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
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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)
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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
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Gather all of your ingredients before you start.
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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.
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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.
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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.
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Return meatballs to the pan.
Cover and simmer gently for 15–20 minutes until cooked through.
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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.
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Serve over spaghetti with grated parmesan and fresh basil. Spoon into toasted sub rolls with melted mozzarella. Also works with creamy mash or polenta.
