This is one of G Judy’s signature dishes. My attempt doesn’t even come close, but I am thankful she was willing to share her recipe with me. These meatballs are fantastic, make great leftovers and go perfect with angel hair pasta.
To see full-sized photos of this recipe (including some not shown on this post) click here.
Prep Time: 30 minutes
Cooking Time: 6 hours on low heat
Ingredients // Yield 6+
- 1 kg lean beef mince (or 1/2 kg veal & 1/2 pork mince)
- 500g Angel Hair pasta
- 1/4 Tsp sage
- 1/4 Tsp parsley
- 1/4 Tsp rosemary
- 1/4 Tsp thyme
- 1 Small onion
- 1 Tsp garlic
- 1 Cup breadcrumbs
- 1 egg
- 1 Tsp milk
- 1 kg jar of your favourite pasta sauce
- Salt & Pepper to taste
- A sprinkling of garlic powder
This recipe is adapted from Grandma Judy’s famous Philly Cheesesteak recipe. She’ll tell you, and I agree, it’s all about the bread rolls you use… and the steak… and the Lawry’s… and the cheese… and the onion. But mostly the rolls. G Judy gets her sub rolls from a nice little Italian bakery in Philadelphia, while we have to suffer sub-par rolls from our corner store.
Trust me when we say it’s all about the rolls. We have seriously tried five different types and none of them compare to those we had in Philly. But it may also have something to do with G Judy’s amazing cooking!
Thanks to mumma Nat for eating with us and being patient as we took the photos for the blog. This recipe is quick, but so flavourful. If serving to kids or as a lunch, try cutting the bread rolls in half to make mini Aussie Cheesesteaks.
Prep time: 10 minutes
Cooking time: 10 minutes
Ingredients // Yield 4-6
*We sometimes double this recipe if we have guests.
- 1 package of Beef sizzle steak (available from Woolworth’s supermarkets).
- 1 large onion
- Lawry’s seasoning (or other steak seasoning).
- 4-6 Bread rolls
- 3 cheese slices