Beef mince x 400g

Pork mince x 400g

Grated Parmesan x 40g

Dijon mustard x 1 tbsp

Panko breadcrumbs x 50g

Egg yolks x 2

Worcestershire x 1 tbsp

Salt & Pepper


Tomatoes x 1 kg – I used baby truss

Garlic x 4 cloves

Red chilli x 1

Shallot x 1

Olive oil x 3 tbsp

Beef stock x 250ml

Salt & Pepper

Garlic Bread

Sourdough loaf x ½

Butter x 100g – softened

Garlic x 4 cloves – crushed

Parsley x 2 tbsp








  1. Chop the tomatoes in ½, dice the shallot and garlic.
  2. Toss them in oil and salt and roast them for 20 minutes @ 160c until softened (start to prepare the meatballs & garlic bread)
  3. Once cooked, blend the tomato mixture until smooth 
  4. Place in a saucepan, add beef stock and meatballs – bring to a simmer and reduce for 8 minutes until slightly thickened and meatballs are cooked through


  1. Mix all ingredients together until well combines
  2. Make 16 x 50g balls
  3. Fry the meatballs in 1 tbsp oil for 2-3 minutes and then transfer to the sauce as it reduces
  4. Serve in a bowl and finish with loads of grated Parmesan and some basil leaves

Garlic Bread

  1. Mix the garlic, chopped parsley, salt & butter together
  2. Cut the bread in ½ length ways and smear the butter mixture onto the bread
  3. Bake for 6 minutes @ 200c until golden and crispy

Essential Tools

  • Baking tray x 2
  • Blender
  • Saucepan
  • Chef knives
  • Chopping board
  • Mixing bowl
  • Measuring utensils


  • Garlic bread can be made in advance and left in the fridge until ready to bake
  • Meatballs can be shaped in advance until ready to serve
  • You can roast the tomatoes etc in advance and blend – once ready to cook the meatballs then you can finish the sauce
  • Rubbing some oil on your hands when making the meatballs will stop them from sticking
  • You can substitute tinned tomatoes for raw tomatoes – fry the garlic & shallot in oil then add tinned tomatoes and follow the recipe as above

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