Italian Meatballs

Italian Meatballs

Italian meatballs braised in tomato sauce are a true delight. This is my recipe for no fuss, perfect Italian Meatballs.

Great comfort food for when you have a few mouths to feed – the secret is a blend of minced pork and beef bound with bread and milk.

Roast and then braise these meatballs in your favourite tomato sauce and serve with pasta.

Italian Meatballs
Serves 5

400g Minced Beef (Preferably Course Ground)
400g Minced Pork (Preferably Belly and Course Ground)
2 Slices White Bread (Gluten Free if Required)
75ml Milk
Large Handful Chopped Parsley
75g Grated Parmesan
1 1/2tsp Dried Oregano
1tsp Sea Salt
2tsp Cracked Black Pepper


1) Preheat the oven to 200c. Remove the crusts from the bread and soak in the milk. Combine all of the ingredients in a large bowl, including the bread and milk, and mix well with your hands to combine.

2) Roll the mixture into balls around the size of a plum – you should get around 15 meatballs.

3) Transfer the meatballs to a lined baking tray and bake in the oven for 20 minutes or until cooked through. When ready, remove and transfer to a large pan. Pour over your tomato sauce and braise for 5-10 minutes until the sauce has come to a simmer.

4) Serve the meatballs and sauce with pasta and top with a little grated parmesan and cracked black pepper.


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