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Delicious Italian style meatballs in a rich tomato sauce and baked in mozzarella and parmesan cheese. 


Serves 4


1 tablespoon olive oil
1 white onion, finely diced
2 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons tomato paste
2 x 400ml cans of whole tomatoes
2 tablespoons worcestershire sauce
1 tablespoon brown sugar
1/3 cup basil leaves, roughly chopped
Sea salt
Cracked pepper

250g premium beef mince
250g premium pork mince
2 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon parsley leaves, finely chopped
2 sprigs of fresh thyme, stalks discarded
1/2 teaspoon paprika
1 egg
1/4 cup breadcrumbs
1/4 teaspoon salt
Cracked pepper

Olive oil for frying meatballs
250g mozzarella, cut into 5mm thick slices
Parmesan cheese, finely grated
500g pasta, I used pappardelle


Preheat oven to 200ºC. 

In a large sauté pan over a moderate hear, fry the onions, garlic and oregano in olive oil until softened. Add remaining sauce ingredients and simmer for 30 minutes, stirring occasionally.  

Meanwhile, place all meatball ingredients in a bowl and mix together with your hands. Roll into approximately 24 even sized balls. 

In batches, fry the meatballs in a little olive oil until golden on all sides, they don't need to be cooked the whole way through. Place in a large oven proof dish. 

Using a blender or stick blender, blitz sauce until smooth, then pour over meatballs. 

Layer slices of mozzarella on top and finish with a generous handful of finely grated parmesan. 

Bake for 20 - 25 minutes or until golden brown and sauce has thickened. 

Bring a large pot of salted water to the boil, add pasta and cook for 7 minutes or until tender. Serve pasta topped with meatballs, sauce and finely grated parmesan. Season with salt and pepper.