Recipe: The Best Meatballs EVER.

This was perhaps one of the most delicious dinners I’ve made in a long time. It was just ridiculously tasty and indulgent. I can’t take full credit – the meatballs themselves are a recipe from this Facebook video.

The minute I saw Italian sausage on the ingredient list I sent for some Di Mambro’s sausage – it’s to die for. Lanarkshire readers, I highly recommend them! Some of you will remember that I blogged about their pasta sauces last year.

Ingredients (for approx 20 meatballs)

450g minced beef
450g hot Italian sausage
1 cup of breadcrumbs (2 slices of bread)
1/2 cup of milk
1/2 cup of chopped parsely
1/4 cup of grated parmesan
2 eggs
1tbsp garlic powder
Salt & pepper

2 balls of mozzarella

I’m going to hold my hand up and apologise for the cups measurements. I used to always convert them into metric measurements but now that I have my little china cup measuring devices I just don’t bother. I have succumbed to American measurements.


  1. Put everything apart from the mozzarella into the food processor and blend together evenly.
  2. Taken a tablespoon sized lump of meat and flatten in your hand and place in a chunk of mozzarella (I cut my mozzarella to approximately 3x3cm pieces) into the middle.
  3. Fold the meat around the mozzarella and then roll into a ball. I chilled my meatballs in my fridge for about 10 minutes to let them set.
  4. Usually I’d seal meatballs but I was running short for time, and the original instructions didn’t mention it so I didn’t and they were absolutely fine! I placed them into my slow cooker in sauce on a high heat for 2.5 hours. 
  5. I didn’t have time to make my own sauce so I got creative and mixed 3 sauces from Aldi who have a  gorgeous range of sauces!

To accompany the meatballs on the plate we had dauphinoise potatoes (they’re amazing with meatballs, as inspired by my favourite tapas combinations), a side salad and this gorgeous sundried tomato & mozzarella  flatbread from ASDA (which I crammed my leftover mozzarella into).


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