Mortadella Meatballs in Sugo

Meatballs are a cheap and tasty way to feed a family and these ones are very popular with my 3 kids. Sometimes I serve them with spaghetti and other times with mashed potato and veggies. It’s a great recipe to get the kids working up an appetite in the kitchen too.


What you’ll need:

2 tbs olive oil
1 onion, finely chopped
1 clove garlic, finely minced
750ml passata
Sea salt & cracked black pepper
Fresh basil leaves, to serve
2 tsp whole coriander seeds
1 tbs olive oil, plus extra for frying
1 small red onion, finely chopped
1 clove garlic, finely minced
500gm pork mince
500gm beef mince
200gm mortadella, finely chopped
200g mozzarella, coarsely grated
1½ tsp salt
Freshly ground black pepper

What to do:

Heat the oil in a saucepan over medium heat and cook onion, stirring, for 4-5 minutes until soft, add garlic and cook for a further 1 minute. Add passata and season with salt and pepper, stir to combine and bring to a low simmer. Cook, covered, for 20 minutes until reduced and thickened slightly.

Meanwhile, to make the meatballs, place a frying pan over medium heat and toast coriander seeds for 1-2 minutes until fragrant. Transfer to a mortar and pestle and grind. Place frypan back on heat, add oil and cook the onion for 5 minutes until translucent and soft, add the garlic and cook for 30 seconds. Remove from heat and transfer to a large bowl. Add the pork and beef mince, mortadella, mozzarella, salt and pepper and mix until well combined. Roll the meat into golf ball-sized meatballs and onto a tray. Heat some olive oil in a large frying pan over medium heat. Cook the meatballs in batches, turning, for 5-6 minutes until browned. Add meatballs to the sugo and simmer for 15 minutes until cooked through. Serve garnished with basil leaves and extra black pepper.

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