Classic Italian meatballs

Classic Italian Meatballs

Serves 4-5 | Preparation Time: 15 mins | Cooking Time: 20 mins


24 Pack Tasman Gluten Free Beef Meatballs
Passata Sauce 680g
1 tbsp Golden Grange Olive Oil
3/4 cup onion, finely chopped (white, brown or yellow)
2 garlic cloves, minced
1/4 cup water
1 tsp red pepper (chilli) flakes
3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
1 tsp salt

Black pepper

To Serve: 
Spighe di Campo Spaghetti
Parmigiano-Reggiano (or parmesan), freshly grated

Parsley, finely chopped (optional)


  1. Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium to high heat. Add the meatballs and brown all over. I prefer to shake the pan gently to roll the meatballs around, rather than using a spoon (they hold their shape better).
  2. When they are browned but NOT cooked through, carefully transfer them onto a plate.
  3. Heat one 1 tbsp of olive oil into the fry pan. Add the onion and garlic and saute for 2 to 3 minutes until translucent. Add the remaining ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere.
  4. Carefully transfer the meatballs and any juices that have pooled on the plate into the sauce.
  5. Cook the meatballs for 10 minutes, turning and stirring occasionally. Season the sauce with pepper and salt to taste.
  6. While the meatballs are cooking, cook your choice of pasta - we recommend spaghetti.
  7. Serve the meatballs on pasta, garnished with extra Parmigiano-Reggiano and parsley if using.
Results may vary.