Fresh herbs add a lift to the rather meat-heavy recipe, creating a perfectly balanced dish fit for a side or a light meal.
Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

Pork and veal rolled into a tender, juicy and plump meatball dunked in tomato puree, then sprinkled with parsley.


  • 1½ tablespoon olive oil
  • 1 brown onion (150 g), chopped finely
  • 3 sprigs fresh thyme
  • 750 g minced pork and veal mixture
  • 1 cup (70 g) fresh breadcrumbs
  • 1 cup (100 g) finely grated parmesan cheese
  • ½ cup finely chopped fresh flat-leaf parsley
  • 2 eggs
  • 3 clove garlic, crushed
  • 2 tsps ground coriander
  • 1 tsp each ground turmeric and nutmeg
  • ½ tsp ground cinnamon
  • ½ tsp dried chilli flakes
  • 700 ml passata
  • ¼ cup loosely packed fresh flat-leaf parsley leaves, extra

Heat 2 tsps of the oil in a deep, large frying pan over high heat; cook onion and thyme, stirring, until onion softens. Remove from pan.


Combine the pork and veal, breadcrumbs, cheese, parsley, eggs, garlic and spices in a large bowl; season. Using damp hands, roll the mixture into 12 balls.


Heat remaining oil in the same pan; cook the meatballs, turning, until well browned all over.


Return onion mixture to pan with passata; bring to the boil. Reduce heat; simmer, uncovered, about 5 mins or until meatballs are cooked through. Sprinkle over extra parsley.

Download or print the recipe