Classic Italian Meatballs

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

 Ingredients

 Meatballs

• 1 lightly packed cup of sliced white sandwich bread, torn into small pieces, crusts removed (Note 1)
• ½ cup grated onion (brown, white or yellow)
• 14 oz / 400 g ground beef (beef mince)
• 3 oz / 100g ground pork (mince) or substitute with ground beef (beef mince)
• 1 egg
• ¼ cup fresh parsley, finely chopped (Note 3)
• 2 garlic cloves, minced
• ¼ cup Parmigiano-Reggiano (or parmesan), freshly grated
• ¾ tsp salt
• ¼ tsp black pepper
• 1½ tbsp olive oil

Sauce

• 1 tbsp olive oil
• ¾ cup onion, finely chopped (white, brown or yellow)
• 2 garlic cloves, minced
• 24 oz / 700 g tomato passata (known as Tomato Sauce in America)
• ¼ cup water
• 1 tsp red pepper (chili) flakes
• 3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
• 1 tsp salt
• Black pepper

To Serve

• Pasta of choice
• Parmigiano-Reggiano (or parmesan), freshly grated
• Parsley, finely chopped (optional)

 Instructions

1. Place the bread and onion in a large bowl. Mix to combine so the onion juice soaks the bread.
2. Add all the remaining Meatball ingredients except the olive oil. Use you hands to mix well.
3. Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture.
4. Heat 1½ tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over - about 5 minutes. I prefer to shake the pan gently to roll the meatballs around, rather than using a spoon (they hold their shape better).
5. When they are browned but NOT cooked through, carefully transfer them onto a plate.
6. Heat 1 tbsp of olive oil into the fry pan. Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere.
7. Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
8. Cook the meatballs for 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
9. While the meatballs are cooking, cook your pasta of choice.
10. Serve the meatballs on pasta, garnished with extra Parmigiano-Reggiano and parsley if using.