Italian Meatballs
Prep time
Cook time
Total time
Serves: 4-6
  • 500g minced beef
  • 500g minced pork
  • ½ cup milk
  • 1 cup bread crumbs
  • 2 eggs, lightly beaten
  • ¼ cup chopped parsley
  • 4 cloves garlic, minced
  • 3 tbsp olive oil
  • salt
  • freshly ground black pepper
  • 2 x 400g can chopped tomatoes
  • ½ cup red wine
  • ½ cup beef stock
  • ½ cup tomato paste
  • 2 red capsicum (bell pepper), finely chopped
  • 4 cloves garlic, minced
  • 1 white onion, chopped
  • 1 tsp dried oregano
  • handful of chopped fresh basil leaves
  • 3 pcs bay leaves
  • olive oil
  • salt
  • freshly ground black pepper
  • 50g parmesan cheese
  1. Soak breadcrumbs in milk for at least 15 minutes.
  2. In a bowl combine the soaked breadcrumbs with the rest of the meatball ingredients, mix it evenly and form into ping pong sized balls.
  3. On a deep pan, add oil and shallow fry each meatballs until it turns light brown in colour do not cook well, we are just browning the outside. This will take around 3-4 minutes each side. Set aside.
  4. On a separate pot add oil, sauté remaining garlic and onions. Once onion turns translucent add the red capsicum and cook for 3 minutes.
  5. Add the chopped tomatoes, beef stock, red wine, tomato paste, oregano, basil, bay leaves, salt (according to taste) and freshly ground black pepper. Bring to a boil.
  6. Add the meatballs then bring again to a boil, simmer in low heat for 30 minutes
  7. Serve in bowls topped with grated Parmesan.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at