Best Ever Meatballs

I know that’s quite a statement, but seriously, these are amazing. Packed with flavour, what makes these meatballs so good is how juicy and moist they are. This secret family recipe not only makes incredible meatballs to eat with pasta but can be the basis of many other meals.

Eat them on their own as an antipasti, stuff into rolls to make meatball subs, use the mix to fill ravioli, Italian style meatloaf or just go traditional and eat them like Nonna served them, with a rich tomato ragu to make the best spaghetti and meatballs you’ve had in your life.

This truly is a family heirloom, passed down from my Nonna, I am lucky to be able to share with you. Her secret, the addition of tomato sauce – she would ladle a little from the sauce she was slow cooking to serve with the meatballs for dinner. But if you’re not making sauce at the time, or don’t have some home-made stashed away, store bought works fine. They key is the moisture content – it makes all the difference. These will feel softer than any meatballs you’ve made before, but trust me…

You can substitute the pork and veal mince for 500g regular beef or chicken mince if you like. Just make sure the mince is not too lean or they will not be as moist and flavoursome.

Best Ever Meatballs

These meatballs are deliciously moist and full of flavour.

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Servings: 50 meatballs

Ingredients Method

Ingredients

  

• 250 g pork mince
• 250 g veal mince
• 1 ½ cups dried breadcrumbs
• 1 medium handful fresh basil leaves, finely chopped
• 1 small handful flat leaf parsley leaves, finely chopped
• 2 cloves of garlic, peeled and minced
• ½ cup Parmesan cheese, grated
• 1 cup tomato sauce (home-made or store bought - pasta sauce, not ketchup!)
• ½ cup water
• 2 eggs
• olive oil, for frying

Method

 

1. Put all the ingredients together in a large bowl. Use your hands to mix well.
2. Using damp hands, form tablespoon size meatballs (about 3cm diameter). Set aside on a lined tray
3. Put enough olive oil in a wide frying pan to reach 2cm up the sides of the pan. Heat on medium–high and cook the meatballs in batches, turning as they cook, until golden and cooked through. Drain on paper towels
4. Meatballs are now ready to eat, drop into a pot of sauce to serve with pasta, or use however you like. You can also freeze them at this stage in a single layer on a tray. Once frozen, transfer to snap-lock bags or sealed containers and store for up to 3 months

Recipe from my book – Easy Home Cooking Italian Style, New Holland Publishers, Photo – Jonathan VDK