Classic Meatballs

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 1/4 cup almond meal (breadcrumbs are fine too if gluten isn't an issue)
  • 2 tablespoons whole milk (homemade stock)
  • 2 large eggs
  • 3/4 cup grated Romano or Parmesan cheese
  • 1 tablespoon dried Italian herbs
  • 1 garlic clove, crushed
  • 500g beef mince (see notes for other options)
  • ground pepper to taste
  • chili flakes (optional to the heat you like)
  • 5 cups homemade tomato sauce (below)
  • 2 tablespoons butter (for pan frying the meatballs)
  • Simple tomato sauce
  • 1/2 cup Extra Virgin Olive Oil
  • 1 small onion, finely chopped
  • 2 cloves garlic crushed
  • 1 stalk celery chopped
  • 1 carrot, grated
  • 2 X 450g cans crushed tomatoes
  • 2 dried bay leaves


  • Make it like so....
  • Method for Meat Balls
  • In a large mixing ball, combine all the meatball ingredients and mix well.
  • Roll into the size you want - I like the size of a poker chip. The size is your choice, a tip, wet your hands to create a smooth ball. Place the balls in the fridge for about 5 minutes to allow them to firm up - so they don't fall apart during the cooking.
  • While the meatballs are in the fridge, start the tomato sauce.
  • Method for Simple tomato sauce
  • In a pot heat the oil over medium heat, and saute the onion, celery, carrot until the onions are translucent. Add the garlic, bay leaf and cook for about a minute more. Add the tomatoes and continue to cook on low heat. And continue to cook.
  • In a large skillet, add butter and heat until almost smoking point, add the meatballs. Continue to cook the meatballs so they get a nice golden brown colour, about 8 minutes. At this stage they won't be fully cooked so you will be adding the tomato sauce to the fry pan (with the meatballs), bring to the boil, lower heat and continue to simmer for about 5 minutes.
  • You can serve these with a pasta like penne or spaghetti, or on their own in a bowl or with zoodles (zucchini noodles).


I have used beef mince for this recipe, you are not limited to beef. Here are some of my favorite options:

1.Pork mince with fresh thyme and sage 2. Pork mince with red current jam ( about 2 tablespoons) 3. Turkey mince with dried cranberries and fresh sage 4. Beef & Veal mince