This meatballs recipe is really easy to make and very tasty. It will be a big hit with all the family or as a delicious supper dish for entertaining friends. As with all traditional and much loved dishes there are many variations on ingredients and different cooking methods for making the meal along with a big selection of “secret” ingredients and family traditions.

The recipe below is tried and tested and produces a table full of happy faces. (Yes, it does have a secret ingredient.) It is easy to adapt for smaller or larger groups also to tweak the ingredients to reflect your preferences or what’s in your cupboard. If you do make a big batch it freezes very well for another day.

Mince from Morley Butchers

Mince might be a humble ingredient but quality can make a big difference by adding lots of extra flavour to your dish. All beef from Morley Butchers is a premium product and our minced beef comes from the same source as our fine steaks or Sunday roasting joints. To achieve this we first take great care to select the best suppliers and producers. We look for beef that has come from slow growing animals that have enjoyed a natural lifestyle and wholesome diet. This delivers real taste.

The same can be said for our pork. It is absolutely, free range sourced from Blythburgh Free Range Pork Their pigs are born outside and spend their entire lives outdoors in the fresh air, with freedom to roam. These pigs grow at a much slower, more natural rate, acquiring a traditional flavour and succulence.

Ingredients For Meatballs Recipe

Quantities will serve 8 people.

500g Minced Beef from Morley Butchers
500g Minced Pork from Morley Butchers
75g Parmesan cheese or similar such as Gran Padano finely grated
x2  400g tins chopped tomato
4 Garlic cloves finely chopped
4 Anchovy fillets (*Secret ingredient – optional)
Ground Chilli
Fresh flat leaf parsley roughly chopped
Olive oil
Salt and pepper

Cooking Method For Meatballs Recipe

Begin with making the meatballs – this can be a fun family activity if you wish to share the workload. Mix together thoroughly the pork and beef mince along with the grated cheese using a large bowl, add some thyme (according to you preference) also plenty of salt and pepper.

Heat  your oven to 200°C

Roll into small balls a bit smaller than a golf ball. Place onto baking parchment or foil in a flat baking tray. Leave space between each one so they do not stick together.

Place into the oven they will take about 20 minutes to cook – NB smaller portions will cook faster than large. Check after 10 minutes and turn them so they are brown all over. They will finish their cooking in the sauce.

While the meatballs are cooking make the tomato sauce. Use a pan big enough to contain all ingredients when finished. Add plenty of oil and fry the chopped garlic until browning along with the anchovies that will melt away. (They leave no fishy flavour but do really enrich the finished sauce.) Next add the tinned tomatoes, some chilli powder, plenty of pepper and teaspoon of oregano. Simmer gently and the tomatoes will cook down into a thick sauce.

When ready add the cooked meatballs to the sauce, if it has become too thick add some extra water. Simmer for a further 20 minutes. You can serve right away with the pasta of your choice and a garnish of the chopped parsley or it will keep very well and probably improve overnight.