Italian Meatballs w/ Red Sauce

The ultimate comfort food with heaps of Italian flavours. The meat melts in your mouth and sauce give it the extra kick in taste.

This is our take on the infamous Italian meatballs. The meatball is twice cooked to give it that extra push in the right direction. Also, you can practically re-use the sauce base as a pasta sauce too!

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Classic Italian Meatballs w/ Red Sauce
This recipe is a little pedantic - but we're going with classical, no cheating way to make these. It'll take some time, but if done right, it should taste awesome - so be patient and don't rush.
Course Entree, Mains
Cuisine Italian
Prep Time 1 Hour
Cook Time 2 Hours
Servings
Portions
Ingredients
Meat Balls
Sofritto / Sauce
Course Entree, Mains
Cuisine Italian
Prep Time 1 Hour
Cook Time 2 Hours
Servings
Portions
Ingredients
Meat Balls
Sofritto / Sauce
Instructions
Meatballs
  1. Sweat your onion in a pan with a little olive oil. And roast of your garlic in a 180deg C oven. Set aside the the sweated onion and garlic puree to rest to room temperature.
  2. Mince your bacon, or finely dicing it with a knife.
  3. Combine all the ingredients (sweated onion, roasted garlic, eggs, herbs, salt, pepper, breadcrumbs and cheese) sans the meats, into paste.
  4. Combine the paste with your pork and bacon and form your meatballs. If the mix is too dry, you can add a little milk.
  5. In a fry pan with a little olive oil, sear the meat balls evenly until a nice caramelised crust appears.
  6. Remove from pan and onto a baking sheet, and roast it off from 10-20mins (depending on size) at 180 deg C until fully cooked.
  7. When fully cooked, place it into the sauce directly and let it rest. Reheat in the oven to warm when you need to serve!
Sauce
  1. Dice up finely your battuto (onions, garlic, celery, carrots, tomatoes). On a pan start to saute the vegetables with 1 tbsp Oil and 1 tbsp Butter.
  2. When soft and sweated. Add in your red wine and let reduce until almost dry. Then turn the heat down to medium low to stewing point.
  3. Add in the last 1tbsp of butter with your herbs (basil, thyme, marjoram, bay leaves and let stew until vegetables are breaking apart (this could be an hour or so). If the pan dries out, use a little water & butter.
  4. When you get to a paste, add in the tomato puree and some water and let it simmer for another hour.
  5. Taste and season to finish.
Recipe Notes

Chef Notes:

  • Order of Recipe - You might want to start on the sauce before meatballs as the former requires much more time.
  • Mince - You can use pork or beef or mixed. Whichever way, you'll like to see a leaner mix with a 85 : 15 ratio of lean meat to fat. Also it has be fresh, not packaged or frozen.
  • Moulding into Ball  - Don't overmix (overwork) the meat. The more you overdo it, the tougher the balls turn out to be. You want to mix is just incorporated, and ball it up as quickly as possible.
  • Size - Between a golf ball to a tennis ball. Remember, the larger you make them, the longer the cook time!
  • Tomato Puree - The puree should be one without any whole tomatoes, or chucks in them. Think of ground tomatoes. It smoother than crush tomatoes, but has a thick sauce-ey viscosity.
  • Consistency of Sauce - If you want to more watery sauce, you can use less water, however, if chunky is the way to go - then you reduce this by half.
  • Chunky or Smooth? - You can blend the sauce after you look it if you require it be a smooth sauce.
  • Making in Advance - You can easily make this dish, let the meatballs sit in sauce in the fridge well ahead of time. Pop it into the oven to reheat and make sure its nice and warm for service!