Uforic Food Cafe Torquay

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Meatballs – the kids will love ’em!

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I’ve been making meatballs for years now – but have never been completely happy with the results – until now.

I have tried lots of different recipes – but it was advice from my beautiful Italian friend Laura which was the clincher.

She told me her secret to awesome meatballs is to use half beef and half pork mince (which is what I quite often do when making bolognese) and she doesn’t brown her meatballs, she simply pops them in the sauce and lets them cook gently.

Laura is an awesome cook and so I was really looking forward to trying to make truly Italian meatballs.

The verdict? Well, they were delicious! Tender, soft, but stayed in tact – just beautiful – if I do say so myself. We even had our niece and nephew over for dinner (and their wonderful parents, of course) … and they were both pretty keen on them too. Go me!

Our gorgeous niece Charli eyeing off the meatballs. She’s adorable and we love her to bits!

The meatballs

  • 500gm of lean pork mince
  • 500gm of lean beef mince
  • 1 medium brown onion, finely chopped (you can use a food processor, if that makes it easier)
  • 1 cup of bread crumbs
  • 1/3 cup freshly grated parmesan
  • 1/4 cup chopped fresh flat leaf parsley
  • 1 clove of garlic, finely chopped
  • 1 large egg
  • Salt and freshly ground black pepper

The sauce

  • 2 800gm can of tomatoes
  • 1 tbs of basil pesto
  • 1 tbs of sugar
  • salt and pepper


Combine all the meatball ingredients in a large bowl, and using clean hands, mix everything really well until it’s combined. You can use a spoon, if you want, but your hands really do the best and quickest job of this process.

Combine the ground beef and ground pork in a large bowl. Add the dry bread crumbs, cheese, parsley, garlic, egg, salt and pepper. Combine the ingredients with your hands until everything is mixed through.

Form meatballs about the size of a golf ball in your hands. Transfer these prepared meatballs to a plate and set aside.

Meanwhile, get a large, heavy based pan over a high heat on the stove to heat up. Blitz the tomatoes in your food processor and add them to the pan – add the remaining ingredients and bring the sauce to the boil. This sauce doesn’t need to be complicated because the meatballs will impart their flavour into the sauce.

Once the sauce is hot, gently place the meatballs into the sauce. Give the pan a gently shake so that the sauce covers the meatballs as much as possible.

Bring to the boil, then reduce the flame to low. Cover and cook for half an hours. Check, stir and then simmer for another 15 minutes with the lid off.

During the last 15 minutes, boil some water in a large pot and add your choice of pasta. I had half a packet of fettuccine and half of spaghetti – so I poured both in. Waste not, want not!

I admit – I’m nervous about cooking for kids. Being childless, I’ve never really had to do it. But, I was pretty chuffed that they ate. Well, our nephew was pretty keen just to play with the placemat. He’s such a funny little guy.

Kobe with his super cool placemat which he thought was a whole lot of fun. Cute much! 🙂

Ok, I’ll stop gushing over the cuteness of Charli and Kobe and move on to the groovy tune for this meal. I think this was a great dish to whip up for kids – so I’m going with a song by the same name, by MGMT.




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