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To make the meatballs, place the pork mince, veal mince, breadcrumbs, onion, garlic, egg and basil in a large bowl. Season with salt and pepper. Use clean wet hands to mix until well combined. Shape 2 tablespoons of the mince mixture into a large ball. Repeat with the remaining mince mixture to make 15 more balls.
Heat the oil in a large non-stick frying pan over medium heat. Add the meatballs and cook, turning occasionally, for 5 minutes or until browned.
Meanwhile, place the passata, diced tomato and tomato paste in a medium bowl. Add a little water to the empty passata bottle. Screw on the lid and shake well. Pour into the bowl and stir to combine.
Add the tomato mixture to the pan. Cover and bring to a simmer over medium heat. Reduce the heat to medium-low and cook, covered, for 15 minutes or until the meatballs are tender and cooked through. Remove from heat and stir in the sugar. Taste and season with salt and pepper. (To freeze, see tips.)
Divide the meatballs among serving plates and spoon over the sauce. Sprinkle with the basil and parmesan. Serve with crusty bread and rocket salad.