Meatballs

Name: Meatballs
Prep time: 15 min
Cook time: 10 min
Yield: 4 to 6 servings
Cuisine: Italian Menu
Ingredients: White Bread — 3 slices; Water — 160ml; Pork Mince — 450g; Beef Mince — 450g; Parmesan Cheese — 25g; Egg — 1; Garlic — 3 cloves; Parsley — 2 tbsp; Sea Salt — 1 tsp; Black Pepper — ½ tsp; Vegetable Oil — 2 tbsp

Inspired by Italian-American traditions, tender, hand-rolled beef and pork meatballs are pan-seared to golden perfection and simmered in a rich, slow-cooked San Marzano tomato passata. Served over a bed of al dente spaghetti, every satisfying mouthful delivers a comforting harmony of succulent, herb-seasoned meat, velvety sauce, and a generous dusting of sharp aged Parmesan.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 4 to 6

Notes:

Ground turkey or chicken can be substituted for the pork mince or beef mince.

The meatballs can be baked in the oven at 200°C for 18 to 20 minutes instead of pan-frying.

Uncooked meatballs can be frozen on a baking tray in a single layer before transferring to a freezer bag for up to two months.

Prepare the Panada
Remove the crusts from the white bread slices and dice the bread. In a large bowl, combine the diced bread with cold water and let it sit for 5 minutes, then mash with a fork until a smooth paste forms.

Mix the Meatball Mixture
To the bread mixture, add the pork mince, beef mince, Parmesan cheese, egg, minced garlic, chopped parsley, sea salt, and black pepper. Mix thoroughly using your hands just until combined, taking care not to overmix.

Shape the Meatballs
Portion the mixture into 2-tablespoon portions and roll between wet hands to form smooth 1½-inch balls.

Pan-Fry the Meatballs
Heat the oil in a large non-stick pan over medium heat. Fry the meatballs in batches for about 8 minutes in total, turning occasionally until golden brown on all sides and cooked through to an internal temperature of 71°C.