Beef and Pistachio Meatballs

Cook Time 1 hour

Servings 4


500g fatty beef mince

1 egg

100g ricotta

50g pistachio, chopped plus extra to serve

1⁄4 cup finely grated parmesan plus extra to serve

2 flat-leaf parsley sprigs, finely chopped

1 teaspoon dried oregano

2 garlic cloves, finely grated

For the sauce

2 tbsp extra virgin olive oil

1 onion, finely chopped

1 long red chilli, chopped

2 garlic cloves, bruised

2 x (400g) cans crushed tomatoes (Rich & Thick – Classic)

Salt & pepper


To make the meatballs. Place the mince, egg, ricotta, parmesan, pistachio, herb, garlic and a good pinch of salt and pepper in a bowl. Combine thoroughly with your hands. Roll the mixture into golfball-sized portions and place it on a tray lined with baking paper.

For the sauce, heat the oil in a large ovenproof sauté pan over medium heat. Add the onion and chilli and fry for 5 minutes until softened. Stir in the crushed tomato, garlic and add 400ml of water. Season with salt and pepper and bring to a boil, turn the heat to low and simmer for 10 minutes. Lower the meatballs into the sauce and gently stir to cover each meatball in the sauce. Cover and cook on medium-low for 20-30 minutes.

Serve meatballs in shallow bowls. Garnish with pistachios and parmesan.


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