Straight forward Italian meatball recipe


  • Meatballs

  • ½ onion diced finely

  • 750gms pork / veal / beef mince

  • ¾ cup breadcrumbs

  • ¼ cup grated parmesan cheese

  • 2 tablespoons finely chopped fresh parsley

  • 1 egg, beaten

  • 2 gloves fresh garlic finely chopped

  • Rind & juice of ½ lemon

  • Pinch salt & dash of pepper

  • ¼ cup tablespoons olive oil

  • 500gms cooked pasta

  • Plain flour seasoned with dry chicken / vegetable stock

  • Tomato based Sauce

  • 425gms tomato puree

  • ½ cup beef / vegetable stock

  • ½ cup red wine

  • 2 tablespoons chopped basil

  • 1 clove garlic finely chopped

  • Salt & pepper to taste


  • 1.


  • 2.

    - Heat olive oil slowly until temperature right for slow frying **You can determine this by placing the end of a wooden chopstick in the pan, when bubbles slowly rise from the base of the chopstick, you are ready to fry your meatballs.

  • 3.

    - In a large bowl, combine mince, breadcrumbs, parmesan, onion, parley, egg, garlic, lemon rind & juice, salt and pepper. Roll generous teaspoons of mixture in to backs and roll balls in seasoned flour.

  • 4.

    - Fry meatballs until golden brown setting aside on paper towel.

  • 5.

    - Remove excess fat and juices from the pan.

  • 6.

    To make the sauce

  • 7.

    - In the same pan, combine tomato puree, stock, wine, basil, garlic, salt and pepper. Bring to the boil.

  • 8.

    ***While doing this, also place your pan full of water on the stove to boil in preparation for cooking your pasta.

  • 9.

    - Reduce heat and return meatballs to the pan. Allow to simmer for 10-15 minutes.

  • 10.

    ***While meatballs and sauce are cooking, add past to your pot of boiling water to cook.

  • 11.

    Garnish dish with freshly grated parmesan

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