Ingredients


Meatballs: 

  • 250g lean beef mince
  • 250g lean pork mince
  • 1 egg
  • 2 tbsp parmesan (optional, helps bind and adds protein)
  • 2 cloves garlic, minced
  • 1 small bunch fresh basil, chopped
  • 1 sachet Freja Instant Beef Bone Broth (mixed into the meatball mix)
  • Salt & pepper
Sauce: 

  • 1 red onion, finely diced
  • 2 tbsp tomato purée
  • 1 tin chopped tomatoes (400g)
  • 4–5 sundried tomatoes, chopped
  • 50g red split lentils (uncooked)
  • 1 tsp chilli flakes (optional)
  • Olive oil
  • Extra basil to finish
Pangrattato:

  • 50g fresh breadcrumbs (from day-old bread or crusty loaf
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • ¼ tsp dried oregano or thyme (optional)
  • Pinch of salt and black pepper
  • Optional: small pinch of chilli flakes for heat

 

Method
  1. Make the meatballs: In a bowl, combine beef, pork, egg, garlic, basil, parmesan, Freja Beef Bone Broth, salt, and pepper. Roll into balls
  2. Brown the meatballs: Heat a drizzle of olive oil in a deep pan. Sear meatballs on all sides until golden. Remove and set aside.
  3. Build the sauce: In the same pan, sauté red onion until soft. Stir in tomato purée for 1–2 minutes. Add tinned tomatoes, sundried tomatoes, red split lentils, chilli flakes, and the dissolved Freja Beef Bone Broth. Simmer 15–20 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.
  4. Cook meatballs in the sauce: Return meatballs to the pan. Simmer gently 10–12 minutes until cooked through.
  5. Make the pangrattato: Sauté the garlic in olive oil. Then stir in the breadcrumbs and cook until golden and crisp - mix with the herbs, seasoning, and optional chilli flakes. 
  6. Finish: Sprinkle the pangrattato on the meatballs and extra basil - top with a generous helping of parmesan too. Serve straight from the pan with crusty bread, pasta, or rice.