Classic Meatballs Recipe

These family favourites are delicious and tender classic meatballs that can be enjoyed hot with any pasta. They're even better the next day on a crusty bread roll with fresh rocket. Perfecto!

INGREDIENTS

For The Meatballs

300g organic beef mince

300g organic pork mince

80ml milk

1/2 medium brown onion

4 cloves garlic, crushed

1 handful flat leaf parsley

1 sprig of fresh dill

1 1/2 tsp dried oregano

1 medium carrot, finely grated

65g bread crumbs

2 large organic eggs

salt and pepper to taste, olive oil for cooking

For The Sauce

1 can of crushed tomatoes

400g cherry tomatoes

1/2 medium brown onion

1 handful flat leaf parsley

4 large kale leaves

200ml water

2 cloves garlic, crushed

1/2 tsp ground cumin

1 1/2 tsp raw sugar

1 tsp dried oregano

Salt and pepper to taste

TO SERVE: Your favourite cooked pasta, grain or salad.

TO GARNISH: Fresh parsley, dill, chilli flakes and parmesan cheese.

DIRECTIONS

1. On the stove, place a large deep set frypan (with a lid) on a medium heat with plenty of olive oil. Dice the onion and saute for 5 minutes till soft; take off the heat and reserve in a bowl to cool.

2. In a large mixing bowl, combine all the ingredients for the meatballs andinclude half the sauteed onion. Mix with your hands till all ingredients are well combined and the mixture holds shape. Divide the meatball mix into roughly 12 portions and roll into balls. 

3. Return the frypan onto the stove; over a high heat and add a good drizzle of olive oil. Add the meatballs to the pan and sear each side for approximately one minute till browned. Rotate till all sides are evenly cooked. Once seared, place the meatblalls in a heatproof bowl to rest. 

4. In a bowl using a stick blender or food processor, blend the cherry tomatoes and parsley till no tomato lumps remain. Return the sauteed onions, tomato puree and add the remainder of sauce ingredients to the frypan reserving the kale. 

5. Cook the sauce for about 3-5 mins on high till bubbling; add the meatballs back in, cover with the lid and reduce the heat to a medium simmer for 15 minutes. Stir at 5 minute intervals and rotate the meatballs to evenly marinate and cook. 

6. While the meatballs are simmering, prepare your favourite pasta or side dish to enjoy such as quinoa, spaghetti or rocket and spinach salad. 

7. Remove the stalk from the kale and slice into roughly 1cm strips. Turn the heat off the meatballs and fold through the sliced kale. 

8. To serve; top the meatballs with a generous amount of grated parmesan, parsley, dill and chilli flakes to your taste. Enjoy!

NOTES

Avoid using lean beef as the natural fats help bind and flavour the meatballs. Don't over cook the meatballs when searing. Only cook long enough to brown the outside and leave the centres soft. For the best results we only use Australian organic produce.

Classic Meatballs

Serves 4 | Prep 10 min | Cook 35 min | Ready in 45 min

Recipe by Dukkah and Spice for exclusive use by Doorstep Organics - www.dukkahandspice.com.au

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