The BEST Italian meatball recipe
Ever had a dry meatball?? You won’t find any in this dish
My SECRET is to soak the breadcrumbs with blended onion for 15 mins so they take in all of that moisture, before combining them with the meat. Full recipe below! Save me recreate
Ingredients (serves 8):
500g pork mince
500g beef mince
3 slices white bread
2 small or one large onion
3 cloves garlic
2 large handfuls grated Parmesan
1/2 bunch fresh parsley, finely chopped
2 tsp salt
1 tsp pepper
1 onion, finely chopped
5 garlic cloves, minced
1/4 bunch fresh parsley, finely chopped
2 tbsp olive oil
1 pack cherry tomatoes, halved
1 tin chopped tomatoes
100ml red wine
2 tbsp tomato purée
1.5 tsp salt
1/2 tsp paprika
1 tsp pepper
1 handful grated Parmesan
1. For the balls, blend the onions and set aside in a bowl. Blend the bread and add to the onion, mix and set aside for 10 mins.
2. Finely chop the garlic, then add this along with all of your other ball ingredients to the bread and onion mix. Roll into balls (I like smaller than golf ball size but it doesn’t matter). Cover and refrigerate while you make the sauce.
3. Add your oil to a large pan and fry your onion for 5 mins, add your garlic and fry for 2 mins. Add your cherry tomatoes and fry for 10 mins until breaking down. Add your wine and cook for 5 mins until reduced by at least half. Add your tomato purée, the tinned tomatoes and use the tin, fill it half with water and add that too. Add the paprika, salt and pepper and simmer for 20 mins.
4. Whilst that’s simmering, brown your meatballs all over in batches. Once all done, add them gently to the sauce. Mix then either simmer for 10 mins or bake (my way) for 10 mins topped with Parmesan and parsley. Serve! I love mine as part of a tapas meal but they go so well with pasta too!