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Beef Meatballs With Tomato & Bocconcini

Published 1st January, 2019

Cuisine: Italian   Serves: 4

Preparation: 30 Mins   Cooking: 30 Mins


  • 1 kg Beef Mince
  • 1 tbls Butter
  • 1 Brown Onion, finely chopped
  • 2 Cloves Garlic, minced
  • 1 Cup Parmesan, grated
  • 1 Egg
  • ½ Cup Gluten Free Bread Crumbs
  • ¼ Cup Italian Parsley, finely chopped
  • 1 tbls Majoram, finely chopped
  • 1 tbls Thyme leaves
  • Sea Salt & Black Pepper
  • Olive Oil
  • 200 gm Bocconcini

Tomato Sauce

  • ½ Brown Onion, finely chopped
  • 2 Cloves Garlic, finely chopped
  • 2 (400 gm) cans chopped tomatoes
  • 1 cup Dry Rosé
  • 1 tsp sugar
  • Sea Salt & Black Pepper


  1. In a fry pan over a low heat, cook the onions & garlic in the butter until soft, remove from pan and allow to cool.
  2. In a large bowl place the beef mince, half of the parmesan, the cooked onions and garlic, egg, bread crumbs, parsley, marjoram, and thyme. Season with sea salt and ground black pepper.
  3. Mix well until all ingredients are well combined.
  4. Roll mixture into large ‘golf ball’ sized meatballs, in a frypan cook in small batches in olive oil until browned on all sides. Place meatballs in a single layer into a baking dish.
  5. To make the sauce, use the same pan, add the onion and garlic & fry over a medium heat until soft.
  6. Add the tomatoes, wine & sugar, reduce heat & simmer until it has thickened a little, taste and season with sea salt and pepper.
  7. Pour the sauce over the meat balls and bake in the oven for 10 minutes at 180℃, remove from the oven.
  8. Tear the bocconcini into pieces and scatter over the meatballs, sprinkle with the remaining half cup of grated parmesan and bake in the oven for another 5 minutes or until the cheese has melted.
  9. Serve with buttered noodles or crusty bread.