serves
4
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 400 g pork mince (see Note)
- 400 g beef mince (see Note)
- ¼ cup caramelised onion chutney
- 90 ml olive oil
- 2 tsp dried chilli flakes
- 2 400 g tins chopped tomatoes
- 10 fresh basil leaves
- Crusty bread, to serve
Instructions
- Place the pork, beef and caramelised onion chutney in a large bowl. Season with salt. Mix well with your hands until thoroughly combined. Take small amounts of the mixture and roll into 24 equal-sized balls (about the size of a golf ball). Set aside.
- Heat the oil in a large, shallow saucepan or sauté pan over a medium heat. Add the meatballs and fry gently for about 8 minutes or until browned all over, turning carefully. Sprinkle over the chilli flakes and fry for a further 2 minutes, stirring occasionally.
- Add the tomatoes and some salt. Simmer for about 10 minutes, then add the basil and cook for a further 15 minutes, stirring occasionally. Serve with bread.
Note
Take the minced meat out of the fridge around 20 minutes before you cook the meatballs so they’re not cold in the middle.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
