Chef Insights
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Description
Straight from her mother's kitchen, Silvia Colloca's meatballs are the real thing — free-range pork and grass-fed veal, hand-rolled with parmesan, breadcrumbs, egg and basil, then simmered slowly in a sugo of crushed tomatoes, onion, carrot, celery and garlic.
No modern twist, no clever reinvention. This is Italian family tradition passed down through generations, and it tastes like it: tender meatballs that hold together on the fork, in a sauce sweet with slow-cooked tomato and lifted with fresh basil. Serve them family-style, straight from the dish, with a spoon left in the sugo.
Kid-friendly and endlessly useful on a weeknight — a dinner nobody argues about. Defrost fully in the fridge before reheating, then pair with fresh pasta or a torn hunk of crusty bread to mop up the sugo. Serves 2. Net weight 500g. Contains gluten, wheat, egg and dairy.
Make it a proper Italian table with her classic Italian lasagne, or build the plate from our fresh pasta range. Chef-made, flash-frozen and delivered across Sydney, Melbourne and Brisbane.
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Ingredients
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Allergens
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Nutritional information
Total Weight 750g Nutrition Per Serving 375g Nutrition Per 100g Energy 2559.4kJ (612Cal) 639.4kJ (153Cal) Protein 43.0g 639.4g Fat, total 38.6g 9.7g Fat, saturated 19.2g 4.8g Carbohydrates 26.4g 6.6g Sugars 9.9g 2.5g Sodium 1303.1mg 324.4mg
Pairs well with
Add some fresh torn basil leaves to garnish your dish or some finely grated pecorino cheese & boil some tagliatelle, fresh is best, as per the manufacturer’s directions. Toss your meatballs and sauce through the pasta. We recommend 200-250g raw pasta for 2 serves.
Cooking Instructions
Microwave
Stove Top
Cooking instructions are based on standard fan forced home ovens, stoves, and microwaves. Cooking times may vary. Always check that the internal temperature reaches 75°C before serving. For best results, cook from defrosted.
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I took one star off for incorrect instructions. Firstly the box it comes in does not even state what temperature the oven should be on. Secondly, the instructions say best cooked defrosted. I missed this the first time I cooked it and cooked straight from frozen and it was delicious. The second time I followed the instructions and it was rather soggy. My brother is a chef and he said it’s best to cook from frozen as pasta tends to go soggy and be over-soft once thawed and the sauce will be watery. I found this out first hand. I also don’t like that these meals are to be cooked in plastic containers.
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