Learn to make homemade Italian Meatballs

11 February 2019

A home cooked favourite made easy and delicious

Saucy Italian Meatballs is staple in most households and a delicious addition to Spaghetti or just perfect solo with crusty bread.

Meatballs (Paulette)

2 x whole eggs

150mls milk

3 x sliced white bread (crumbs)

250gm veal mince

200gm beef mince

200gm diced brown onion

100gm chopped parsley

1 x garlic clove (crushed)

50gm shaved parmesan cheese.

Sugo (Italian Sauce)

150gm finely chopped brown onion

10gm crushed garlic

100gm castor sugar

10 x basil leafs finely chopped

100gm tomato sauce

2 x 300gm crushed tomato

Season to taste.

Method

Meatballs

  • Heat 2ml oil in shallow pan, add garlic and diced onion and cook until sauteed.
  • Add bread in a blender crush to make bread crumbs and mixed in with seasoning. Remove and cool.
  • In a clean bowl add mince, eggs and bread mixture, 2/2 parmesan and mix well with a wooden spoon.
  • Roll mixture into 50gm balls and put on tray and cover in fridge

Sauce

  • Heat oil in a shallow pan, add garlic then onion and cook until translucent. 
  • Add tomato paste and cook out for 3 minutes.
  • Add crushed tomato and simmer out for 5 minutes.
  • Add sugar, basil and seasoning to taste.

Combine

  • heat oil in shallow pot, and ad the rolled meatballs and stir around for even colour.
  • Add sauce and mix slowly so the meatballs don't break apart. Bring to the boil, slowly simmer for 5 minutes and then cover with foil.
  • Pre heat oven to 180degrees.
  • Place pot with ingredients in pre hearted oven for 15-20 minutes or until cooked through
  • Remove from oven, serve with shaved parmesan and crusty bread or pasta of your choice.