• Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 30 meatballs 1x


For the meatballs:

  • 500 g organic lean ground beef.
  • 1/2 cup shredded mortadella.
  • 1 egg
  • 1 teaspoon fresh parsley.
  • 1 teaspoon dry oregano.
  • 1 small clove garlic minced
  • 1/4 cup day old bread soaked in 1 tablespoon milk.
  • 1/2 cup parmigiano reggiano
  • 1/4 cup Italian style bread crumbs.
  • Salt and pepper to taste.
  • 2 tablespoons extra virgin olive oil.

For the sauce:

  • 600 ml of San Marzano D.O.P. tomatoes.
  • 4 leaves of fresh basil.
  • 1 whole clove garlic.
  • Salt and pepper to taste.


  1. Break up the ground beef.
  2. Mix in the shredded mortadella.
  3. Add the parsley, oregano, minced garlic, salt and pepper.
  4. Mix with your hands blending the ingredients well into the meat.
  5. Add the egg, bread soaked in milk (squeeze out excess milk). Mix again with your hands.
  6. Sprinkle in parmigiano reggiano and bread crumbs. Mix well again.
  7. Use a teaspoon to scoop the meat and place in your hand.
  8. Roll meat in a circular motion in between both hands and form into a nice ball.
  9. Repeat until all ground beef mixture is used.
  10. In a sauce pan heat olive oil.
  11. Place meatballs in pan and slightly brown.
  12. Add in pureed tomatoes, basil, salt and pepper and garlic.
  13. Cook on low heat for about 30-40 minutes, partially covered.
  14. Ready to serve.
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