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Meatballs

Mains

Ingredients

  • 1 cup lightly packed of finely diced white sandwich bread, crusts removed
  • 1 small onion, grated
  • 500g ground beef or lamb, or a combination of both
  • 1 egg
  • ¼ cup fresh parsley, finely chopped
  • 2 garlic cloves, minced
  • ¾ tsp salt
  • ¼ tsp black pepper ##### Sauce
  • 2½ tbsp olive oil
  • 2 garlic cloves, minced
  • ¾ cup onion, finely chopped
  • 700g tomato passata
  • ½ cup water
  • ½ tsp red pepper flakes
  • 1 tsp dried Italian herb mix
  • 1 tsp salt
  • Black pepper
To Serve
  • Pasta of choice

Method

  1. Grate the onion using a standard box grater in a large bowl until you have about ½ cup of grated onion and juices.
  2. Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 minutes or so).
  3. Add all the remaining meatball ingredients and use hands to mix well.
  4. Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture.
  5. Heat 1½ tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over - about 3-4 minutes.
  6. When they are browned but not cooked through, carefully transfer them onto a plate.
  7. For the sauce: Heat 1 tbsp of olive oil in the frying pan.
  8. 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.
  9. Carefully transfer the meatballs and any juices that have pooled on the plate into the sauce.
  10. Cook the meatballs for 8-10 minutes, turning and stirring occasionally. Adjust salt and pepper to taste.
  11. While the meatballs are cooking, cook your pasta of choice.
  12. Serve the meatballs on pasta.