A meatball recipe that rivals that of your favourite Italian restaurant! These meatballs always come out amazingly tender, deliciously flavourful, never dry and they’re always sure to impress! Serve with wholemeal/ gluten free pasta or zucchini noodles as a low carb alternative.
Ingredients (serves 7-8)
1.5 cup fresh bread crumbs
3/4 cup whole milk, then more if needed (coconut/ oat or almond as a dairy free alternative)
500g pork mince
500g premium beef mince
2 large eggs
1/2 cup finely minced yellow onion
2 garlic cloves, minced (2 tsp)
2 Tbsp finely chopped fresh basil
2 Tbsp finely chopped fresh parsley
1 Tbsp finely chopped fresh oregano
1 cup finely shredded Parmesan cheese or tasty cheese
1 large jar of passata sauce (good quality)
1 tbsp tomato paste
Salt and freshly ground black pepper
In a large mixing bowl stir together bread crumbs and milk while adding more milk 1 Tbsp at a time to moisten bread fully. Let rest while you prep ingredients (or at least 5 minutes).
Preheat oven to 180 degrees C on fan bake and pre-line a tray with baking paper.
To breadcrumb mixture add beef, pork, eggs, onion, garlic, basil, parsley, oregano, parmesan and season over top of ingredients evenly with salt and pepper.
Gently toss mixture and break meat up with fingertips until ingredients are evenly mixed. Shape mixture with greased hands into even size meatballs, about 1 1/4-inches each.
Place formed meatballs on baking sheets, fitting about 20 per each and spacing evenly apart. Bake in upper and lower third of oven 20-25 minutes until brown on the outside.
Simmer the passata sauce in a large saucepan with the tomato paste until warm.
Remove the meatballs and add to passata sauce then simmer on low for 10-15 minutes.
Serve on wholemeal/ GF or zucchini pasta with some extra greens. Season to taste.