Very grateful to have worked with Mutti Pomodoro on an end of year collaboration using some of their fabulous products. They are amazing!
These were my absolute fave growing up as a child and my nonna would always make them for me. I actually ate these on new years day and it still amazes me how she gets them right every single time.
Best served with spaghetti but I'll eat these on my own. Don't forget the bread to mop up that sauce!
Prep: 25 mins
Cook: 3 hours
3 cloves garlic minced
1 small onion finely diced
1 jar Mutti passata
1 tbsp. Mutti tomato paste
1 tin Mutti canned tomatoes
3 bay leaves
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried chilli flakes
500gm of each minced pork and beef
1 cup breadcrumbs
1 cup parmesan cheese
¼ cup chopped parsley
2 tsp garlic salt
Saucy Italian Meatballs
To make the sauce, firstly heat the oil in a medium saucepan on low heat. Add garlic and onion and cook until translucent.
Add the butter and tomato paste. Mix well and cook for 1-2 minutes.
Add the canned tomatoes and passata and mix.
Add rosemary, oregano, bay leaves, chilli and season with salt. Mix well together and reduce heat to low. Cover with a lid. Let the sauce cook for 1½ - 2 hours. Stir throughout the cooking process.
While the sauce is cooking, you can make a start on the meatballs. To begin, place all the ingredients in a large bowl and combine well. I use my hands as it’s easier but you can use a spoon.
Make them into balls with your hands. The side will depend on how small or large you will like them. With 1kg I made 30. Place them on a flat tray, cover in cling wrap and place them in the fridge for an hour to firm.
In a large saucepan cook each of the meatballs until they are a little brown on either sides but not cooked all the way through.
In the last 30mins of the cooking the sauce, place each of the meatballs into the sauce and pop the lid back on. The heat from the sauce will cook the meatballs.
Serve with your favourite pasta or on solely with ciabatta bread.