Revolution Italian Beef Meatballs
15 minutes
PREP TIME
30-35 minutes
COOK TIME
4-6 people
SERVINGS
Revolution Italian Beef Meatballs
Smokey Rebel
4-6 people
15 minutes
35 minutes
Italian
Tender inside. Caramelised outside. Rich tomato finish.
These Revolution Italian Beef Meatballs are seared for flavour, then simmered in a thick tomato sauce. Perfect for pasta, subs or batch cooking.
Ingredients
Meatballs
- 500g beef mince (15–20% fat)
- 1½ tbsp Revolution seasoning
- 1 egg
- 40g fresh breadcrumbs
- 2 tbsp milk
- 2 garlic cloves, minced
- 1 tbsp olive oil (for frying)
Tomato Sauce
- 1 tbsp olive oil
- 1 small onion, finely diced
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 100ml water
- Salt and black pepper or SPG to taste
Directions
Getting started
Gather all of your ingredients before you start.
Mix the Meatballs
In a large bowl, combine mince, Revolution seasoning, egg, breadcrumbs, milk and garlic.
Mix gently until just combined. Do not overwork.
Roll into golf-ball sized meatballs.
Sear for Flavour
Heat olive oil in a large pan over medium-high heat.
Add meatballs in batches.
Brown on all sides for 5–6 minutes.
Remove and set aside.
Build the Sauce
In the same pan, add olive oil if needed.
Cook onion for 4–5 minutes until soft.
Stir in tomato purée and cook for 1 minute.
Add chopped tomatoes and water.
Simmer for 5 minutes to thicken slightly.
Simmer
Return meatballs to the pan.
Cover and simmer gently for 15–20 minutes until cooked through.
What to Look For at the Finish
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
Serve over spaghetti with grated parmesan and fresh basil. Spoon into toasted sub rolls with melted mozzarella. Also works with creamy mash or polenta.
