Italian Style Meatballs with Organs

Nothing beats a plate of classic Italian-style meatballs, and this recipe is all about rich flavour, tender texture, and the perfect balance of comfort and tradition.

These meatballs are made with a blend of juicy organic beef, fragrant garlic, fresh herbs, and a generous amount of Parmesan cheese, giving them that irresistible savoury depth. To boost their nutritional profile we added Organised, our beef organ blend which also contains collagen and colostrum, ideal to support joint, skin and gut health. 

We love to serve them in a homemade tomato sauce made with tomatoes, olive oil, and aromatic basil: slow-cooked to perfection for a deep, rich flavour. 

Hearty, comforting, and nutritious they’re a dish the whole family will love.

Makes 16-19 meatballs depending on the size 

Ingredients: 

For the meatballs:

• 500g organic beef mince
• 1 organic egg
• 100g grated parmesan
• 2 heaped tbsp Organised
• 1 tbsp garlic granules
• 1 tbsp onion granules
• 1 tbsp mixed dried herbs
• A generous pinch of salt and pepper
• A drizzle of olive oil for cooking 

For the tomato sauce: 

• 1 white onion - finely chopped
• 1 medium size carrot - finely chopped
• 1 stick of celery - finely chopped
• 3 garlic cloves - crushed
• 1 can (400g) good quality passata or chopped tomatoes
• Salt & pepper to taste 

Method

1. To a large bowl add the beef mince together with all the other meatballs ingredients, except the olive oil. Using a spoon or your hands mix everything well. Shape the mixture into balls, roughly the size of a golf ball.
2. Heat a bit of olive oil in a large frying pan on a medium heat. Once hot add in the meatballs in a single layer.
3. Cook each meatball on each sider for 3-4 minutes until they start to brown. Using a pair of tongs remove them and place on a plate. Leave to one side while you are making the tomato sauce. 
4. Add a bit more olive oil to the pan if needed then add in the chopped onion, carrot and celery. Cook for 7-10 minutes until the onion starts to caramelise. Add in the garlic and cook for 1 more minute. Make sure to keep stirring to prevent burning. Add in the chopped tomatoes, refill the can with some water and add that in as well.
5. Turn the heat down to a simmer, cover with a lid and cook for 20-25 minutes until the vegetables are cook and the sauce has thicken up. 
6. Using a hand blender or a regular blender blend the sauce until smooth. Season with salt and pepper.
7. Add the meatballs back into the pan and gently stir them into the sauce. Cook for the final 10-15 minutes.
8. Serve with a generous sprinkle of grated parmesan.