Serves 4 | 20 minutes prep | 35 minutes cooking


  • 250g Beef & 250g Pork - high fat content not low fat
  • Finely chopped fresh rosemary, thyme and oregano (a heaped teaspoon of each)
  • 1 onion finely chopped and softened without colouring (salt your onions - draws out water and sweats them rather than caramelizes. Wait to cool and add to meat.)
  • Handful of breadcrumbs
  • 1 egg to bind
  • Season with pinch of salt & pepper

Combine all ingredients and roll into ping pong sized balls. Seal in a pan on a high heat and remove. Using the same pan make your passata...


  • 1 tbsp of olive oil in pan, medium heat, 2 squashed garlic cloves to flavour oil (remove before adding passata)
  • 1/2 onion, finely diced (soften in pan)
  • 1kg jar of passata
  • 1 tsp dried chilli flakes
  • 2 stalks of fresh basil leaves
  • Salt & pepper

5 - 10 minutes on a medium heat, so it’s blipping.

Reduce sauce to almost desired consistency,

Meatballs back in. Lid on. Into the oven at 200°C for 10-15 minutes.

Spoon onto ciabatta or pasta!