Got a man-sized hunger? Tuck into these tasty, saucy balls of meat.


  • Sauce

  • 3 cloves garlic, crushed

  • ½ red onion, finely diced

  • 5 – 6 basil leaves

  • 100g bacon, cubed

  • 1 carrot, 1cm dice

  • 1 celery, 1cm dice

  • 1 green chilli, deseeded, finely sliced

  • ½ red pepper, diced

  • 1 bay leaf

  • 2 tbsp tomato paste

  • ½ cup tomato passata

  • ½ cup chicken stock

  • Knob of butter

  • Salt & pepper

  • Meatballs

  • 400g beef mince

  • ½ cup fresh breadcrumbs

  • ½ red onion, finely diced

  • ½ bunch parsley, chopped

  • ½ clove garlic, grated

  • 2 tbs Worcestershire sauce

  • 1 tsp Tabasco sauce

  • Salt & pepper

  • Filling

  • Blue cheese

  • 2 hard-boiled eggs


  • 1.

    To make the sauce, melt butter in pot over medium heat.

  • 2.

    Sweat onion and garlic. Add bacon and cook for a further few minutes until nicely coloured. Add carrot, celery, chilli, capsicum, basil leaves and bay leaf. Season with salt and pepper.

  • 3.

    Add tomato paste and fry off for a minute or so. Pour in stock and tomato passata.

  • 4.

    Reduce heat and simmer for 10 to 15 minutes or until vegetables start to soften and sauce thickens.

  • 5.

    Meanwhile, in a large mixing bowl combine all ingredients for meatballs. Mix well with your hands and divide into 2 even portions. Shape into balls. Insert thumb into the ball and gently create a space for the filling. Place blue cheese and egg in the cavity and mould mince to cover hole.

  • 6.

    Transfer sauce to an oven proof baking dish. Arrange meatballs on top and drizzle with olive oil.

  • 7.

    Transfer to a preheated oven at 180C for 10 to 15 minutes or until meatballs or crispy and golden.

  • 8.

    Serve immediately. 

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