Aussie Meatballs
A twist on a classic favourite, these meatballs are crafted with a dash of Aussie flair. Featuring the rich umami of Vegemite with perfectly seasoned minced meat, they’re the secret to elevating your meatball game.
How long will it take?
2 ½ hours
What’s the serving size?
Serves 6
What do I need?
For the Sauce
- 800 g whole peeled tomatoes
- ½ brown onion, chopped
- 2 tbsp tomato paste
- 1 tsp Vegemite
- 4 cloves garlic, minced
- 1 tbsp brown sugar
- ¼ cup olive oil
- 1 tbsp unsalted butter
- ½ tsp dried oregano
- ¼ tsp fennel seeds, ground
- ¼ tsp chilli flakes
- ½ tsp freshly ground black pepper
- 1 bay leaf
- 2 tbsp fresh basil leaves, chopped
- 1 tsp lemon juice
For the Meatballs
- 500 g pork mince
- 500 g beef mince
- 1 ½ cups breadcrumbs
- ½ brown onion, finely diced
- 1 tbsp Vegemite
- 2 eggs
- 2 tbsp Italian parsley, finely chopped
- ¾ cup Parmesan, grated
- 1 tsp salt
- ½ tsp dried oregano
- ½ tsp fennel seeds, ground
How do I make it?
- Strain juice from the tomatoes and add to a blender with onion. Blend until pureed. Set aside.
- Combine tomato paste, Vegemite, garlic, and brown sugar in a small bowl and mix. Set aside.
- Add olive oil and butter to a large saucepan over medium heat. When butter has melted add pepper, fennel, oregano, and chilli flakes and cook for 1 minute before adding the tomato paste and Vegemite mix. Cook, stirring for 1 minute then pour in the tomatoes and the tomato juice and onion puree. Stir to combine, then add bay leaf and reduce heat to a low simmer. Cook, for 2 hours, stirring every 30 minutes. Add basil and lemon juice and stir well.
- Meanwhile, prepare meatballs by preheating oven to 220C. Line a baking tray with baking paper.
- Add pork and beef mince to a large bowl with breadcrumbs, onion, Vegemite, eggs, parsley, Parmesan, salt, oregano, and fennel seeds and mix together to combine but don’t overmix.
- Roll mince mixture into meatballs, about golf ball size. Arrange meatballs in a single layer on baking tray and bake for 20 minutes or until they start to colour on the outside. Remove from the oven and add to the sauce and cook for a further 10 minutes before serving.
