In a frying pan gently sauté off the onion with the Beef Rub and garlic until they are translucent.
Place the minced beef in a mixing bowl and using a fork mix in the breadcrumbs, mustard, sugar, tomato paste and salt & pepper to taste. Fold in the cooled onion and garlic and add 2 tbsp of extra virgin olive oil and a dash of balsamic vinegar.
Using your hands shape the beef mixture into meatballs. Place the prepared meatballs in the fridge covered with cling film for 3 hours or overnight.
This mixture will make 24 small or 12 large meatballs.
Preheat the oven to 180°C
Heat up a heavy based frying pan with oil and brown the meatballs all over.
Place the browned meatballs in a deep buttered casserole dish and cover with the fresh tomato sauce. Rip up some fresh basil leaves and tuck them in between the meatballs. Cook in the oven for 40 minutes until the meatballs are cooked all the way through. Serve with some fresh pasta or freshly baked ciabatta!
Serves 6-8
Wine suggestions
This is a rustic dish that needs an appropriately rustic wine. Sticking to an Italian theme, I'd head south for a rich young berryish Primitivo from Puglia such as the Primitivo di Manduria by Felline. If finding a Primitivo proves difficult, try a Californian Zinfandel – these two grapes are genetically effectively the same.
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