There’s something incredibly comforting about a pan of Italian beef and pork meatballs simmering away in a rich tomato sauce. I love how these classic meatballs soak up all that garlicky, tomato flavour as they cook, becoming tender and juicy while the sauce thickens around them. It’s the kind of simple, hearty dish that feels like it’s been passed down through generations, yet it’s easy enough to make on any weeknight.
I usually serve these meatballs with pasta or plenty of crusty bread to mop up the sauce, because leaving any behind would be a tragedy. It’s a classic for a reason – warm, satisfying and guaranteed to bring everyone to the table.
WINE PAIRING: The ideal wine pairing for this dish should focus on medium-bodied red wines with high acidity so as to complement the rich tomato sauce, while providing enough structure to stand up to the meat. Italian classics like Chianti or Barbera are traditional favourites, while Australian cool-climate reds, including Sangiovese and Shiraz, offer great local alternatives.
italian Beef And Pork Meatballs in Rich tomato Sauce
6
servings15
minutes50
minutesThese classic Italian-style meatballs are browned until golden, then simmered gently in a rich tomato sauce until tender and full of flavour. Serve them with pasta, creamy polenta, crusty bread and/or a simple green leafy salad. And don’t forget a generous sprinkle of finely grated parmesan. Yum!
Ingredients
500 g 1 lb beef mince
250 g 8 5/6 oz pork mince
1 cup 1 cup fresh breadcrumbs
1/3 cup 1/3 cup finely grated parmesan
1 1 egg
2 2 garlic cloves, crushed
2 tbs 2 tbsp finely chopped fresh parsley
1/2 tbs 1/2 tbsp finely chopped fresh oregano (or 1 tsp dried oregano)
1/2 tsp 1/2 tsp table salt
1/2 tsp 1/2 tsp finely ground black pepper
2 tbs 2 tbsp olive oil
2 tbs 2 tbsp finely chopped fresh parsley, extra
- Rich tomato sauce
1 tbs 1 tbsp olive oil
1 1 brown onion, finely chopped
2 2 garlic cloves, crushed
700 g 1 1/2 lb tomato passata
400 g 14 oz can crushed tomatoes
1/4 cup 4 Shiraz (optional, well not really)
1/2 tbs 1/2 tbsp finely chopped fresh oregano (or 1 tsp dried oregano)
1 tsp 1 white sugar, or to taste
Method
- Combine beef, pork, breadcrumbs, parmesan, egg, garlic, parsley, oregano, salt and pepper in a large bowl. Use clean hands to mix until just combined.
- Use damp hands to roll the mince mixture into about 20 golf ball-sized meatballs.
- Heat olive oil in a large, heavy-based frying pan over medium heat. In batches, add meatballs to the pan and cook, turning occasionally, for 5-6 minutes or until browned all over. Transfer to a plate.
- To make the rich tomato sauce, in the same pan, heat olive oil over medium heat. Add onion and cook, stirring, for 4–5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
- Stir passata into the pan, then stir in crushed tomatoes, Shiraz (if using) and oregano. Season with salt and pepper. Taste and add enough sugar to slightly sweeten the sauce. Bring to a gentle simmer.
- Return the meatballs to the pan. Reduce heat to medium-low, cover with a lid, and simmer for 20 minutes or until the meatballs are cooked through and the sauce has thickened. Remove the lid in the last 5 minutes of cooking if the sauce isn’t thick enough. Sprinkle with extra parsley, to serve.
Recipe Video
Notes
- Don’t overmix the mince mixture or your meatballs will become too dense.
- While you can use packaged breadcrumbs, I feel that fresh crumbs keep these meatballs light and juicy.
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