Hearty Homemade Meatballs with Napoli sauce

I've finally got the recipe right!

Recipe by: Jennifer Walsh

Introducing my Hearty Homemade Meatballs

After plenty of trial and error and more than a few batches that crumbled, turned to slop or simply missed the mark, I've finally created a meatball recipe that I'm genuinely proud of.

They're tender, flavour-packed and made with simple, everyday ingredients. Whether you serve them over pasta, with fluffy rice, creamy mashed potatoes or alongside a slice of crusty homemade bread, they're the kind of meal that brings everyone to the table.

Hearty Homemade Meatballs | served with rice.

Hearty Homemade Meatball Recipe

Ingredients: meatballs

• 1 zucchini

• 1 carrot

• 1 egg

• 2 spring onions, diced

• 1/2 cup of fresh parsley | 1.5 tsp if using dried parsley

• 1/2 cup of freshly grated parmesan cheese

• 1 tbs garlic powder

• 1 tbs onion powder

• 1.5 tsp sweet smoked paprika

• 1 cup breadcrumbs

• 500grms beef mince

Ingredients: napoli sauce

• 1 brown onion

• 2 garlic cloves, diced

• 2 cans diced tomatoes

• 1 cup passata

• 1 tbs tomato paste

• 1 tsp cooking salt

• 1 tsp cracked pepper

• 1 tbs Italian herb mix

• 1 bay leaf

• 1 tbs olive oil

• pinch of sugar

https://video.wixstatic.com/video/72dbbb_1e8e0b217dff409b8992399752ea919f/480p/mp4/file.mp4

Hearty Homemade Meatballs

Method

One little tip I've learned along the way is to start with the tomato-based sauce. Giving it time to gently simmer allows the herbs and seasonings to infuse the sauce with so much more flavour.

So lets begin with that.

Napoli Sauce

1. Using a sauté pan, fry the diced onion with 1 tbs of olive oil, until the onion becomes a little translucent, then add the garlic, cook further until they becomes completely translucent.

2. Add the Italian mixed herbs, bay leaf and salt & pepper.

3. Add the tomato paste, mix it through

4. Add the passata and diced tomatoes, reduce the heat and allow to simmer while preparing the meatballs.

Hearty Homemade Meatballs

1. Using a handled zester, shred the zucchini and carrot, directly into a bowl with a strainer inserted.

2. Using a tablespoon, press into the veggie mixture, so that the juice drains out, then set aside.

   
   

   https://video.wixstatic.com/video/72dbbb_76df240a2db9496baaed055980f7bcb2/1080p/mp4/file.mp4

   removing the juice from the veggie mixture

   
   

3. In a larger sized mixing bowl, pop in the breadcrumbs, onion, garlic powder and paprika, give it a good mix through, so that the ingredients a evenly mixed through.

4. Add the parmesan cheese and parsley, mix.

5. Add the mincemeat and egg and mix, you really need to use your hands here.

6. Once it's evenly mixed, begin rolling your meatballs, I don't care to much about measuring equal quantities, when it comes to tasks like this, I do enjoy a perfectly, imperfect finish, you may use an ice-cream scoop if you'd prefer. As you roll out your meatballs, place them on a large greased baking tray. (lightly grease with oil)

   
   

   

   Rolled up meatballs, set out on a baking tray.

   
   

7. Pre-heat your oven on a fan-forced setting of 180 degrees, cook for about 10 minutes, or until browned off, the rotate them and cook for another 10 minutes.

8. Place the meatballs in the saucepan with your simmering Napoli sauce, simmer for a further 10 minutes.

   
   

   

   Place meatballs into the simmering pan of Napoli sauce.

   
   

9. Serve on a bed of rice, Al Dente cooked spaghetti, or with your favourite vegetables.

If your mince meat wasn't previously frozen, you could portion the remainder and freeze for another meal, on a busy week night.

I can’t wait for you to fill your own kitchen with the delicious aroma of these homemade meatballs. However you choose to serve them, don’t forget a little extra sauce and plenty of crusty bread for soaking up every last drop.

Happy Cooking,

Warm regards,

Jennifer Walsh❤️