Ingredients

Meatballs:

• 680g ground beef or pork
• ½ cup breadcrumbs
• ½ cup finely-diced white onion
• ¼ cup freshly-grated Parmesan cheese
• ½ teaspoon dried thyme
• ¼ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 4 cloves garlic, minced
• 2 eggs

Sauce:

• 1 (700g) bottle Billabong crushed tomatoes
• 1 teaspoon smoked paprika
• Chopped fresh basil or parsley for garnish

Method

1. Combine the beef, breadcrumbs, onion, Parmesan, garlic, eggs, thyme, oregano, salt, and pepper together in a large bowl. Use a potato masher or your hands to combine the mixture until evenly-mixed.
2. Use a small scoop or a spoon to measure out a rounded tablespoon-full of the mixture, and then roll it into a ball. Set aside. Repeat with the remainder of the mixture and set aside.
3. Meanwhile, heat the crushed tomatoes in a large, deep sauté pan over medium-high heat until simmering.
4. Stir in the smoked paprika, season with salt and pepper, and reduce heat to medium-low. Add the meatballs in a single layer, coating with the sauce.
5. Cover and let simmer for about 20 to 30 minutes until the meatballs are cooked through, turning the meatballs once or twice.
6. Remove and set on a serving plate, ladling any of the extra sauce on top of the meatballs; serve.