Recipes, Tips

Well Hung Giant Meatballs. (Polpette)


  • 600g Well Hung AngusPure premium beef mince
  • 400 g Well Hung free range pork mince
  • 1 tbsp Olive Black olive oil
  • 4 eggs
  • 2 medium onion diced
  • 10 cloves of garlic, minced
  • 2 slices of ciabatta, soak it in milk or water until moist and then squeeze out excess moisture
  • 2 bunches of fresh parsley or other favourite herbs finely chopped
  • 5 cups of grated pecorino or parmesan cheese
  • salt and pepper
  • Favourite tomato or marinara sauce
  • fresh ricotta
  • fresh basil for garnish


  1. In a small frypan, add 1-2 tsp olive oil and saute onions and garlic until soft. Put to one side and let cool.
  2. Place all ingredients into one mixing bowl. (Mince, eggs, cheese, bread, herbs, salt, pepper, onions and garlic.)
  3. Mix well and form 6 meatballs, they’ll look about the size of a tennis ball.
  4. Place on a baking sheet lined with parchment and cook them until set at 180 degrees for around 20 minutes or so.
  5. Remove and place meatballs into their own individual baking dish.
  6. Drench with sauce and top with romano cheese and finish baking in the oven at 180 degrees until internal temp reaches 70 degrees.
  7. Add a generous amount of additional warmed sauce, a dollop of fresh ricotta on top, a drizzle of olive oil, a sprinkling of pecorino or parmesan and some fresh chopped basil.
  8. The meatballs can be served with a green salad and your favourite sliced italian bread, (rub the bread with garlic and drizzle with olive oil and place under a grill or in a 200 degree oven until nice and golden) or your favourite pasta.