Makes 16 x 1 oz. Meatballs with The Classic Meatball Maker

Serves 4 – prep time 7 minutes – cook time 10 minutes
{This recipe can also be made using just lb of Ground/Minced Beef}


– Ground Beef 1/2 lb [225 grams]

– Ground Pork 1/2 lb [225 grams]

– Milk 1/4 Cup [35ml]

– Breadcrumbs 1 ½ oz [50 grams ]

– Ricotta Cheese 1 tablespoon

– Parmesan Cheese [grated] ¼ Cup

– Eggs x 1

– Salt x 1 teaspoon

– Black Pepper x 1 teaspoon

– Garlic Cloves x 1 [finely chopped]

– Thyme x ½ teaspoon

– Rosemary x ½ teaspoon


– Olive Oil x 3 tablespoons

– Onion x 1 [finely chopped]

– Celery Stalk x 1 [finely chopped]

– Garlic Cloves x 2 [finely chopped]

– Tomatoes x 1 28 oz can [2x 400 grams] sliced or whole

– Tomato Paste x 1 Tablespoon

– Balsalmic Vinegar x 1 Tablespoon

– Thyme x 1 teaspoon

– Rosemary x 1 teaspoon

– Black pepper x 2 teaspoon

– Salt x 1 teaspoon

– Parsley x 2 tablespoons freshly chopped

– Parmesan Cheese [grated] x I cup


1. Start with the tomato sauce. Heat the olive oil in a wide saucepan on medium heat.

2. Add the onion and celery, then reduce the heat slightly and cook for 6-7 minutes.

3. Add the garlic, then raise the heat to medium and cook for 1 minute.

4. Add the tomatoes, using a potato masher to break up the whole tomatoes if you are using these instead of can[s] of sliced / diced tomatoes.

5. Add the tomato paste, balsamic vinegar, thyme, rosemary, salt and pepper and stir thoroughly.

6. Reduce the heat to a simmer and cook gently for 20 minutes.


1. Put all of the ingredients in a large mixing bowl and mix together well using your hands, being careful not to overwork the mixture.

2. Fill your mixture into the main container of the Meatball Xpress. When doing so it is best to fill each chamber of the container one by one, feeding in your food mix with one hand and working it in with the fingers of the other hand up to the MAX line markings on the container. Once it is filled you can compress your meatballs, clean away any excess and tap out the meatballs into the lid as shown in our TOP TIPS / Demonstration video on our website

3. Once the sauce has simmered for 20 minutes you can then empty the tray of meatballs into the saucepan with the sauce. Make sure all the meatballs are covered by the sauce and leave simmering for a further 20 minutes.

4. While they are slowly cooking you can prepare your pasta to serve them with and / or maybe some nice crusty bread.

5. Sprinkle with fresh chopped parsley and serve with some grated parmesan cheese on the side.

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