Best Ever Meatballs


Ok, best ever meatballs is quite a claim, but these meatballs really are delicious!

They’re meaty, flavoursome and hearty, yet still light and juicy. They have a little heat coming through, a warm, paprika glow. The sauce takes on the rich goodness of the meat, becoming thick, smooth and velvety. The meatballs  hold together well in the sauce,  but fall apart at the slightest cut, and melt in your mouth.





I was served them by some friends when I was back home,and they were so deliciously yummy I had  to give them a go myself. I know they’ll be finding their way onto our regular dinner menu from now on.

Really tasty, but simple to make, they’re a great option for entertaining over the Christmas period too.


The recipe makes a big pan full, which you can easily bulk up further with lots of pasta or rice to satisfy a crowd. It serves six (or 4 very generous portions for those in need of a good feed).

Perfect warm, comforting winter fare.

Best Ever Meatballs

(From Gino Decampo)



For the meatballs

500g lean beef mince, or a combination of pork, beef or lamb

4 garlic cloves, crushed

100 g fresh, white bread crumbs

4 tablespoons chopped flat leaf parsley

40g freshly grated Parmesan cheese

1 teaspoon dried chilli flakes (use less if you don’t like heat)

1/2 teaspoon paprika

Salt and freshly ground black pepper

1 egg

3 tablespoons Olive Oil (to fry the meatballs)

For the sauce

1 720g bottle of passata, or 2 tins of chopped tomatos

 A handful of basil leaves

Salt and freshly ground black pepper


Put the mince, breadcrumbs, garlic, parmesan, paprika, dried chilli, parsley, salt and pepper into a large bowl. Crack the egg on top. Get your hands in and squish it all together, mixing until it’s all combined in a large ball.

Roughly divide it into 12 pieces, and roll into even sized balls. Put onto a plate, or a baking tray, cover with clingfilm and rest in the fridge for 20 minutes.

Meanwhile, start the sauce. Pour the passata, or chopped tomatoes, into a large pan. Add in the basil, salt and pepper. Bring to the boil, then turn off the heat.

Once the meatballs have rested, pour 3 tablespoons of olive oil into a large frying pan. Gently fry the meatballs, turning regularly, until golden brown on all sides.

Once they’re brown, add them to the tomato sauce. Half cover the pan, and simmer gently for about an hour. If the sauce becomes too dry, add more water.

Serve with pasta, or over rice, with a green salad and a large glass of red wine.

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  1. Pork, beef *AND* lamb sounds great!

  2. looks delicious!

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