- 0:20 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Made with fresh basil and breadcrumbs, these pork and veal meatballs are irresistible.
Ingredients
- 1 tablespoon olive oil
- 1 x 700ml btl passata (tomato pasta sauce)
- 1 x 400g can diced tomato
- 2 tablespoons tomato paste
- 2 tablespoons water
- 1 teaspoon caster sugar
- 1/2 cup torn fresh basil leaves
- Shaved parmesan
- Crusty bread, to serve
- Baby rocket salad, to serve
Meatballs
- 250g pork mince
- 250g veal mince
- 70g (1 cup) fresh breadcrumbs (made from day-old Italian-style bread)
- 1 brown onion, coarsely grated
- 1 garlic clove, crushed
- 1 egg, lightly whisked
- 2 tablespoons chopped fresh basil
Method
- Step 1To make the meatballs, place the pork mince, veal mince, breadcrumbs, onion, garlic, egg and basil in a large bowl. Season with salt and pepper. Use clean wet hands to mix until well combined. Shape 2 tablespoons of the mince mixture into a large ball. Repeat with the remaining mince mixture to make 15 more balls.
- Step 2Heat the oil in a large non-stick frying pan over medium heat. Add the meatballs and cook, turning occasionally, for 5 minutes or until browned.
- Step 3Meanwhile, place the passata, diced tomato and tomato paste in a medium bowl. Add a little water to the empty passata bottle. Screw on the lid and shake well. Pour into the bowl and stir to combine.
- Step 4Add the tomato mixture to the pan. Cover and bring to a simmer over medium heat. Reduce the heat to medium-low and cook, covered, for 15 minutes or until the meatballs are tender and cooked through. Remove from heat and stir in the sugar. Taste and season with salt and pepper. (To freeze, see tips.)
- Step 5Divide the meatballs among serving plates and spoon over the sauce. Sprinkle with the basil and parmesan. Serve with crusty bread and rocket salad.
- High protein
- Low carb
- Low kilojoule
Nutrition
1520 kj
Energy
15g
Fat Total
3.5g
Saturated Fat
5g
Fibre
33g
Protein
25g
Carbs (total)
Notes
To freeze: At the end of step 4, set the meatball mixture aside in the pan for 1 hour to cool. Transfer to a 2.5L (10-cup) capacity freezerproof dish (make sure the sauce covers the meatballs). Cover the dish with a lid or 2 layers of plastic wrap and place in the fridge for 3-4 hours to chill. Label, date and freeze for up to three months.
To thaw: Place the meatball mixture in the fridge overnight or until thawed.
To reheat: Transfer the meatballs and sauce to a large non-stick frying pan. Cover and bring to a gentle simmer over medium heat. Reduce heat to medium-low and cook, covered, for 10-15 minutes or until heated through. Continue from step 5.
- Author: Alison Roberts
- Image credit: Sue Ferris
- Publication: Australian Good Taste
