliciously rich tomato sauce.


  • 500g grass fed or organic beef mince

  • 2 free-range or organic eggs, lightly beaten

  • 1 Tbsp ghee or tallow

  • ¼ cup Parmesan, grated, plus extra to serve

  • ½ cup chopped flat-leaf parsley, plus extra to serve

  • 1 onion, finely diced

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 2 garlic cloves, minced

  • 1 cup fresh breadcrumbs or almond meal

  • Tomato sauce 

  • 700ml tomato passata (tomato puree)

  • 1 Tbsp ghee or tallow

  • 1 onion, finely diced

  • 1 clove garlic, minced

  • 1 Tbsp organic raw sugar 

  • Handful of fresh basil, torn

  • Sea salt and freshly cracked black pepper


  • 1.

    Place the mince, oregano, thyme, salt, pepper, parmesan, breadcrumbs, egg, and garlic in a bowl and mix to combine

  • 2.

    Roll tablespoonfuls of the mixture into balls and refrigerate for 20 minutes (this will help them keep their shape better when you cook them)

  • 3.

    Heat the ghee in a deep heavy-based frying pan over medium heat. Add the meatballs and cook for 6 to 8 minutes or until browned and cooked through. Set aside

  • 4.

    To make the tomato sauce: in the same pan, heat the ghee over medium heat. Add the onion and garlic and cook until softened. Add the tomato purée, sugar and basil and cook for 5 minutes,

  • 5.

    Return meatballs to the sauce and mix to coat, then cook for a further 15 to 20 minutes, gently stirring occasionally, until the sauce is thick and rich in colour. Stir in the herbs

  • 6.

    Garnish with freshly grated Parmesan

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Posted by sarnyReport
Me too what a fantastic chef