Meatballs
Meatballs
Ingredients
- 400 grams beef mince
- 150 grams pork mince
- 2 1/2 cups fresh bread crumbs, from 1-2 day old bread, blitzed; if using dried, soak in milk
- 1 cup Parmesan cheese
- 1/4 handful parsley, finely chopped
- 1 egg
- 1 egg yolk, separated
- 2 tablespoons tomato sugo, to 3 tablespoons
- 1 clove garlic, finely grated
- 1 pinch salt
- 1 pinch cracked pepper, as needed
Instructions
- 1
In a large mixing bowl, add the 2 1/2 cups of fresh bread crumbs. If using dried breadcrumbs, soak them in a small amount of milk until softened before adding to the bowl.
⏱️ 2 min - 2
Add the 1 cup of Parmesan cheese and 1/4 handful of finely chopped parsley to the breadcrumbs. Mix these ingredients together by hand until well combined.
⏱️ 2 min
- 3
Add the 150 grams of pork mince and 400 grams of beef mince to the bowl with the breadcrumb mixture.
⏱️ 1 min
- 4
Finely grate the 1 clove of garlic directly over the meat and breadcrumb mixture. Add a pinch of salt and cracked pepper to taste. Crack the 1 whole egg into the bowl, followed by the 1 separated egg yolk.
⏱️ 3 min
- 5
Mix all the ingredients by hand until the meat starts to bind together.
⏱️ 5 min
- 6
Pour in 2 to 3 tablespoons of tomato sugo.
⏱️ 1 min
- 7
Continue mixing by hand until the entire mixture binds together nicely. Be careful not to overwork the mixture, as this can make the meatballs tough.
⏱️ 3 min
- 8
Wet your hands in between each roll to prevent sticking. Roll the meat mixture into individual meatballs, aiming for 13 to 15 meatballs.
⏱️ 10 min
- 9
Place the formed meatballs on a plate and set them aside in the fridge for at least 30 minutes. The longer they chill, the more the flavors will meld, and they will hold their shape better during cooking.
⏱️ 30 min
- 10
To cook, you have two options: Method 1 (Direct into sauce): Bring your favorite tomato sauce to a rolling boil. Gently drop the chilled meatballs directly into the boiling sauce and simmer until cooked through, about 15-20 minutes. Ensure the sauce remains at a boil when adding the meatballs to prevent them from falling apart. Method 2 (Frying): Alternatively, you can flatten the chilled meatballs slightly and pan-fry them in a little olive oil over medium heat until browned on all sides and cooked through, about 10-15 minutes.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Meatballs
- 400 grams beef mince
- 150 grams pork mince
- 2 1/2 cups fresh bread crumbs, from 1-2 day old bread, blitzed; if using dried, soak in milk
- 1 cup Parmesan cheese
- 1/4 handful parsley, finely chopped
- 1 egg
- 1 egg yolk, separated
- 2 tablespoons tomato sugo, to 3 tablespoons
- 1 clove garlic, finely grated
- 1 pinch salt
- 1 pinch cracked pepper, as needed
Instructions
- 1
In a large mixing bowl, add the 2 1/2 cups of fresh bread crumbs. If using dried breadcrumbs, soak them in a small amount of milk until softened before adding to the bowl.
⏱️ 2 min - 2
Add the 1 cup of Parmesan cheese and 1/4 handful of finely chopped parsley to the breadcrumbs. Mix these ingredients together by hand until well combined.
⏱️ 2 min - 3
Add the 150 grams of pork mince and 400 grams of beef mince to the bowl with the breadcrumb mixture.
⏱️ 1 min - 4
Finely grate the 1 clove of garlic directly over the meat and breadcrumb mixture. Add a pinch of salt and cracked pepper to taste. Crack the 1 whole egg into the bowl, followed by the 1 separated egg yolk.
⏱️ 3 min - 5
Mix all the ingredients by hand until the meat starts to bind together.
⏱️ 5 min - 6
Pour in 2 to 3 tablespoons of tomato sugo.
⏱️ 1 min - 7
Continue mixing by hand until the entire mixture binds together nicely. Be careful not to overwork the mixture, as this can make the meatballs tough.
⏱️ 3 min - 8
Wet your hands in between each roll to prevent sticking. Roll the meat mixture into individual meatballs, aiming for 13 to 15 meatballs.
⏱️ 10 min - 9
Place the formed meatballs on a plate and set them aside in the fridge for at least 30 minutes. The longer they chill, the more the flavors will meld, and they will hold their shape better during cooking.
⏱️ 30 min - 10
To cook, you have two options: Method 1 (Direct into sauce): Bring your favorite tomato sauce to a rolling boil. Gently drop the chilled meatballs directly into the boiling sauce and simmer until cooked through, about 15-20 minutes. Ensure the sauce remains at a boil when adding the meatballs to prevent them from falling apart. Method 2 (Frying): Alternatively, you can flatten the chilled meatballs slightly and pan-fry them in a little olive oil over medium heat until browned on all sides and cooked through, about 10-15 minutes.
⏱️ 20 min