Pork & Veal Meatballs With A Rich Tomato Sauce
Prep:  20 mins
Cook:  45 mins
Serves:  24
Average: 3.7 (6 votes)
Difficulty:
Cuisine:
Saved:
Spanish
113
Recipe by: The Great Australian Kitchen
The best Pork and Veal meatballs tapas recipe.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Pork & Veal Meatballs With A Rich Tomato Sauce
Ingredients:
Pork & Veal Meatballs With A Rich Tomato Sauce
Method:
Pork & Veal Meatballs With A Rich Tomato Sauce
  1. COMBINE the mince, PHILLY, parsley, spring onion, seasonings and half the VEGEMITE in a large bowl and mix until ingredients are well combined. Form into 24 meatballs
  2. HEAT the oil in a large heavy based non-stick frypan and cook meatballs until browned well. Remove and set aside
  3. USING the same frypan saute onion in the remaining oil for 1 minute. Add the garlic and tomato paste and cook for a further 1 minute
  4. ADD pasta sauce, capsicum, sugar and remaining VEGEMITE and bring to the boil
  5. ADD meatballs and cooking juices and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Remove lid and cook a further 5 minutes
  6. SERVE sprinkled with parsley and crusty bread to mop up delicious meat sauce
Tips & Hints:
  • When making meatballs, always combine mince ingredients well with hands. This technique will always yield soft fluffy meatballs.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

More Appetisers recipes from The Great Australian Kitchen

Pork Balls With Nam Jim
Save recipe

Pork Balls With Nam Jim

3
3
Mini Herbed Arancini
Save recipe

Mini Herbed Arancini

4.166665
4.2
Crispy Asparagus Straws
Save recipe

Crispy Asparagus Straws

3.2
3.2
Browse all recipes from The Great Australian Kitchen

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.