Meatballs in Sugo
Our delicious beef and pork meatballs in a rich tomato sugo with oregano and basil. Perfect to top your spaghetti or polenta, just don't forget the cheese.
Ingredients: Gippsland pasture raised beef mince, free-range, rare breed pork mince, breadcrumbs, milk, eggs, oregano, allspice, cumin, fennel, salt, pepper, onions, garlic, basil, crushed tomatoes, & sugar.
Meatsmith made in Fitzroy, each packet contains 600g of meatballs - enough for two people. This will be vacuum sealed, eat within 3-5 days, refer to packaging for use by date information.
What are meatballs?
Meatballs are delicious rounds of minced meat mixed with eggs, breadcrumbs, herbs and spices. Whilst meatballs or polpette are often associated with Italy, the origin of the dish is most likely Persian. Known as kofta, the dish then spread throughout the Middle East and into Asia before coming to Italy.
How to cook meatballs?
Heat your meatballs in a saucepan over a low heat until piping hot for approx. 15-20 minutes.
What to serve with meatballs?
Meatballs are delicious served with crusty bread, on top of spaghetti, polenta or rice. Another favourite and indulgent way to enjoy our ready-made meatballs is in a panino. Simply add some grana padano, ricotta, basil, oregano and parsley to a focaccia roll then layer with the warmed meatballs and some sauce.
The base recipe of meatballs involves combining minced meat (typically a mix of beef and pork for extra fat) with beaten eggs, some breadcrumbs, chopped parsley, milk, diced onions and herbs. The mixture is then rolled into small balls and placed on a tray in the fridge to firm up for an hour. Next, the meatballs can be baked in a warm oven for 45 minutes while the sugo is prepared. The classic sugo is made with onion, crushed tomatoes, sugar, salt and some basil. Next, the baked meatballs are added to the sauce to finish cooking for a further 15 minutes.