Italian Style Meatballs

My take on a timeless classic. Italian style meatballs are a truly heartwarming dish. One of those warming dishes that bring warmth even on a cold and rainy evening transporting you to the warm Italian countryside with every bite.

These are great with pasta, some rice or you can even throw them inbetween bread for a truly indulgent sandwich. No matter which way you go, a good greating of cheese on top is an essential additional pleasure.

Root vegatables is also a great choice; I reccomend trying these meatballs with roasted butternut squash or perhaps some marrow.

Use the best quality tomatoes you can find. If using tinned, I try to go for whole San Marzano tomatoes. If using fresh, don't forget to skin your tomatoes first.





Category: Main
Cuisine Type Italian


For 6 Person(s)


500 grams beef mince
500 grams pork mince
100 grams breadcrumbs
3 cloves of garlic
2 large eggs
100 grams parmesan cheese
1 teaspoon oregano

Marinara Sauce

2 tablespoons extra-virgin olive oil
1 medium onion
3 cloves garlic
800 grams peeled tomatoes
1 teaspoon oregano
10 leaves basil

Italian Style Meatballs Directions

  1. For the meatballs, place the beef, pork, breadcrumbs, garlic, eggs, parmesan and oregano into a large bowl. Season with a pinch of salt and a good grinding of fresh black pepper before mixing and combining the ingredients with your hands.
  2. Roll the balls evenly into your disired meatball size.
  3. Take a large casserol dish or other large pan and add the olive oil. Bring to a medium heat. 
  4. Once your pan has reached temperature, gently fry each side of your meatballs until slighlty browned all over, then remove the meatballs from the pan and set aside. You may need to work in batches depending on the size of your pan.
  5. To make the marinara sauce, chop your onion into small chunks and add into the same pan you used for browning the meatballs. Once golden, add the garlic, oregano and tomatoes and season liberally with salt and pepper.
  6. Turn the heat down to medium low and return the meatballs to the pan. Let the sauce simmer for about 15 minutes until the meatballs are cooked through.
  7. Turn off the heat once ready. Take the basil and tear up in your hands and stir into your sauce before serving.

Recipe notes

I usually aim to roll the meatballs into aproximately 55g balls which are a decent size. If you're cooking for children, you may prefer to make the meatballs half the size to make it easier for your kids to enjoy them.

Nutrition facts

Per Serving

Kcal: 197 kcal
Kjoule: 824 Kjoule
Fibers (g): 1.4g
Sodium (mg): 302mg
Carbs: 15.8g
Sugar (g): 2g
Fat: 10.9g
Saturated fat (g): 3.8g
Cholesterol: 74mg
Proteins: 10.2g

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