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

• Serves: 4

• Prep: 20 minutes (plus 20 minutes chilling)

• Cook: 40 minutes

Ingredients

For the meatballs (approx. 16–18)

• 500g The Organic Butchery Organic Beef Steak Mince

• 1 small onion, very finely diced (or grated)

• 2 cloves garlic, minced

• 40g fresh breadcrumbs (or panko)

• 1 free-range egg, lightly beaten

• 25g parmesan, finely grated

• 1 tbsp chopped fresh parsley

• 1 tsp dried oregano

• Sea salt & freshly ground black pepper

• Olive oil, for browning

For the tomato sauce

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 2 x 400g tins chopped tomatoes

• 1 tbsp tomato purée

• 1 tsp dried basil

• 1 tsp dried oregano

• Pinch of sugar (optional, to balance acidity)

• Salt & pepper to taste

Method

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Finish & serve:
   Taste the sauce and adjust seasoning. Garnish with extra parmesan and fresh basil before serving.

Serving Suggestions

• Classic: Serve over al dente spaghetti with a generous grating of parmesan.

• Rustic: Pair with crusty sourdough bread to mop up the sauce.

• Refined: Serve in a shallow bowl with creamy polenta and a drizzle of extra virgin olive oil.

Chef’s Tips

• Texture is key: Steak mince contains the right balance of lean and fat for meatballs that hold shape yet stay juicy.

• Breadcrumbs & egg: Act as gentle binders without overwhelming the beef.

• 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.