Italian-style meatballs are a great dish that the whole family can enjoy. For the homemade meatballs we have used pork mince, which has less fat than standard beef mince.
Here’s how to make meatballs that will have the whole family reaching out for seconds. The fresher the mince, the better these meatballs are going to taste. With fresh herbs and a rich tomato based sauce, these delicious meatballs will be tender and succulent – perfect for serving alongside a handful of fresh pasta.
If you’ve clicked on this recipe, we’re guessing you’re wondering ‘how to make meatballs?’ – and believe us, it’s a skill that will work wonders for your culinary life!
Making meatballs is actually super easy; all you need to do is pick a few select ingredients – onion, garlic, pork, breadcrumbs, eggs, and seasoning – and combine them all together to create those signature balls.
Once you’re done with the meatballs themselves, create a delicious meatball pasta dish by whipping up a simple sauce too. If you prefer a smooth sauce, whizz your tomato sauce with a stick blender before adding the meatballs. This recipe also contains a tasty dollop of pesto, to add a richness and an exciting new flavour to the tomato sauce, ready for your meatballs.
The meatballs and sauce can be frozen for up to 1 month to enjoy later on. But make sure to allow time to defrost before reheating.
Serve with fresh spaghetti, tagliatelle or linguine (or really whatever pasta you like), and dust with a generous helping of Parmesan cheese.
This recipe has been triple tested in the Woman’s Weekly kitchen.
You can also find more healthy pasta recipes and a delicious meatballs with lemon tagliatelle here!
Ingredients
- 4 tbsp light olive oil
- 2 onions, peeled and finely chopped
- Pinch of sugar
- 3-4 cloves garlic, peeled and crushed
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 1 pork or ham stock cube
- 1 tbsp green pesto
- Salt and freshly ground black pepper
- 500g minced pork
- 75g fresh or dried white breadcrumbs
- 1 egg
- 2 tbsp freshly chopped parsley
- Salt and freshly ground black pepper
- Spaghetti, to serve
- Parmesan cheese, to serve
How to make meatballs:
How to make meatballs: Step 1
To make the sauce, heat half the oil in a pan and add the onion and sugar and cook over a medium heat for 5-7 mins, until it starts to soften, but not colour. Add the garlic to the pan and cook for 1-2 mins. Remove half the onions from the pan to use in the meatballs. Tip the tin of tomatoes into the pan, add the purée, stock cube and 150ml boiling water and bring to the boil, then reduce the heat and simmer it, covered, for 15-20 mins.
How to make meatballs: Step 2
To make the meatballs, add the reserved cooked onion and garlic to the minced pork with the breadcrumbs and egg. Add the parsley, season, then mix well.
How to make meatballs: Step 3
Divide the mixture into 12 or 16 and shape into balls. Place them on a board or plate, cover with cling-film and chill for at least 30 mins or until they’ve firmed up.
How to make meatballs: Step 4
Heat the remaining oil in a pan and add half of the meatballs. Cook them until browned on all surfaces, turning them occasionally. Brown the rest of the meatballs.
How to make meatballs: Step 5
Add the pesto the tomato sauce and season well.
How to make meatballs: Step 6
Add the meatballs to the tomato sauce and simmer gently for 15-20 mins, or until the meatballs are cooked through, turning them occasionally in the sauce.
How to make meatballs: Step 7
Serve with tagliatelli or spaghetti with Parmesan grated over the top.
