Italian Meatballs

Italian Meatballs
meatballs on spinach

Italian meatballs

A tasty recipe using minced beef and sausagemeat, fresh herbs and of course the mozzerella in the middle
0 from 0 votes
Print Pin Rate
Course: dinner, lunch, supper, Tea
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 8 people
Calories: 900kcal


  • 500 g mozzarella cut in small chunks about 1 cm square
  • 2 medium onion chopped
  • 4 garlic clove chopped
  • 1.5 kg minced beef 80/20, you want the fat content
  • 500 g sausage meat
  • 3 egg beaten
  • 45 ml oregano chopped fresh
  • 15 ml basil


  • 1 onion
  • 300 ml passata *see notes
  • 30 ml fresh basil chopped
  • 1 garlic clove chopped


  • Start first by getting all the ingredients together, the meat out of the fridge and then start on the sauce
  • For the sauce, put the chopped onion in a pan and let it soften, add the passata, basil, garlic and seasoning to the pan and bring to the boil.
  • While it is noiling start on the meatballs.
  • To make the meatballs, mix together the onion, garlic, minced beef, sausage meat, eggs, oregano, basil and seasoning until well blended.
  • Cut the mozzarella into chuks approximately the size of the end of your thumb.
  • Divide the mixture into 20 pieces and mould into balls, each with a piece of mozzarella in the center.
  • Finish off the sauce now by liquidising it, then pour into a baking tin.
  • Heat the oil in a large frying pan and place the meatballs in it.
  • Fry the meatballs for about 10 minutes, turning occasionally, until browned on all sides.
  • Add the browned meatballs to the sauce and place in the oven for 20 minutes.
    Cook the meatballs in another pan until fully cooked through then eat the meatballs without the sauce on a nice bed of spinach and spaghetti
  • Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions until it is just al dente ( firm to the bite). Drain thoroughly and divide it among the serving plates. Spoon over the meatballs and some of the sauce. Garnish each portion with a fresh rosemary sprig and serve immediately with plenty of freshly grated Parmesan cheese.


Passata is available in jars, tins or cartons from specialist Italian grocery stores and most large supermarkets. It is made from sieved tomatoes so you could make your own.
(The meatballs can be made a day in advance. Place them on a baking sheet, cover with clear film and chill.)
I like to use the Red Bell Pepper Soup as the sauce, it is tasty and adds an extra dimention to the meatballs. Just half the stock amount
I like to have meatballs over so I can make up some meals for the freezer


Calories: 900kcal | Carbohydrates: 7g | Protein: 58g | Fat: 70g | Saturated Fat: 29g | Cholesterol: 289mg | Sodium: 941mg | Potassium: 834mg | Fiber: 3g | Sugar: 2g | Vitamin A: 753IU | Vitamin C: 2mg | Calcium: 463mg | Iron: 7mg
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

Leave a Reply

Your email address will not be published. Required fields are marked *