Directions

Getting started

1. Gather all of your ingredients before you start.

   

Mix the Meatballs

1. In a large bowl, combine mince, Revolution seasoning, egg, breadcrumbs, milk and garlic.

2. Mix gently until just combined. Do not overwork.

3. Roll into golf-ball sized meatballs.

Sear for Flavour

1. Heat olive oil in a large pan over medium-high heat.

2. Add meatballs in batches.

3. Brown on all sides for 5–6 minutes.

4. Remove and set aside.

Build the Sauce

1. In the same pan, add olive oil if needed.

2. Cook onion for 4–5 minutes until soft.

3. Stir in tomato purée and cook for 1 minute.

4. Add chopped tomatoes and water.

5. Simmer for 5 minutes to thicken slightly.

Simmer

1. Return meatballs to the pan.

2. Cover and simmer gently for 15–20 minutes until cooked through.

What to Look For at the Finish

1. The meatballs should feel firm but still tender when pressed. The sauce should be thick and coat the back of a spoon. The meatballs should be fully cooked through with no pink centre and an internal temperature of 75°C.

Serving Suggestions

1. Serve over spaghetti with grated parmesan and fresh basil. Spoon into toasted sub rolls with melted mozzarella. Also works with creamy mash or polenta.