Juicy meatballs packed with flavour that the whole family are guaranteed to love. This one-pan meal is perfect for busy weeknights and pairs deliciously with bread, pasta or rice.
This recipe was cooked using our nöni™ 22cm Sauteuse in stainless steel, which is ideal for acidic foods like tomato.
.jpg)
Ingredients
For the meatballs
- 250g beef mince
- 250g pork mince
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 cup grated parmesan
- Salt and freshly ground black pepper
For the sauce
- Olive oil
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped or crushed
- Salt and freshly ground black pepper
- 1 jar (about 700g) good-quality passata
To finish
- 1 ball buffalo mozzarella, torn into pieces
- Small bunch basil, finely chopped
Method
- Make the meatballs: Combine beef mince, pork mince, egg, breadcrumbs, parmesan, salt and pepper in a large bowl. Mix gently with your hands until just combined — don't overwork it. Roll into golf-ball-sized balls. You should get around 12–14.
- Brown the meatballs: Heat olive oil in your Solidteknics pan over medium heat. Brown the meatballs in batches, turning often, until browned on all sides (about 5–6 minutes per batch). Set aside.
- Cook the sauce: In the same pan, add a little more oil if needed. Cook the onion and garlic with a pinch of salt and pepper until softened, about 5 minutes. Pour in the passata, stir and bring to a gentle simmer.
- Simmer the meatballs: Return meatballs to the pan, nestling them into the sauce. Cover slightly ajar and cook on low for 20–25 minutes, turning once or twice, until cooked through.
- Finish in the oven: Preheat oven grill to high (220°C). Tear buffalo mozzarella over the top. Grill for 5–7 minutes until melted and bubbling.
- Serve: Scatter with basil and serve hot from the pan with crusty bread, pasta, or a green salad.
Recipe by Cecila Bloom.
