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blue cheese and herb meatballs home

My Son LOVES this dish, it’s always amusing to see the top half of his body plastered in sauce, a few strings of spaghetti hooked over his arms and a green basil leaf stuck to his chin (he’s keeping that for an afternoon snack I am thinking).

If you want to be sneaky you can add in a some grated carrot, spinach or zucchini to the meatball mix.

Blue Cheese And Herb Meatballs


  • 1 kg of beef or pork mince
  • 3-4 tablespoons of dried Italian herbs
  • 3 tablespoons of garlic butter
  • 1 cup of grated tasty cheese
  • Blue Cheese
  • Fresh Basil leaves
  • 1 Brown onion
  • 1 large jar of passata or sugo (can be found usually on the bottom shelf of the pasta aisle)
  • 1 tablespoon of salted butter
  • 2- 3 eggs (depending on how wet meat mixture is and how large your eggs are)
  • 1/2 cup of panko crumbs (optional)
  • Salt and Pepper


blue cheese and herb meatballs post


  1. Fry the onions in some butter until clear then move into a large mixing bowl.
  2. To the onions, add the meat, dried herbs, eggs, grated tasty cheese, salt and pepper, garlic butter and panko crumbs.  Combine well.
  3. I just strip the rings off my fingers and mix it all through with my hands until I can feel it has been combined completely.
  4. If you live in a cold climate, you may want to melt the garlic butter beforehand.
  5. Flatten the meat into a pattie cake half the size of your palm, in the middle of the pattie add a small amount (whatever your tastes are) of blue cheese and a fresh basil leaf, then fold over and roll into a ball (I make mine about the size of a golf ball).
  6. If you wish to keep some aside for another meal later on, freeze the raw meatballs into whatever portions you need for a family meal.
  7. To the pan you have fried your onions in previously, add the Passata or sugo until it simmering, then add the meatballs.  DO NOT BROWN the meatballs prior.  You will see that some of the blue cheese melts into the sauce — this is a good thing.
  8. Stir occasionally and simmer until the meatballs are fully cooked through.
  9. Boil up your pasta, once drained add a tablespoon of butter and mix through.
  10. Toss the meatballs and pasta together and serve.


Serves: 6

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Jess Steel
Jess Steel
Jess is a FIFO wife, respected columnist, full time worker and mother to one little cutie Oscar. Jess loves wine, cooking, dirty weekends away, reading, watching the Kardashians , snow cones and long walks on the beach. Jess loves fashion ( We can guarantee if its ‘on trend’ though she wont wear it). Jess is also prone to changing her hair colour. Want to see more of Jess? Check out her witty writing at www.jesssteeldiaries.com.au and cook something amazing from her other site www.mrsmealplanner.com
  • Do you use a creamy blue cheese or a hard one?


    • Hi Fiona you can use both but we used a hard cheese 🙂 If you make it let us know how you go x