• sandrabrandalise


Updated: Aug 14, 2019

COOKBOOK:  This Could Get Messy - James Wirth

Meatballs have been a favourite of mine lately. There are so many combinations of sauces you can make to make these a family favourite for dinner. 

The meatballs can be made in advance and they can be put in the freezer for a later day. Any excess sauce can be added to a pasta and the kids will love it! This sauce can also be frozen and used on a later day. 

Hope you enjoy


Serves 4-6


Olive oil for frying, approx 2 tablespoons

3 large carrots, peeled & grated

600g minced pork

600g minced chicken

Salt & pepper

1 large egg, beaten lightly

240g breadcrumbs , for crumbing


olive oil for frying

2 large capsicums , 1 red / 1 green , chopped

2 brown onions, chopped

3 garlic cloves, sliced

1 teaspoon cumin

2 tablespoons of Italian Seasoning (dry herbs)

250ml chicken stock

2 x 400g canned tomatoes

Cook the carrot in a microwave for a few minutes (just to soften it)

Combine the minced pork and chicken in a bowl. Add salt & pepper and drained cooked carrots. Add the egg. Combine well.

Take a tablespoon of mixture and roll into a ball shape. Roll them in breadcrumbs until coated. Refrigerate for approx 20mins before cooking.

Heat the olive oil in pan. Fry the meatballs for approx 6-7mins, turning frequently until they are browned on all sides. Remove from the pan.

In the same pan, if too dry add 1 extra tablespoon of olive oil, heat up , add the garlic and onions. Fry until just soft. Add the capsicums/peppers, add the Italian seasoning & cumin. Fry for a minute or two. Add stock and canned tomatoes, bring to boil and simmer for 20mins. In the last 5mins, puree the sauce with either a hand held puree blender or a stand up blender.

Place the meatballs back in the pan and add the puree sauce over them. Simmer for 10mins. Ready to serve.

Please Note: Extra sauce can be cooled and put in the freezer for a future pasta sauce.

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