Juicy Italian meatballs

By Hope Malau
13 April 2016

Just like mamma used to make.

Serves: 6 Preparation: 15 min Cooking: 20 min

MEATBALLS

  • 1 slice white bread, torn into small pieces, crusts removed
  • 1 onion, grated
  • 400 g beef mince
  • 1 egg
  • a handful of parsley, finely chopped
  • 2 garlic cloves, minced
  • 60 ml (¼ c) pecorino cheese, grated
  • salt and freshly ground black pepper
  • 15 ml (1 T) olive oil

SAUCE

  • 15 ml (1 T) olive oil
  • ½ onion, finely chopped
  • 2 garlic cloves, minced
  • 400 g tomato purée
  • 60 ml (¼ c) water
  • 5 ml (1 t) chilli flakes
  • 15 ml (1 T) mixed dry herbs
  • salt and freshly ground black pepper

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1. MEATBALLS Place the bread and onion in a large bowl. Mix to combine. Add all the remaining ingredients except the olive oil. Use your hands to mix      well.

2. Measure out a heaped tablespoon of the mince mixture and roll lightly to form a ball. Repeat with the remaining mixture.

3. Heat the olive oil in a large nonstick frying pan over medium high heat. Add the meatballs and brown all over. When they’re browned, carefully transfer them onto a plate.

4. SAUCE Heat the olive oil in the frying pan. Add the onion and garlic and sauté for 2 minutes until translucent. Add the remaining ingredients. Bring to a simmer and then turn down to medium low so it bubbles gently.

5. Carefully transfer the meatballs to the sauce. Cook the meatballs for 10 minutes, turning and stirring occasionally.

You may also like: Banting meatballs with cauliflower mash 

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