Meatballs Flinders Lane is a home-cook-friendly take on the boldly seasoned, tomato-sauced meatballs associated with Melbourne’s Flinders Lane dining scene. Beef and pork keep the meatballs juicy, while Parmesan, herbs and a slow-simmered tomato sauce make a satisfying dish to serve with pasta, crusty bread or polenta.
Ingredients
- 1 lb (450 g) ground beef, preferably 80–85% lean
- ½ lb (225 g) ground pork
- ½ cup (30 g) fresh breadcrumbs
- ¼ cup (60 ml) whole milk
- 1 large egg (about 50 g without shell)
- ½ cup (50 g) finely grated Parmesan, plus extra to serve
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 2 garlic cloves (about 6 g), finely grated or minced
- 1 tsp (5 g) fine salt
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil, divided
- 1 small yellow onion (about 150 g), finely diced
- 2 tbsp (30 g) tomato paste
- 1 can (28 oz / 794 g) crushed tomatoes
- ½ cup (120 ml) water
- ½ tsp (1 g) dried oregano
- ¼ tsp (0.5 g) red pepper flakes, optional
- 1 tsp (5 ml) red wine vinegar
- 2 tbsp (8 g) chopped fresh basil, plus a little to garnish
Instructions
- In a small bowl, stir the breadcrumbs and milk together. Leave for 5 minutes, until the crumbs are soft. This panade helps the meatballs stay tender without making them loose.
- In a large bowl, add the beef, pork, egg, Parmesan, parsley, garlic, salt, pepper and softened breadcrumb mixture. Mix gently with your hands or a fork just until combined; overmixing can make the meatballs dense. Shape into 16 evenly sized balls, about 1½ inches (4 cm) across, and set them on a plate.
- Heat 1 tablespoon (15 ml) olive oil in a large, heavy skillet or Dutch oven over medium heat. Brown the meatballs in batches, turning them carefully for about 5–7 minutes per batch. They do not need to cook through yet. Transfer them to a clean plate. If the pan is dry, add the remaining 1 tablespoon (15 ml) oil.
- Add the diced onion and cook for 4–5 minutes, stirring, until softened. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, water, oregano and red pepper flakes, if using. Bring the sauce to a gentle simmer, scraping up browned bits from the pan.
- Return the meatballs and any juices on the plate to the pan. Cover partially and simmer gently for 20–25 minutes, turning the meatballs once. Avoid a hard boil, which can break them apart. Check the thickest meatball with a food thermometer; USDA FSIS recommends that ground meat reach a safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, continue simmering and check again.
- Stir the vinegar and basil into the sauce. Taste and adjust the salt or pepper as needed. Rest the meatballs in the sauce for 5 minutes off the heat, then serve with extra Parmesan and basil.
Tips
- Keep the mixture cool and handle it lightly. If it feels sticky, dampen your hands with cold water rather than adding extra breadcrumbs, which can make the meatballs dry.
- For a beef-only version, replace the pork with another ½ lb (225 g) ground beef. The flavor will be a little less rich; choose meat that is not too lean.
- Fresh breadcrumbs are soft crumbs from bread, not dry packaged crumbs. If using dry breadcrumbs, start with ⅓ cup (about 35 g) and add a splash more milk if the mixture seems stiff.
- Brown in batches and leave space between meatballs. Crowding traps steam and prevents good browning; browned bits also add flavor to the sauce.
Serving Suggestions
Spoon the meatballs and plenty of sauce over cooked spaghetti, rigatoni or another sturdy pasta. For a different base, serve them with creamy polenta, mashed potatoes or warm crusty bread for catching the sauce. A simple green salad or steamed green beans balance the rich tomato and cheese flavors. Finish with grated Parmesan and torn basil just before bringing the pan to the table.
Variations
For a little more heat, increase the red pepper flakes to ½ teaspoon (1 g), or leave them out for a milder sauce. Replace the parsley with finely chopped fresh oregano, or use ½ teaspoon (1 g) dried oregano in the meat mixture for a more savory herbal note. To make the recipe without pork, use all beef; to make it without dairy, replace the milk with unsweetened oat milk or water and omit the Parmesan, adding a little extra salt to taste. The dairy-free version will have a less rounded, cheesy flavor.
Storage and Reheating
Refrigerate leftovers within 2 hours in a covered, shallow container. The meatballs and sauce keep for 3–4 days in the refrigerator. Reheat gently in a covered saucepan over medium-low heat, stirring carefully and adding a splash of water if the sauce has thickened; heat leftovers to 165°F (74°C), checked with a food thermometer. They can also be reheated in the microwave in a covered, microwave-safe dish, stirring partway through and checking the temperature in more than one spot.
For longer storage, freeze the cooled meatballs with sauce in an airtight freezer-safe container for up to 3 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Do not leave cooked meatballs at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I bake the meatballs instead of browning them in a pan?
Yes. Arrange them on a foil-lined, lightly oiled baking sheet and bake at 425°F (220°C) for about 12–15 minutes, until browned and at least 160°F (71°C) inside. Add them to the simmering sauce and cook for 10 minutes so they absorb its flavor.
Can I make the meatballs ahead?
You can shape them up to a day ahead, cover and refrigerate them, then brown and simmer them when you are ready to eat. Keep raw meatballs refrigerated and separate from ready-to-eat foods. Allow a few extra minutes of simmering if they go into the sauce cold, and verify 160°F (71°C) inside.
Why are my meatballs tough?
Common causes are overmixing, using very lean meat or simmering the sauce too vigorously. Mix only until the ingredients come together, use beef with some fat, and keep the sauce at a gentle simmer.
Can I use store-bought tomato sauce?
Yes. Use about 3 cups (720 ml) plain tomato or marinara sauce in place of the crushed tomatoes, water, tomato paste and dried oregano. Taste before adding extra salt, since prepared sauces can already be seasoned.
How do I know the meatballs are done?
Check a meatball near the center of the pan with an instant-read food thermometer. Ground beef and pork mixtures need to reach 160°F (71°C), the USDA FSIS safe minimum; color alone is not a reliable indicator.
Can I make these meatballs gluten-free?
Use certified gluten-free breadcrumbs in the same quantity and check that the other packaged ingredients are gluten-free. The texture may vary slightly, so let the breadcrumb-and-milk mixture soften fully before mixing it into the meat.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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