Handcrafted meatballs are a true showcase of premium mince – rich, succulent, and deeply satisfying. With our Organic Beef Steak Mince, sourced from grass-fed cattle raised to the highest welfare standards, you can create meatballs that are tender, flavourful, and versatile enough for both weeknight suppers and refined dinner parties.
This recipe highlights a classic Italian-inspired version: meatballs gently simmered in a fresh tomato sauce. The result? A dish that’s comforting, elegant, and built around the quality of its core ingredient.
Yield & Timing
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Serves: 4
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Prep: 20 minutes (plus 20 minutes chilling)
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Cook: 40 minutes
Ingredients
For the meatballs (approx. 16–18)
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1 small onion, very finely diced (or grated)
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2 cloves garlic, minced
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40g fresh breadcrumbs (or panko)
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1 free-range egg, lightly beaten
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25g parmesan, finely grated
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1 tbsp chopped fresh parsley
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1 tsp dried oregano
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Sea salt & freshly ground black pepper
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Olive oil, for browning
For the tomato sauce
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1 tbsp olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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2 x 400g tins chopped tomatoes
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1 tbsp tomato purée
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1 tsp dried basil
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1 tsp dried oregano
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Pinch of sugar (optional, to balance acidity)
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Salt & pepper to taste
Method
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Mix with care:
In a large bowl, combine the organic steak mince, onion, garlic, breadcrumbs, egg, parmesan, parsley, oregano, and seasoning. Mix lightly with your hands until just combined – avoid overworking to keep the meatballs tender. -
Shape & chill:
Divide into even portions (approx. 30g each) and roll into balls. Place on a tray lined with baking paper. Chill in the fridge for 20 minutes to firm up. -
Brown for flavour:
Heat 1–2 tbsp olive oil in a heavy pan. Fry the meatballs in batches until golden on all sides (they don’t need to be cooked through yet). Remove and set aside. -
Build the sauce:
In the same pan, add a little more oil if needed and gently cook the onion until softened. Add the garlic and stir for 1 minute. Stir in chopped tomatoes, tomato purée, herbs, and sugar. Season and simmer for 10 minutes. -
Simmer gently:
Return the browned meatballs to the pan. Cover and cook on a low heat for 20 minutes, stirring occasionally, until the meatballs are fully cooked and the sauce is rich. -
Finish & serve:
Taste the sauce and adjust seasoning. Garnish with extra parmesan and fresh basil before serving.
Serving Suggestions
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Classic: Serve over al dente spaghetti with a generous grating of parmesan.
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Rustic: Pair with crusty sourdough bread to mop up the sauce.
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Refined: Serve in a shallow bowl with creamy polenta and a drizzle of extra virgin olive oil.
Chef’s Tips
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Texture is key: Steak mince contains the right balance of lean and fat for meatballs that hold shape yet stay juicy.
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Breadcrumbs & egg: Act as gentle binders without overwhelming the beef.
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Make ahead: Meatballs can be rolled in advance and frozen raw. Cook straight from frozen, allowing an extra 5 minutes simmering.
With the finest Organic Beef Steak Mince from The Organic Butchery, your meatballs will always deliver premium flavour and texture. A simple dish, elevated by provenance, craftsmanship, and care.