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    Recipes — pork and beef meatballs

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    Melting Meatball Macaroni

    This recipe has all the elements of comfort food: beef and pork meatballs with an oozing cheesy filling, a rich tomato sauce and pasta.

    Prep Time

        •    Prep Time: 20 minutes
        •    Cook Time: 30 minutes
        •    Yield: Serves 6

    Ingredients

        •    3 bay leaves
        •    50ml red wine
        •    500ml passata
        •    2 tbsps olive oil
        •    400g beef mince
        •    300g pork mince
        •    ½ tsp chilli flakes
        •    ½ tsp fennel seeds
        •    2 tsps tomato purée
        •    2 tsps dried oregano
        •    4 garlic cloves, crushed
        •    2 tsps golden caster sugar
        •    1 large onion, finely chopped
        •    crusty bread, to serve (optional)
        •    2 x 400g cans chopped tomatoes
        •    400g macaroni or other pasta shape
        •    200g taleggio or mozzarella, chopped into small chunks

    Method

    1. Heat oven to 200C/180C fan/gas 6. Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined. Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for 10 mins.

    2. Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can – it’ll save on washing up). Add the onion and a pinch of salt and sizzle until softened (about 8 mins). Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar, the remaining oregano and lots of seasoning, then cover with a lid and simmer for 20 mins. Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.

    3. Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water. If the pan isn't ovenproof, tip the sauce into a casserole dish. Stir the pasta into the sauce, along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.

    4. Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for 5-10 mins until the cheese and meatballs are golden. Serve with crusty bread, if you like.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/melting-meatball-macaroni

    Next Level Spaghetti & Meatballs

    Make the ultimate meatballs in a rich tomato sauce to serve over spaghetti. Comfort food at its best, this will prove a hit at the family dinner table.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 45 minutes
        •    Plus at least 1 hour & 30 minutes rest time
        •    Yield: Serves 6

    Ingredients

        •    100ml milk
        •    1 egg, beaten
        •    ½ tsp marmite
        •    400g beef mince
        •    400g pork mince
        •    grated of nutmeg
        •    1 tbsp dried oregano
        •    50g grated parmesan, plus extra to serve
        •    large handful parsley leaves, finely chopped
        •    6 garlic cloves, very finely chopped or grated
        •    100g ciabatta, sourdough or other white bread, crusts removed, torn into pieces

    Method

    1. Tip the beef and pork into a large bowl. Mix and season generously with salt. Set aside for at least 30 mins, or for up to 1 hr. Meanwhile, put the bread in a bowl with the milk and leave to soak.

    2. Tip the soaked bread into the bowl with the meat and add all the remaining meatball ingredients except for the mozzarella. Season with plenty of pepper, then scrunch the mixture together with your hands until combined.

    3. Roughly divide the meatball mixture into 18 portions. Use your hands to flatten one portion, then gently wrap it around a piece of the mozzarella and roll into a ball. Repeat with the remaining portions. Chill the meatballs in the fridge for 1 hr before cooking. Can be prepared up to two days ahead and stored in the fridge.

    4. Heat 3 tbsp of the oil in a large frying pan or casserole dish. Fry the meatballs in batches, browning them on all sides, then transfer to a plate and set aside. Pour the remaining oil into the pan and heat for 1 min, then fry the sliced garlic for a few seconds. Tip in the sugar, vinegar and wine (if using) and bubble for 1 min. Add the tomatoes, then season and cook over a medium heat for 10 mins. Tip in the meatballs and gently stir to ensure they’re fully coated in the sauce. Cover the pan and simmer on a low heat for about 20 mins, spooning the sauce over the meatballs occasionally.

    5. Remove the pan from the heat and set aside, then cook the spaghetti. To serve, divide the spaghetti between bowls, top with three warm meatballs each, spoon over the sauce and scatter with the remaining parmesan.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/next-level-meatballs

    Sweet Brown Sugar BBQ Meatballs

    Sticky glazed meatballs that are sweet, savory and just a little spicy.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 30


    Ingredients

    For the meatballs:

        •    1 egg
        •    salt and pepper
        •    1 pound ground beef
        •    2 cloves garlic, grated
        •    1/2 pound ground pork
        •    1/2 cup parmesan cheese
        •    1/2 cup Progresso™ Italian style panko bread crumbs


    For the sauce:

        •    chives for garnish
        •    1/2 cup BBQ sauce
        •    1/2 cup brown sugar
        •    2 tbsps chile flake (or to taste)


    Method

    1. Mix all of the meatball ingredients together and form your meatballs.

    2. Heat a large frying pan with a little oil and gently, one by one, add in the meatballs. After they cook for about 4 minutes, flip the meatballs and cook an additional 4 minutes. Once they're cooked on the outside, they should be a little less delicate. Making sure none are stuck to the bottom, start tossing them in the pan a little more to cook them evenly. Drain most of the fat, leaving a few tablespoons worth in the pan.

    3. Add 2 tablespoons of water to deglaze the pan, scraping up any stuck on pieces. Add the brown sugar, adding a little more water if it looks too dry. It should start to bubble and look like dark caramel.

    4. Remove from heat and add in the BBQ sauce. Stir well. Serve and top with the chives.



    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/sweet-brown-sugar-bbq-meatballs/5e524a11-47b4-42cb-ad39-eb426947f342

    Easy Meatball Recipe

    This easy meatball recipe is my go-to! The meatballs come out juicy every time and have the most beautiful color ever. Is the perfect staple for any kitchen! It’s easy to prep and these meatballs come out juicy and full of flavor every time.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 12

    Ingredients

        •    1 egg
        •    1/3 cup milk
        •    1 lb ground beef
        •    1 lb ground pork
        •    1/4 cup onion, diced
        •    1/2 tsp garlic powder
        •    1 tsp Italian seasoning
        •    salt and pepper to taste
        •    1/4 cup parsley chopped
        •    1/2 cup Italian breadcrumbs
        •    1/4 cup shredded parmesan

    Method

    1. Preheat oven to 400 degrees F.
    2. In a medium bowl, mix all ingredients until just combined.
    3. Shape mixture into 48 meatballs, approximately 1 1/2 tablespoons each.
    4. Bake 18-20 minutes or until cooked through.



    This great family recipe is thanks to Spend With Pennies Recipes at https://www.spendwithpennies.com/easy-meatball-recipe/

    Italian Meatball Hoagie Braid

    Meatball sandwiches with a twist ooze with melted cheese, making them easy for kids to handle. Using Easy Sheet-Pan Meatballs from your freezer gives you a head start!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 8

    Ingredients

        •    1 egg, slightly beaten
        •    1 cup tomato-basil pasta sauce
        •    1/4 cup grated Parmesan cheese
        •    1 cup shredded mozzarella cheese (4 ounces)
        •    2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
        •    16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half

    Method

    1. Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.
    2. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.
    3. Bake 15 to 20 minutes or until golden brown.



    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/italian-meatball-hoagie-braids/2c5dc234-865e-4f82-8fc2-82251db40d63