The secret to soft meatballs is bread or breadcrumbs soaked in milk, not the mince itself. That holds moisture during cooking. Do not roll them too tightly, and brown them all over in the pan before they go into the sauce: those browned bits are what give the sauce its flavour.
High protein28% of the energy from protein
Mix the mince with the breadcrumbs, egg, oregano, salt and pepper and roll into balls.
Brown the meatballs all over in olive oil and lift them out of the pan.
Soften the onion and garlic and pour in the passata.
Put the meatballs back into the sauce and let them cook gently for 15 minutes.
Finish with fresh basil and serve with pasta or bread.
Half beef and half pork mince is more tender than beef alone. Let them simmer in the sauce a quarter of an hour longer if you have the time, they turn softer and the sauce thickens. These are the classic base for a meatball sandwich and are ideal for freezing together with the sauce.
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