Ingredients

The following ingredients have 5 Servings
  • 1 lightly packed cup of diced white sandwich bread (, crusts removed (Note 1 for SUB))
  • 1 small onion ((brown, white or yellow))
  • 14 oz / 400 g ground beef ((mince))
  • 3 oz / 100g ground pork ((mince), or sub with more beef (Note 2))
  • 1 egg
  • 1/4 cup fresh parsley (, finely chopped (Note 3))
  • 2 garlic cloves (, minced)
  • 1/4 cup Parmigiano-Reggiano ((or parmesan), freshly grated)
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 2.5 tbsp olive oil
  • 2 garlic cloves (, minced)
  • 3/4 cup onion (, finely chopped (white, brown or yellow))
  • 24 oz / 700 g tomato passata ((Tomato Puree in US/CAN - Note 4))
  • 1/2 cup water
  • 1 tsp red pepper flakes ((chili flakes))
  • 3 tsp dried Italian herb mix ((parsley, basil, thyme, oregano))
  • 1 tsp salt
  • Black pepper
  • Pasta of choice
  • Parmesan
  • Parsley (, finely chopped (optional))

Instruction

  • Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices. 
  • Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 min or so).
  • Add all the remaining Meatball ingredients. Use hands to mix well.
  • Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
  • Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over - about 3 - 4 minutes. 
  • When they are browned but NOT cooked through, carefully transfer them onto a plate.