Pork and Veal Meatballs with Tomatoes and Mushrooms

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 15 minutes


Tick off the ingredients as you buy them

  • Val Verde Passata 500g
  • 750g pork and veal mince
  • 1 onion, grated
  • 2 cloves garlic, crushed
  • 2 tablespoons finely chopped sage leaves
  • 1/3 cup finely grated Parmesan
  • 1/3 cup panko or fresh breadcrumbs
  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 200g button or swiss brown mushrooms, sliced
  • 2 teaspoons finely chopped rosemary

1. Combine mince, onion, garlic, sage, parmesan and breadcrumbs in a bowl and season to taste. Roll tablespoons of mixture into meatballs. Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add meatballs and cook, turning frequently, until browned all over. Transfer to a plate and cover in foil to keep warm.


2. Heat remaining oil in frying pan and add the onion and cook for 2 minutes or until just soft. Add mushrooms and rosemary and continue cooking for a further 2 minutes or until mushrooms are just tender. Stir in Val Verde Tomato Passata, reduce heat to low, and simmer for 5 minutes or until slightly thickened. Season to taste and return meatballs to pan. Heat until meatballs are heated through. Serve with fried sage leaves and mashed potato.


To make sage fried leaves, heat approx. ΒΌ cup vegetable oil in a small saucepan until very hot. Add sage leaves, one at a time, and cook for 30 seconds to 1 minute or until bright green, translucent and appear crisp. Transfer to wire rack to drain.