These are simple to prepare and serve to friends or family. Double the recipe and freeze some of the uncooked meatballs to use later.


  • 250g Pork Mince
  • 250g Veal Mince
  • 1 Onion grated
  • 2 Cloves of garlic crushed
  • 1 Tsp Dried Basil
  • 700g Italian Passata or Sugocasa sauce
  • 1 Cup Mozzarella Cheese grated
  • 3/4 Cup Parmesan Cheese finely grated
  • 1/2 Cup Uncooked Risoni or breadcrumbs


  1. Combine veal and pork mince, risoni, onion, garlic, basil, thyme, 1/4 cup parmesan and salt and pepper in a large bowl. Mix until well combined.
  2. Roll tablespoons of mixture into balls and brown in some olive oil
  3. Once browned cover in passata, bring to the boil and then simmer for 45 minutes with lid on.
  4. The longer you simmer the better they taste. Leave the lid off at the end so the sauce reduces a bit
  5. Serve with your favourite pasta with mozzarella and or parmesan sprinkled on top.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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