- 500g regular beef mince (see note 1)
- 250g pork mince (see note 1 for substitutes)
- 1 onion, grated (see note 2)
- 2/3 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1 tbsp parmesan cheese, freshly grated (optional)
- 1 tbsp parsley, freshly chopped (optional)
- Preheat the oven to a 200°C fan.
- Place the meatball ingredients in a large bowl, and mix until combined. Measure out a tbsp of mixture (using an ice cream scoop is helpful) and roll out the meatballs.
- Heat the olive oil in a large, ovenproof skillet on medium heat to make the sauce. Add the garlic and cook, stirring for 1 minute.
- Add the passata, chicken stock, sugar, salt and pepper. Simmer for 2-3 minutes.
- Gently submerge the meatballs into the sauce, so they are evenly distributed in the pan.
- Using a spoon, ladle some of the sauce on top of each meatball (they may not be completely submerged under the sauce, which is fine, the sauce will stop them from drying out).
- Sprinkle the top generously with cheese. Bake for 18-20 minutes until golden and the meatballs are cooked through.
- Serve with your favourite sides (see note 3).
Note 1 – Regular, 20% fat beef mince is required for this recipe (not lean beef, as it will produce dry and tough meatballs). You can omit the pork mince completely and substitute it with more beef mince.
Note 2 – Grating the onions will ensure the meatballs are extra juicy and flavour packed. Cut your onion in half and grate it on the cut side using a box grater. This ensures you are left with a fine onion “pulp” versus chunks of onions.
Note 3 – Serve with fresh sourdough bread or garlic bread and a green salad. The sauce consistency is thin and perfect for dipping.
MAKE AHEAD – Once the meatballs are formed, place them on a tray, freeze and then transfer them to a reusable sandwich bag once frozen (to stop them from sticking). They are best thawed completely overnight in the fridge before use. The frozen meatballs can also be added to the sauce as per the recipe. You will need to add 15 minutes to the recipe cooking time.
LEFTOVERS – Refrigerate for up to 3 days. Freeze for up to 3 months (in individual portions). Thaw completely overnight in the fridge and reheat in the microwave or oven.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: beef, meatballs
- Method: pan, simmer
- Cuisine: Italians
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