Italian Meatballs

There's something incredibly comforting about a plate of tender, flavorful meatballs smothered in a rich tomato sauce. This recipe is a family favorite, packed full of fresh basil and two types of cheese for a burst of flavor in every bite. Best of all, it's surprisingly easy to prepare.

4-6 servings

Prep time: 20 minutes

Cook time: 55 minutes

Ingredients

For the Meatballs:

• 500g beef mince

• ¾ cup breadcrumbs (plain or panko)

• ½ cup milk

• 1 bunch of fresh basil

• 1 cup grated tasty cheese

• 2 tablespoons grated parmesan cheese

• ⅓ cup tomato sauce

• 1 teaspoon crushed garlic

• 1 teaspoon chicken stock powder

• 1 large egg

For the Sauce & Serving:

• 500ml tomato passata

• 2 teaspoons chicken stock powder

• Olive oil, for frying

• Your favorite pasta, to serve

• Extra parmesan and basil leaves, for garnish

  
  

Method

1. Soak the Breadcrumbs: In a small bowl, combine the breadcrumbs and milk. Set aside for 10 minutes to allow the breadcrumbs to absorb the liquid fully. This will keep your meatballs moist and tender.

2. Prepare the Basil: Reserve a few small basil leaves for a fresh garnish at the end. Finely chop the remaining basil.

3. Mix the Meatball Mixture: In a large mixing bowl, combine the beef mince, chopped basil, tasty cheese, parmesan, tomato sauce, garlic, 1 teaspoon of chicken stock powder, and the egg. Add the soaked breadcrumbs. Using clean hands, mix everything together until just combined.

4. Form & Sear the Meatballs: Take heaped tablespoons of the mixture and roll them into firm, even-sized balls. Heat a drizzle of olive oil in a large frying pan over high heat. Working in batches to avoid overcrowding, fry the meatballs, turning often, until they are beautifully browned on all sides. (Note: They don't need to be cooked through at this stage.) As they are done, transfer them to a casserole or oven-safe dish.

5. Preheat Oven: While you finish the meatballs, preheat your oven to 180°C (350°F).

6. Create the Sauce: When all meatballs are fried, reduce the heat on the pan to low. Pour in the tomato passata. Take the empty passata bottle, add about 200ml (roughly half) of water and the remaining 2 teaspoons of chicken stock powder. Shake vigorously to dissolve the powder, then pour this into the pan. Stir well, scraping up all the delicious browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.

7. Bake to Perfection: Pour the simmering sauce over the meatballs in the casserole dish. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for a further 15 minutes, allowing the sauce to thicken slightly.

8. Serve and Enjoy: While the meatballs are in the oven, cook your pasta according to package directions until al dente. Serve the pasta topped with the rich, saucy meatballs, a sprinkle of extra parmesan, and those fresh basil leaves you set aside.

Chef's Notes

• Make-Ahead & Freezing: These meatballs are fantastic for meal prep! Allow them to cool completely after cooking, then store them in an airtight container in the freezer for up to 3 months. To serve, defrost at room temperature before warming gently in the microwave. For the best texture, finish them in a 180°C oven for about 10 minutes.