meatballs

Homemade Meatballs

A comforting family favourite!

Prep Time: 12 mins
Cooking Time: 25 mins
4 people

Used in this recipe

Ingredients

For the meatballs -

50g fresh breadcrumbs
2 tbsp whole milk
250g beef mince
250g pork mince
1 large egg, beaten
2 garlic cloves, crushed
50g grated Parmesan
1 tsp dried oregano
pinch chilli or red pepper
flakes, optional
Salt & black pepper, to
taste
5 tbsp Filippo Berio Extra
virgin Olive Oil, for frying

For the tomato sauce -

1 onion, sliced
1 garlic clove, crushed
2 x 400g can plum or San Marzano
tomatoes
1 tsp dried oregano
2 tsp Filippo Berio Balsamic Vinegar
1 tsp salt and freshly ground
black pepper
small handful torn basil
leaves

To serve -

350g dried spaghetti
freshly grated Parmesan and fresh basil leaves

Method

To make the meatballs, soak the breadcrumbs in the milk for 5 minutes.
In a large bowl, combine beef and pork mince, egg, soaked breadcrumbs, crushed garlic, Parmesan, oregano, chilli or red pepper flakes (if using), and salt and black pepper.
Gently mix with your hands until just combined.
Divide the mixture into 12- 14 large meatballs, roughly the size of golf balls or slightly larger. Roll them lightly between your palms, ensuring they stay firm but not packed too tightly.
To make the sauce, heat 3 tbsp of the oil in a large saucepan, over a medium heat, add the onion and garlic and cook for 4-5 minutes until softened, but not browned.
Stir in the chopped tomatoes, oregano and vinegar. Bring to the boil, breaking up the tomatoes with the back of a spoon, then reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally. Season to taste and stir in the torn basil.
Meanwhile heat the remaining oil in a frying pan over a medium heat, add the meatballs and cook for 6-8 minutes, turning occasionally until they form a golden-brown crust while keeping the inside slightly undercooked.
Add to the tomato sauce, partially cover and simmer for 10-12 minutes, turning occasionally or until
cooked through.
Meanwhile cook the pasta in a saucepan of slightly salted boiling water for 10- 12 minutes or according to packet instructions until al dente. Drain well, reserving some of the cooking water.
Add the spaghetti to the meatballs and tomato sauce, adding a little of the reserved cooking water to loosen the sauce if necessary.
Serve in bowls, allowing 3 meatballs per person, sprinkled with Parmesan and garnished with basil leaves

Extra Virgin Olive Oil

From £7.65

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.