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Italian Meatballs


20 Meatballs



lean pork/mince x 600g
1x fresh egg
1x tbsp chopped parsley
1x tbsp. chopped basil
1x tsp black pepper
1x tsp salt
¼ cup breadcrumbs
2x tbsp of grated parmesan cheese
1x crushed garlic (small)
1x tbsp plain flour
2x tbsp olive oil

Tomato Sauce:

2 Tbsp olive oil
3/4 cup finely chopped onions
2 Tbsp chopped fresh parsley
1 Tbsp sugar
1 clove garlic, minced
1 28 oz. can crushed tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste



  1. Place the ground pork into a large mixing bowl and break the meat into smaller pieces.
  2. Add the remaining ingredients and mix by hand until well blended. Don’t overwork the meatballs or they will become mealy.
    (If you want to test the flavour: take a small amount of the mix, flatten it and lightly fry until browned, taste and adjust the seasoning if needed).
  3. Form the meat into a ball size approx. 4cm in diameter

Tomato Sauce:

  1. Begin with the tomato sauce, which will simmer while you prepare the meatballs.
  2. Heat olive oil in a medium pot on medium heat.
  3. Add the onions, garlic, parsley and stir.
  4. Reduce the heat to low and cover the pan for 10 minutes.
  5. Remove the cover and add in the tomatoes, sugar, tomato paste and basil. Then increase the heat to medium/high.
  6. Once sauce has been boiling for 5-10min add in the meatballs.
  7. Season with salt and pepper and bring to a low simmer by reducing the heat to low.
  8. Allow the sauce and meatballs to cook with the lid half covering the pot for 30 minutes.
  9. Adjust seasonings if required and serve.