Cattle of Choice for Lifestyle and Performance

Meatballs in Tomato Sauce

Meatballs in Tomato Sauce

Meatballs in Tomato Sauce


  • 2 slices of thick white Italian-style bread, crusts removed
  • 1/3 cup milk
  • 1 tablespoon olive oil
  • 400g lean beef mince
  • 1 clove crushed garlic
  • 1 cup grated parmesan
  • Chopped basil
  • Salt and pepper
  • SAUCE:
  • 750ml bottle of tomato pasta sauce
  • 1 cup beef stock
  • Basil leaves
  • Pasta of choice


  1. Tear bread into small pieces, place in a bowl, and pour over milk and olive oil. Set aside until bread absorbs most of the liquid. Mix with a fork.
  2. Place mince, garlic, parmesan and a little chopped basil in a large bowl, add the bread mixture, season with salt and pepper. Using your hand, bring the mixture together and mix until combined.
  3. Shape spoonfuls of mixture into small meatballs. Cook meatballs in tomato sauce for pasta (see below) or roll lightly in plain flour and shallow-fry in batches over a medium high heat until golden and cooked through.
  4. Place the pasta sauce, beef stock and a few basil leaves in a wide heavy based pan, bring to the boil, and then reduce heat to a simmer. Have the sauce at simmering point, not any higher or the meatballs may break apart.
  5. Carefully spoon the meatballs into the sauce and cook uncovered for about 10-12 minutes or until the meatballs are cooked (depending on the size of the pan, the meatballs may need to be gently turned while cooking).
  6. While meatballs are cooking, cook the pasta. Serve pasta with a spoonful of the tomato sauce and spoon over a few meatballs.

This recipe is from MLA (Meat & Livestock Australia)

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