Ingredients
250g pork mince
250g veal mince
70g breadcrumbs (made from day old sourdough)
1 brown onion large coarsely grated
1 garlic clove
1 eggs lightly beaten
2 tbspn fresh basil leaves chopped
2 tbspn parsley chopped
500ml Tomato & Chilli Sugo
To season salt and pepper
250g pork mince
250g veal mince
70g breadcrumbs (made from day old sourdough)
1 brown onion large coarsely grated
1 garlic clove
1 eggs lightly beaten
2 tbspn fresh basil leaves chopped
2 tbspn parsley chopped
500ml Tomato & Chilli Sugo
To season salt and pepper
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
To make the meatballs, place the pork mince, veal mince, breadcrumbs, onion, garlic, egg and basil in a large bowl. Season with salt and pepper. Use clean wet hands to mix until well combined.
2
Shape two tablespoons of the mince mixture into a large ball. Repeat with the remaining mince mixture to make fifteen more balls.
3
Heat the oil in a large non-stick frying pan over medium heat. Add the meatballs and cook, turning occasionally, for five minutes or until browned.
4
Add the Tomato Sugo to the pan. Cover and bring to a simmer over medium heat. Reduce the heat to medium-low and cook, covered, for fifteen minutes or until the meatballs are tender and cooked through. Taste and season with salt and pepper.
5
Divide the meatballs among serving plates and spoon over the sauce. Sprinkle with the basil and parmesan. Serve with crusty bread and rocket salad.
1
To make the meatballs, place the pork mince, veal mince, breadcrumbs, onion, garlic, egg and basil in a large bowl. Season with salt and pepper. Use clean wet hands to mix until well combined.
2
Shape two tablespoons of the mince mixture into a large ball. Repeat with the remaining mince mixture to make fifteen more balls.
3
Heat the oil in a large non-stick frying pan over medium heat. Add the meatballs and cook, turning occasionally, for five minutes or until browned.
4
Add the Tomato Sugo to the pan. Cover and bring to a simmer over medium heat. Reduce the heat to medium-low and cook, covered, for fifteen minutes or until the meatballs are tender and cooked through. Taste and season with salt and pepper.
5
Divide the meatballs among serving plates and spoon over the sauce. Sprinkle with the basil and parmesan. Serve with crusty bread and rocket salad.
