RENCRAFT AT HOME
RENCRAFT AT HOME
There’s a reason meatballs always taste better in a proper family kitchen. It’s a dish built for sharing: hands in the bowl, something bubbling on the hob, and everyone finding a reason to hover nearby until it’s ready. This recipe serves 4-6 people, comes together easily on a weeknight or a lazy Sunday, and freezes well if there’s anything left to freeze.
![How to make meatballs Tunbridge Wells](https://www.rencraft.co.uk/wp-content/uploads/2026/09/Untitled-design-49.jpg")
● 250g beef mince
● 250g pork mince or sausage meat
● 1 egg
● 50g finely grated parmesan
● 3 cloves garlic, crushed or grated
● ½ tsp dried thyme
● ½ tsp black pepper
● ½ tsp salt
● 100g homemade or panko breadcrumbs
● Olive oil spray
● 1 jar tomato passata or other sauce
To finish
● 125g (200g pack) mozzarella, shredded
● Grated parmesan
● Fresh basil leaves
![Meatballs in Tunbridge Wells](https://www.rencraft.co.uk/wp-content/uploads/2026/09/Untitled-design-48.jpg")
Step 1
Combine the beef mince, pork mince, egg, parmesan, garlic, thyme, salt, pepper and breadcrumbs in a large mixing bowl, using your hands to bring it all together.
Step 2
Roll the mixture into balls roughly 3.5cm balls and place on a tray. Chill in the fridge for about 30 minutes so they hold their shape when cooking.
Step 3
Mist a large pan with olive oil spray and heat over a medium heat. Sear the meatballs until browned all over, then pour in the passata, cover and simmer until the meatballs are cooked through.
Step 4
While the sauce simmers, cook your preferred pasta, prep some sub rolls, or warm some crusty bread for dipping. Preheat the oven to 200°C (fan 180°C). Transfer the meatballs and sauce to a baking dish.
Step 5
Grate parmesan and scatter the 100g of shredded mozzarella over the top, then bake until the cheese is melted and golden. Finish with fresh basil leaves before serving with your choice of pasta, sub rolls or bread.
Don’t skip the chilling step. Thirty minutes in the fridge firms the mixture enough that the meatballs hold their shape in the pan rather than spreading into patties, and it’s the easiest place for the whole method to go wrong if it’s rushed.
