Meatball recipe that is simple, quick and easy. If you are also looking for a sauce to go with meatballs then the recipe also has an easy meatball sauce recipe. This Italian dish is loved by adults as much as children. I know that it has been a firm favourite family dish in our household, for many years. This may not be a gourmet meal, but it is heart-warming comfort food.
You could buy ready made meatballs if you are pushed for time, but this step by step recipe is so easy, you can have a bash at making your own.
The sauce is nice and healthy too, plus I choose to oven bake my meatballs instead of frying them.
A mixture of pork and mince beef is used so that the meatballs don’t dry out. You could use just beef if you so wished but they may be a drier texture. Alternatively you could buy vegetarian versions and use the sauce if you wish.
Meatball Recipe Ingredients
- Olive oil
- 400g minced pork
- 400g minced beef
- 150g fresh white breadcrumbs
- 2 garlic cloves, peeled and crushed
- 5 tbsp chopped fresh flat-leaf parsley
- 100g freshly grated Parmesan cheese – plus extra for garnish
- 2 eggs beaten
- Salt and black pepper
Easy Meatball Sauce Ingredients
- 800g of tinned chopped tomatoes
- 690ml jar of passata (sieved tomatoes)
- 4 tbsp extra virgin olive oil
- ½ tsp dried chilli flakes
- 10 fresh basil leaves, plus extra to garnish
- Optional – 1 tbsp sugar.
Meatball Recipe Method
Preheat the oven to 220 Degrees C. Rub a large baking sheet with the olive oil and set aside. Place the beef, pork, breadcrumbs, garlic, parsley, parmesan and eggs in a large bowl. Season with salt and pepper. Mix gently with a wooden spoon until everything is thoroughly combined.
Take small golf ball sized amounts of the meat mixture and roll into equal sized balls. Place the balls on the baking sheet and then bake for 12 minutes. Baking rather than frying the meatballs off, helps the meatballs to retain their shape and not break up. Plus you get a lovely colour to them.
To make up the sauce, put the tomatoes, passata and oil in a large saucepan over a medium heat. Stir in the chilli flakes and some salt. Bring to the boil. Reduce the heat, partially cover the pan and simmer for 10 minutes, stirring occasionally. Taste the sauce, if it is too sharp for you, then add the optional sugar. Taste for seasoning with salt and pepper too.
Carefully place the meatballs in the tomato sauce, making sure you partially cover the pan again. Simmer for 30 minutes, turning the meatballs occasionally. If the sauce is getting too thick, add a little hot water from a kettle. During this time, cook your spaghetti or other accompaniment according to pack instructions. To serve, scatter over a few fresh torn basil leaves and additional parmesan if you wish.
Published by