Italian meatballs with pasta

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Revision as of 16:16, 23 October 2012 by Chef (talk | contribs)
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This recipe needs advance preparation!

Italian meatballs with pasta
Servings:Serves 4
Ready in:4 hours 25 minutes
Prep. time:4 hours 15 minutes
Cook time:10 minutes
20 Italian meatballs
Mixed, ready to chill
Meatball ingredients

A quick and easy meatball recipe. Serve with buttered pasta and a tomato sauce. It's ideal for freezing, make double the quantity and freeze in small batches for extra quick meals.

This has to be a cheat because it's so simple to make.



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

for frying

to serve


  1. In a large bowl, mix all of the ingredients with clean hands until nicely combined.
  2. Cover and refrigerate for 3 or 4 hours if possible for the flavours to mix.
  3. Divide the mixture into about 20 balls, roughly the size of a golf ball.
  4. Gently shallow fry in a little olive oil until browned on the outside and cooked to your liking. About 5 to 7 minutes, turning regularly - scrape from the pan with a spatula to prevent them breaking up.

Serving suggestions

Serve on a pile of buttered pasta or egg noodles and one of these tomato sauces

Garnish with shavings of Parmesan cheese.


Use pork instead of beef.

Try an Alfredo sauce instead of a tomato based sauce.

Use fresh basil as an alternative, or a mixture of basil and oregano (or marjoram), if using dried oregano, use 1 teaspoon. Don't bother with dried basil.

Chef's notes

I forgot to buy the lemon for this recipe, so used slightly less than a quarter of the rind (flesh discarded) from one of my preserved lemons, finely chopped.