Italian-style Meatballs
Servings: 4
Calories: 627kcal
Soft, cheesy Italian-style Meatballs gently simmered in a rich tomato sauce until perfectly tender. With no frying required and everything cooked in the one pan, this comforting family dinner feels incredibly special without the extra effort.
Ingredients
Meatballs
- 1 tbsp extra-virgin olive oil
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 250 g minced (ground) pork (see note 1 for subs)
- 250 g minced (ground) beef (see note 1 for subs)
- 60 g panko breadcrumbs
- 2 tbsp full-cream (whole) milk
- ¼ bunch freshly chopped flat-leaf parsley
- 1 egg
- 50 g freshly grated parmesan, plus extra to serve
- 75 g freshly grated mozzarella
- ¾ tsp sea salt flakes
Rich Tomato Sauce
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 800 g canned whole tomatoes (can be substituted with crushed tomatoes or passata)
- 125 ml water
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- ¼ bunch basil leaves, to serve
To serve
Instructions
- Cook the onions and garlic for the meatballs – Heat the oil in a large, heavy-based frying pan over medium–low heat. Add the onion and cook, stirring, for 4–5 minutes until softened. Add the garlic and cook, stirring, for 30 seconds. Remove the onion and garlic using a spoon. Set aside on a plate to cool for 5 minutes while you start the sauce.
- Start the rich tomato sauce – To the same pan, add the olive oil and butter. Once the butter has melted, immediately add the garlic and cook, stirring, for 30–60 seconds. Add the tomatoes, water, salt and pepper. Use the back of your wooden spoon to break up the tomatoes. Reduce the heat to low and simmer, uncovered, for 10 minutes while you make the meatballs.
- Make the meatballs – Place the cooked onion and garlic with the remaining meatball ingredients in a large bowl. Mix well to combine using your hands. Divide the mixture into sixteen even portions, then roll into sixteen balls.
- Add the meatballs to the sauce – Place the meatballs in the rich tomato sauce and cook for 12–15 minutes. Turn and cook for a further 8–10 minutes, or until the meatballs have cooked through. The sauce should be gently simmering, with small bubbles appearing around the meatballs. Avoid a rapid simmer, which can cause the meatballs to break apart and for the sauce to thicken too quickly. If the sauce is looking too thick, add 1–2 tablespoons of water at a time. If the sauce is too thin at the end of the cooking time, simply increase the heat to medium–high and allow it to simmer for 2–3 minutes or until thickened to your liking.
- Serve – Top the meatballs with parmesan and basil leaves. Serve with garlic bread on the side.
Notes
Note 1 – Mince substitutions Use a combination of minced (ground) beef and pork (as per the recipe) for best results. Most supermarkets sell beef and pork mince already combined. You can also make the meatballs with all beef mince (not lean), chicken mince or pork mince.
To thaw and cook – Thaw the meatballs overnight in the refrigerator. Prepare the sauce as directed and cook the thawed meatballs according to the recipe instructions. Cooked dish – If you would like to make the entire recipe ahead, see the Leftovers section below for storage and reheating instructions.
Make Ahead
Fridge – Roll the meatballs and store them, uncooked, in an airtight container in the refrigerator for up to 24 hours. When ready to cook, prepare the sauce and cook the meatballs as directed. Freezer – Place the uncooked meatballs on a lined tray and freeze until firm. Transfer to an airtight container or freezer bag and freeze for up to 3 months.To thaw and cook – Thaw the meatballs overnight in the refrigerator. Prepare the sauce as directed and cook the thawed meatballs according to the recipe instructions. Cooked dish – If you would like to make the entire recipe ahead, see the Leftovers section below for storage and reheating instructions.
Leftovers
Fridge – Store the cooked meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. Freezer – Allow the meatballs and sauce to cool completely for up to 2 hours, then freeze in an airtight container for up to 3 months. To thaw and reheat – Thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat or in the microwave until heated through. If the sauce has thickened, add a splash of water to loosen it as it reheats.Nutrition Facts
Italian-style Meatballs
Serving Size
507 g
Amount per Serving
Calories
627
% Daily Value*
Fat
41
g
63
%
Saturated Fat
19
g
119
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
16
g
Cholesterol
176
mg
59
%
Sodium
1419
mg
62
%
Potassium
1316
mg
38
%
Carbohydrates
20
g
7
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
42
g
84
%
Calcium
410
mg
41
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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