These meatballs are so yummy and pair beautifully with spaghetti, cooked polenta or just served with fresh Italian bread to soak up the classic sugo sauce. Pork and veal mince are combined with soaked fresh breadcrumbs in milk then with added herbs, parmesan cheese and fresh garlic, rolled into bite size balls then slow cooked in a beautiful tomato sugo sauce with fresh bay leaves and thyme with a touch of red wine. Lovely meal for the autumn weather and a firm family favourite!
A traditional classic dish the whole family will love.
Contains: Milk and Milk Products, Eggs, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt
Ingredients: Pork and veal mince, passata, white bread, milk, parsley, oregano, parmesan cheese, garlic, extra virgin olive oil, egg, onion, red wine, bay leaves, thyme, sugar, salt and pepper
Reheating Instructions: To heat, defrost overnight in the fridge then simply heat in a saucepan or microwave safe dish until piping hot. Serve with pasta, polenta or fresh Italian bread (not included). Garnish with parmesan, cracked black pepper and fresh basil leaves if desired.
About your cook, Kate
My love and passion for food plays a large role in my life. I have been working as a home economist for the past 10 years for a well known Australian weekly magazine and their cookbooks, as a recipe developer and writer. I love travelling abroad and all over Australia where I can immerse myself in their regions, culture and their particularly their food. I LOVE cooking all types of cuisines but I particularly enjoy cooking recipes to suit certain modern day diets. I also enjoy cooking meals, especially street-style food, from across Asia and the Middle East. I look forward to sharing some of these favourites with you and bringing them to your table.