Mini meatballs in tomato sauce

• 250 g ground beef (80/20)
• 250 g ground pork
• 50 g breadcrumbsplain, fine
• 30 g parmesan cheesefinely grated
• 1 large egg
• 3 garlic clovesminced
• 1 tsp dried oregano
• ¼ tsp dried red pepper flakes
• 1 tsp kosher salt
• ½ tsp black pepperfreshly ground
• 2 tbs olive oil
• 1 can store-bought marinara sauce680–700g jar
• ¼ cup fresh basilloosely packed leaves

1. 1

   Add the ground beef, ground pork, breadcrumbs, parmesan, egg, garlic, oregano, red pepper flakes, salt, and black pepper to a large bowl. Mix with your hands until just combined — don't overwork it or the meatballs will be tough.

   Tip: The mixture should feel tacky but hold its shape when you roll it. If it feels too sticky, chill it for 5 minutes.

2. 2

   Roll the mixture into balls about 2.5cm (1 inch) in diameter — roughly the size of a large grape. You should get about 32–36 meatballs. Set them on a plate or cutting board as you go.

   Tip: Wet your hands lightly to prevent sticking and keep the balls smooth.

3. 3

   Heat the olive oil in a 30cm skillet over medium-high heat until shimmering. Add the meatballs in a single layer — work in two batches if needed — and cook without moving them for 2 minutes until a deep brown crust forms on the bottom.

   Tip: Don't crowd the pan. Crowding causes steaming instead of searing, and you'll lose that golden crust.

4. 4

   Turn the meatballs and cook for another 2 minutes to brown the other side. They won't be cooked through yet — that's fine. Transfer to a plate.

5. 5

   Reduce heat to medium. Pour the marinara sauce into the same skillet and use a spoon to scrape up any browned bits from the bottom — that's where the flavor is.

   Tip: If your skillet looks dry, add a splash of water to help loosen the fond.

6. 6

   Nestle the meatballs back into the sauce, cover with a lid, and simmer on medium-low for 10–12 minutes until the meatballs are cooked through and the sauce has thickened slightly. They're done when they feel firm when pressed and the sauce clings to them.

   Tip: Give the pan a gentle shake halfway through to make sure nothing is sticking.

7. 7

   Tear the fresh basil leaves over the top and serve straight from the skillet.

   Tip: Leftovers keep well in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water to loosen the sauce.

• skillet (30cm (12-inch))
• mixing bowl (large)
• cutting board

Per serving

Nutritional values are estimates only.