When you’re craving something hearty, comforting, and just a little indulgent, these Big Boy Meatballs are exactly what you need. Tender, juicy meatballs made from a perfect blend of minced beef and pork sausage, gently poached in a rich red wine and tomato sauce, then finished with creamy ricotta. It’s the kind of meal that brings everyone to the table — simple, rustic, and full of flavour.
 
INGREDIENTS:
400g minced beef
150g pork sausage meat
150g fresh breadcrumbs
100g Parmesan, grated
200g ricotta
1 large free-range egg
2 cloves of garlic, chopped
1 tsp dried oregano
1 tsp salt and ½ tsp black pepper
100ml red wine
1 × 400g tin Italian chopped tomatoes, sieved
 
HERE’S HOW:
Preheat the oven to 180°C (fan 160°C).
In a large mixing bowl, combine the minced beef and pork sausage. Add the breadcrumbs, grated Parmesan, half of the ricotta, egg, chopped garlic, oregano, salt, and black pepper. Mix everything together until well combined.
Divide the mixture into 12 equal portions and, using wet hands, roll them into smooth balls.
Place the meatballs in an ovenproof dish and pour over the red wine and chopped tomatoes so that the sauce sits around the base. The meatballs will brown beautifully on top while poaching underneath — the ultimate combination of flavour and texture.
Place in the preheated oven, uncovered, and bake for 20–25 minutes, or until the meatballs are cooked through and the sauce has reduced to a rich, thick consistency.
Once cooked, remove from the oven, stir in the butter, and dot the remaining ricotta across the sauce. Let the dish rest for a few minutes before serving.
Serve with fresh spaghetti or tucked into a warm sandwich for a seriously good comfort meal.
Recipe by Peter Sidwell