Meatballs My Gran's Way

Take a trip down memory lane with "Meatballs My Gran’s Way," a heartwarming recipe that combines rustic flavors with timeless tradition. These tender meatballs are a harmonious blend of ground beef and pork, enriched with softened breadcrumbs, aromatic garlic, finely chopped onions, and fresh parsley for a burst of herbal freshness. Gently seared to golden perfection and then simmered in a rich, homemade tomato passata sauce infused with oregano and a touch of sweetness, these meatballs are pure comfort food. Ready in just under an hour, this family favorite is perfect served over pasta, creamy mashed potatoes, or with crusty bread to soak up the flavorful sauce. Simple ingredients, old-school technique, and a whole lot of love make this recipe a must-try for anyone seeking the taste of tradition.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Ground beef
• 250 grams Ground pork
• 100 grams Breadcrumbs
• 60 ml Milk
• 1 large Egg
• 1 medium Yellow onion, finely chopped
• 2 cloves Garlic cloves, minced
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 500 ml Tomato passata
• 1 teaspoon Dried oregano
• 1 teaspoon Granulated sugar

Directions

Step 1

In a large mixing bowl, combine the breadcrumbs and milk. Let them soak for 5 minutes until the breadcrumbs are softened.

Step 2

Add the ground beef, ground pork, egg, finely chopped onion, minced garlic, parsley, salt, and pepper to the bowl. Mix everything gently with your hands until just combined. Avoid overmixing to keep the meatballs tender.

Step 3

Using your hands, shape the mixture into small meatballs, about the size of a golf ball. You should get approximately 20–24 meatballs.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Sear the meatballs for 3–4 minutes on each side, or until browned. Remove the browned meatballs and set them aside on a plate.

Step 5

In the same skillet, reduce the heat to medium-low and add the tomato passata. Stir in the dried oregano, sugar, and a pinch of salt. Simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan for extra flavor.

Step 6

Return the meatballs to the skillet, nestling them into the sauce. Cover the skillet with a lid and let the meatballs simmer gently in the sauce for 20–25 minutes, or until cooked through and tender.

Step 7

Serve the meatballs hot, spooned over pasta, mashed potatoes, or alongside crusty bread. Garnish with additional chopped parsley if desired.

Nutrition Facts

Serving size	(1659.9g)

Amount per serving	% Daily Value*
Calories	2870.1

Total Fat 184.3g	0%
Saturated Fat 63.1g	0%
Polyunsaturated Fat 4.6g
Cholesterol 781.9mg	0%
Sodium 4624.7mg	0%
Total Carbohydrate 130.4g	0%
Dietary Fiber 12.8g	0%
Total Sugars 41.4g
Protein 181.2g	0%

Vitamin D 81.0IU	0%
Calcium 392.3mg	0%
Iron 18.9mg	0%
Potassium 2892.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 24.9%

Carbs: 18.0%