Makes about 24 meatballs

Based on the recipe on Youtube by chef Pasquale, with a few extra ingredients for added flavour.



  1. In a large mixing bowl, thoroughly mix all the ingredients together with your hands. I usually add the breadcrumbs a little at a time, until the consistency is right (not too sticky),
  2. Brush a large baking tray with a little oil,
  3. Roll the mixture into small (about 3 cm in diameter) balls, and place onto the baking tray, so that they are not touching,
  4. Roast in the oven at 200°C for 15 minutes (longer, say 20 minutes, if you are going to eat them without cooking in a sauce after roasting).

Serving Suggestion:

After roasting, I usually simmer the meatballs in a spicy tomato sauce (onions, garlic, sambal oelek, dried basil, dried oregano, tinned tomatoes, tomato purée and a glass of red wine) for 20 minutes, and then serve with pasta (capellini or spaghetti).