Heartwarming Italian Meatballs


For the meatballs:
200g  minced beef
200g minced pork
1 teaspoon italian herb seasoning
pinch of salt & pepper
2tbsp grated Parmesan cheese, plus extra to serve
For the pasta sauce:

2 x 400g tins of chopped tomatoes

250g of roasted on the vine cherry tomatoes

2 cloves of garlic, peeled

1tbsp spicy chorizo, chopped

1 teaspoon of tomato puree

1 teaspoon of granulated sugar

1tbsp olive oil

pinch of salt and pepper



  1. Place all the meatball ingredients into a large bowl and mix to combine.
  2. Heat a large pan with oil.
  3. Mould your meatballs into the size of golf balls, a ice cream scoop works wonders.
  4. Place your meatballs into the warm oil and cover with a lid and cook on low for 1 hour.
  5. Meanwhile, you can start cooking your tomato pasta sauce.
  6. Preheat the oven to 190C, and arrange your cherry tomatoes in a roasting dish, and cook for 20 10 minutes, or until split.
  7. Add the oil and the garlic cloves and cook for a minute, or until the garlic cloves look softer.
  8. Pour the tins of chopped tomatoes, tomato puree, sugar and seasoning.
  9. Bring to a Simmer and cook for 1 hour. Once your cherry tomatoes are cooked take the off the vine and place them into your sauce, if you prefer a smoother sauce, blend them up just before you put them in.
  10. Once you meatballs are cooked place them into your pasta sauce and let them combine with the sauce for 5-10 minutes.
  11. Meanwhile, boil your pasta.
  12. Put everything to together on a plate, grate over some more Parmesan and serve!


-Deborah & Charlotte DOAF x

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