Juicy homemade Italian meatballs with a wonderfully rich and flavouful tomato sauce. This is my go to recipe as it yields the juiciest and most tender meatballs and pairs perfectly with the Italian sauce which i like to simmer for up to 45 minutes to one hour until thickened and incredibly delicious.
Juicy homemade Italian meatballs with a wonderfully rich and flavouful tomato sauce. This is my go to recipe as it yields the juiciest and most tender meatballs and pairs perfectly with the Italian sauce which i like to simmer for up to 45 minutes to one hour until thickened and incredibly delicious.
Yields1 Serving
For the meatballs 350 g (.7 pound) minced beef 250 g (.5 pound) minced pork 3 tbsp parsley, chopped 2 tbsp basil, chopped 1 tbsp rosemary, chopped 1 small onion, grated 2 large garlic cloves, minced ½ cup (56g) Roamano choose, grated ½ cup (30g) breadcrumbs ¾ tsp salt ¼ tsp black pepper 1 egg, beatenFor the Italian sauce 2 Tbsp olive oil 2 large onions, chopped finely 2 garlic cloves, finely chopped 1 tbsp tomato puree 1 x 400g chopped tomatoes 600 g (1.3 pounds) cherry tomatoes 1 tsp oregano 1 tsp sugar ¾ tsp salt freshly ground black pepperTo serve spaghetti basil parmesan cheese
11. First make the sauce. Heat the olive oil in a medium pot and add in the chopped onions, cook for 5-6 minutes or until softened. Add in the garlic and cook a further minute or two on low heat until beginning to brown. Add in the rest of the ingredients, cover and simmer for 45 minutes to one hour, make sure to stir constantly so as not to burn the bottom of the pot.
2. Meanwhile make the meatballs. Place all ingredients in a large bowl and combine together. Roll the mixture in the palm of your hand into 1 & 1/2 inch balls.
2. Heat some oil in a large skillet and fry the meatballs until browned on all sides (but not fully cooked), about 5-10 minutes.
2. Once the sauce is cooked transfer to the pan place the meatballs over the sauce. Cook 10-15 minutes more turning the meatballs occasionally to cook through. Serve with plenty of cooked spaghetti and top with some fresh basil and grated parmesan cheese.
1. First make the sauce. Heat the olive oil in a medium pot and add in the chopped onions, cook for 5-6 minutes or until softened. Add in the garlic and cook a further minute or two on low heat until beginning to brown. Add in the rest of the ingredients, cover and simmer for 45 minutes to one hour, make sure to stir constantly so as not to burn the bottom of the pot.
2. Meanwhile make the meatballs. Place all ingredients in a large bowl and combine together. Roll the mixture in the palm of your hand into 1 & 1/2 inch balls.
2. Heat some oil in a large skillet and fry the meatballs until browned on all sides (but not fully cooked), about 5-10 minutes.
2. Once the sauce is cooked transfer to the pan place the meatballs over the sauce. Cook 10-15 minutes more turning the meatballs occasionally to cook through. Serve with plenty of cooked spaghetti and top with some fresh basil and grated parmesan cheese.
Ingredients
Directions
1. First make the sauce. Heat the olive oil in a medium pot and add in the chopped onions, cook for 5-6 minutes or until softened. Add in the garlic and cook a further minute or two on low heat until beginning to brown. Add in the rest of the ingredients, cover and simmer for 45 minutes to one hour, make sure to stir constantly so as not to burn the bottom of the pot.
2. Meanwhile make the meatballs. Place all ingredients in a large bowl and combine together. Roll the mixture in the palm of your hand into 1 & 1/2 inch balls.
2. Heat some oil in a large skillet and fry the meatballs until browned on all sides (but not fully cooked), about 5-10 minutes.
2. Once the sauce is cooked transfer to the pan place the meatballs over the sauce. Cook 10-15 minutes more turning the meatballs occasionally to cook through. Serve with plenty of cooked spaghetti and top with some fresh basil and grated parmesan cheese.