Pork & veal meatballs

Pork & veal meatballs

Lauren Bamford

The humble meatball has been a part of Alimentari from the time we had a stove. We’ve piled them on polenta and squashed them in wraps. However you have them, they're a hit.


Quantity Ingredient
125ml extra-virgin olive oil
1 onion, chopped
3 garlic cloves, crushed
2 x 400g tins diced tomatoes
2 teaspoons salt
1 teaspoon freshly ground black pepper
olive oil, for shallow-frying
see method for ingredients, to serve (optional)
shaved parmesan, to serve (optional)
basil leaves, to serve (optional)


Quantity Ingredient
500g minced pork
500g minced veal
1 red chilli, deseeded and chopped
2 sprigs rosemary, leaves finely chopped
1 x 400g tin diced tomatoes, drained
1 teaspoon sumac
1 teaspoon finely-grated orange zest
1 tablespoon worcestershire sauce
1 handful basil leaves, chopped
1 handful flat-leaf parsley leaves, chopped
1 egg
100g dry breadcrumbs


  1. Preheat the oven to 180°C.
  2. Heat the extra-virgin olive oil in a wide, heavy-based oven-proof frying pan over medium heat. Sauté the onion and garlic and cook for about 5 minutes, until softened. Add the tomatoes, salt and pepper, bring to the boil, cover and simmer for 30 minutes.
  3. Meanwhile, to make the meatballs, combine all of the ingredients in a large mixing bowl. Mix well with your hands. Roll the mixture into golf ball-sized balls.
  4. Heat the olive oil in a wide, heavy-based pan over medium heat. Fry the meatballs, in batches, until browned all over, then transfer to the sauce. Place the frying pan in the oven for about 30 minutes.
  5. Serve in a wrap or on corn polenta topped with parmesan and fresh basil leaves.
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