Making meatballs is an exercise in comfort. There’s the therapeutic method of rolling the mince into polpetti-sized spheres or football-shaped kibbeh, and the assurance that the mixture of spices, seasoning and minced meat will produce winning results. We have meatballs of every size: petite as per our recipe for tiny chicken meatball and orzo soup with silverbeet and feta, or go large with our big pork and prosciutto meatballs served with creamy polenta.
Beef koftas with green couscous and pistachio nuts
Pork and shiitake meatballs meatballs with sweet soy
Tiny chicken meatball and orzo soup with silverbeet and feta
Lamb meatballs with tahini and pine nut sauce
Pork and ginger meatballs with choy sum
Polpetti with roasted tomato sauce and pappardelle
Lamb meatballs, risoni, yogurt and cucumber
Paprika beef meatballs with sour cream and crisp onion
Pork and fennel meatball strozzapreti with braised chicory and chilli
Lamb meatballs with burghul yoghurt and mint
Veal and ricotta meatballs with salsa verde
Veal and sweetbread meatballs with avgolemono
Big pork and prosciutto meatballs with polenta
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