Written by Cindy Moffatt

How to Cook Italian Meatballs

Prep time – 20min | Cooking Time 30min – Serves 6

Ingredients for the Italian Meatballs

For the meatballs

1/2 chopped onion
salt & pepper
500g mince meat
1 cup bread crumbs
1/2 cup parmesan cheese
1 teaspoon garlic
2 eggs
1 teaspoon origanum
Handful of parsley

For the Sauce

1/2 chopped onion
salt & pepper
2 cans of whole peeled tomatoes
1.5 cups tomatoe puree
1 teaspoon garlic
1 teaspoon origanum
2 teaspoons sweet basil

Preparing the Meatballs

In a big mixing bowl, add your onions, mince meat, parsley, origanum, bread crumbs, parmesan cheese, garlic & eggs. Mix it all together. If the mixture is too sticky, add more bread crumbs.

Once the mixture is well mixed, roll the mince meat up into golf size balls and place on a separate tray.

The Pasta

We like to use Tagliatella pasta for this recipe, but it is entirely up to you which pasta you would prefer to use.

At this point, it would be good to start cooking the pasta now. Cook the pasta according to packet instructions.

Napoletana Sauce

Add a good glug of olive oil to a pot on high heat. Add your onions, sweet basil, origanum and garlic, and simmer until the onions go soft and slightly brown in colour. Add the tin of whole peeled tomatoes and tomatoe puree and allow to simmer on low heat. Once it has been simmering for 15 minutes, add salt & pepper to taste.

Gently place meatballs into the sauce and make sure that they are covered in the sauce. Allow to simmer for another 15 minutes until the meatballs become firm.

Serve on Pasta and Bon Appetit!

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