Food: Meatballs

For any Italian food lover there’s something magical about combining two meats to create an amazing depth of flavour. One of my favourite easy dinners is classic meatballs. This is an easy recipe to do, it’s absolutely delicious and is perfect on it’s own, with a pasta, or a side salad.


Pork Mince (500g)

Veal Mince (500g)

2 eggs

Herbs (my suggestions are parsley and basil, or oregano)

Worcestershire Sauce

2x 400g tins of crushed tomatoes

1 Tbsp Tomato Paste

1 cup Vegetable Stock

2 Tbsp Olive Oil


Start by combining your mince, eggs, herbs, Worcestershire sauce in a bowl with some salt and pepper. Now, before you get started mixing pop your olive oil into a fry pan to start heating on a med/high heat. There’s no option here other than to mix with your hands to get those mitts in there and give it a good squish to combine the minces.

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Next step is to create the little spheres of flavour by working the mixture in your hands until it feels relatively “together”. Put them straight from your hands to the fry pan- less dishes = happy kitchen!



As your meatballs start to cook slowly turn them onto the other sides to brown the outsides and seal the moisture inside.


Once browned, start adding your crushed tomatoes, vegetable stock, any other herbs (or garlic! mmm) and salt and pepper to taste. Rather than adding herbs and other seasoning yourself you can always just a pre-made pasta sauce rather than the canned tomatoes and stock at this point. Allow this to sink in around your meatballs, as the liquid begins to boil turn down the heat to a simmer.


Remember to keep turning your meatballs to get that sauce mixture all over.


Simmer for 20-25 minutes or until the sauce is reduced to your liking.

Serve into bowls, you can add pasta at this point or just have as is like we do. Add some parmesan cheese and enjoy! Admittedly, it doesn’t photograph well but I promise it’s delicious!


This recipe is such a great base and can be changed to your tastes- if i’m feeling particularly gourmet I’ll add some olives into my meatball mix, or add a baby bocconcini into the middle for an oozy-cheese filled treat.

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