Fresh Herb Meatballs
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Fresh Herb Meatballs

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So simple to make, so easy to flavour as you wish, and terrific to make in advance and freeze. Seasonings are the key to ensuring that meatballs are full of flavour. We recommend a simple tomato sauce in this recipe, but you’ll find other variations throughout Minced that spice up your choices and family meals. Meatballs are ideal as tapas, an entrée, or as a hearty meal. They are a great standby and a favourite with everyone.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 5-6 Serves 5-6
Good source of iron Good source of iron
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  • 500 g Quality Mark beef mince
  • 1 large egg
  • 2 cups fresh breadcrumbs
  • 1 large handful each fresh
  • parsley and basil, finely chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika

Tomato sauce

  • 1 onion, finely diced
  • 1 clove garlic, crushed
  • splash white wine
  • 400g chopped tomatoes in their own juice
  • ½ cup liquid beef or chicken stock
  • 1 teaspoon each dried rosemary and basil (or 1 tablespoon each, finely chopped, if fresh)


Make sauce first. The longer it has to simmer, the better the flavours will be. Heat a splash of olive oil and gently fry onion and garlic together until onion is clear and soft. Add remaining sauce ingredients and bring to a gentle boil. Turn heat down a tad and simmer gently, uncovered, for at least 10 minutes until sauce has thickened.

While sauce is simmering, thoroughly mix all ingredients for meatballs in a large bowl. Once thoroughly blended, shape each meatball from a tablespoon of mixture. If you find the mixture is too wet, sprinkle over a tablespoon of flour, add a pinch of salt, then mix well.

Heat a splash of olive oil in a large frying-pan. Cook meatballs in groups so they can be easily turned until browned all over. Keep the cooked meatballs warm until they are all done.

If you want to freeze them, let them cool, and then place on a tray you can fit in your freezer. Once frozen, put them in a container or freezer bag, label with date, and return to freezer.

Serve piled high on lightly toasted ciabatta that you have drizzled and grilled with garlic-infused olive oil, or eat on their own topped with tomato sauce.

Copyright Notice
An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 249g
Energy kJ (kcal) 1216 (290)
Protein (g) 25.4
Fat (g) 8.4
Saturated (g)
Carbohydrate (g) 26.3
Sugars (g)
Sodium (mg) 350
Iron (mg) 4.1
Zinc (mg) 4.6
Vitamin B12 (ug) 1.4
Vitamin D (ug) 0.1
Selenium (ug) 6.1

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