Maggie Beer

Meatballs with Sugo

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Step 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.

Step 2: Shape two tablespoons of the mince mixture into a large ball. Repeat with the remaining mince mixture to make fifteen more balls.

Step 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.

Step 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.

Step 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. 250g pork mince
  2. 250g veal mince
  3. 70g breadcrumbs (made from day old sourdough)
  4. 1 brown onion large coarsely grated
  5. 1 eggs lightly beaten
  6. 2 tbspn fresh basil leaves chopped
  7. 2 tbspn parsley chopped
  8. To season salt and pepper

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