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.
Prep: 15 mins | Cook: 50 mins | Total: about 1 hr 5 mins | Serves: 4
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
Equipment
- nöni™ 22cm Sauteuse – used for browning, simmering and grilling, so there's only one pan to wash
- Lid (for simmering slightly ajar)
- Large mixing bowl
Method
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve
Scatter with basil and serve hot from the pan with crusty bread, pasta, or a green salad.
Recipe by Cecila Bloom.
Tips
- Wet your hands when rolling. Slightly damp hands stop the mince sticking and give smoother meatballs.
- Keep them the same size. Even-sized meatballs brown and cook through at the same rate.
- Let the crust form before turning. Give the meatballs a minute to brown before moving them. They'll release more easily once they've seared.
- Don't crowd the pan. Browning in batches keeps the pan hot so the meatballs sear rather than steam.
