Italian Meatballs

Italian Meatballs
We don't eat meat often, preferring fish, but there's been this pack of minced meat sitting in the freezer which really should be used ... it's a half and half of beef and pork mince, and about a kilo in total (two pounds ... ish).

Put the meat into a mixing bowl and add the following:

  • one chopped onion and several cloves of garlic (to taste) ... which I actually hand blended
  • Parmesan or Pecorino cheese ... I used pecorino and grated about 4oz
  • oregano ... dried is fine; a good teaspoon
  • parsley ... fresh and chopped; several leaves
  • generous splash of Worcestershire Sauce
  • sea salt and black pepper
No need for breadcrumbs or rusk filler. Bread was only ever included to bulk out the dish - we have enough with the meat here.

Mix well and then form balls about 4oz in weight.

Assemble on an ovenproof plate and cook through for about 45-60 minutes at 180C (350F).

Meanwhile, make up the sauce ...

Again, chopped onion, blended, a carton of chopped tomatoes, sea salt, black pepper, wild garlic and a good glass of red wine ... a Milanese Sangiovese in my case.

Simmer for the remainder of the cooking time.

Ready to eat?

Spoon a little sauce into a bowl and place a couple of meatballs on top, more sauce over, olives alongside, more cheese over and garnish with parsley.


  1. Thanks for the recipe. To be fair though, bread in included in traditional meatballs to keep them moist, not to bulk them up.

  2. You could shred up some courgettes instead of bread and they keep the meatballs moist.

  3. Just tried your receipt and it turned out really good. Thanks for sharing.

    1. That's great, Justin! I'm glad you enjoyed them.

  4. How are you using Parm cheese?

    1. Mix it in with the meat and herbs to make the meatballs.