Italian Meat Balls

Italian Meat Balls

Serves 4

Prep 10 mins – Cook 35 mins – Utensils – saucepan with lid

250g mince pork

250g mince beef

1 tbsp. sage chopped

3 tbsp. parsley chopped

2 tbsp.  Chives chopped

½ stock cube (crumbled)

3 tbsp. parmesan cheese

Ground pepper

Turn oven to 180.  Mix together mince, herbs and ½ stock cube (crumbled) and combine well. Roll into medium sized balls and place try with a rack to allow fat to drain while cooking. Place in over for 30 minutes


Jar (430g) rustica passata (Sainsbury’s) other supermarkets are available!

500 g Passata

1 medium sized red onion chopped

6 – 8 larger basil leaves chopped

½ stock cube (crumbled)

Ground pepper

Parmesan cheese (garnish)

1 tsp. parsley/chives chopped (garnish)

Meanwhile Add passata to a saucepan and bring to a boil then lower temperature and allow to simmer. Add basil, onions, ½ stock cube (crumbled), and good twist of black pepper and leave to reduce for 20 – 30 minutes stirring occasionally.(keep lid off at this stage)

Remove meat balls and place in the saucepan of tomato sauce, stir making sure the meat balls are cover by the sauce, reduce the heat a little and place a lid on the saucepan and simmer.


Meanwhile cook some fresh pappardelle pasta to cooking instructions. Add pasta to an open bowl and add the meat balls and sauce. Garnish with chopped parsley and chives and grate on some parmesan. Ooh yes!


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