A set-it-and-forget-it favorite for a guaranteed crowd-pleaser! This recipe is all about slow, low cooking to achieve unbelievably tender meatballs swimming in a rich, caramelized passata sauce. It’s versatile too – serve over pasta for a classic dinner or create the ultimate meatball sub.
Ingredients
For the Meatballs:
- 1.5kg Beef Mince (a mix works best, e.g., 2 x 500g lean/5-star, 1 x 500g regular/3-star for flavor)
- 1.5 cups Milk
- 1.5 cups Breadcrumbs (standard or panko)
- 3 Large Eggs, lightly whisked
- ¾ cup Finely Grated Parmesan Cheese
- 1 Large Onion, very finely chopped
- 4-6 Cloves Garlic, minced or finely chopped (adjust to your heart’s desire!)
- 1 Bunch Continental Parsley, leaves chopped
- 1 tsp Dried Oregano
- 1 tsp Salt
- ½ tsp Black Pepper
For Cooking:
- 2 Bottles (Approx. 700ml each) Tomato Passata
- 2 tbsp Olive Oil (for browning)
Method
Prep & Pre-heat: Pre-heat your oven to 130°C (265°F). Gather your ingredients and two medium-sized rectangular glass baking dishes (like Pyrex).
Combine Meatball Mix: In a large mixing bowl, add the beef mince, milk, breadcrumbs, whisked eggs, parmesan cheese, onion, garlic, chopped parsley, oregano, salt, and pepper. Use your hands to gently but thoroughly combine all the ingredients until just mixed – do not overwork the meat.
Form & Brown: Roll the mixture into approximately 30 meatballs, about the size of a golf ball. Heat the olive oil in a large frypan or Dutch oven over medium-high heat. Working in batches, brown the meatballs on all sides (they don’t need to be cooked through, just sealed and colored).
Assemble and Slow Roast: Place the browned meatballs into your baking dishes, distributing them evenly. Pour the contents of both passata bottles over the meatballs, ensuring they are well-covered. Season with a touch more salt and pepper if desired. Cover the dishes tightly with aluminum foil.
The Slow Cook: Transfer the covered dishes to the pre-heated oven. Cook for as many hours as possible – a minimum of 4 hours is good, but 6-8 hours will result in incredible tenderness and flavor.
To Serve
Classic Pasta: Simply ladle the meatballs and rich passata sauce over your favorite pasta (linguine, spaghetti, or rigatoni work beautifully). Garnish with a generous dusting of fresh parmesan and a few parsley leaves.
Meatball Sub: Split a baguette or rustic roll lengthwise. Toast lightly under the grill. Spread with a little of the sauce, pile in 3-4 meatballs, top with fresh rocket (arugula), and finish with extra grated parmesan or a slice of mozzarella melted over the top.
Recipe Note: This recipe creates a large batch (approx. 30 meatballs), making it perfect for meal prep or freezing leftovers. Enjoy!