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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 21 Helena and Vilki: Pork and Beef Meatballs with Fettuccine and Parmesan Wafers

My Kitchen Rules: Helena and Vicki's pork and beef meatballs

Prep: 35 mins (+20 mins resting)

Cook: 45 mins

Serves: 4



  • 25g (1/3 cup) grated parmesan
  • 1 tbs olive oil

Tomato sauce

  • 2 tbs olive oil
  • 1 red onion, finely chopped
  • 8 large tomatoes, chopped
  • 2 garlic cloves, crushed
  • 2 tsp brown sugar
  • Salt and pepper, to season
  • 1/4 cup chopped basil


  • 400g ‘00’ pasta flour
  • 1 tsp salt
  • 4 eggs


  • 250g pork mince
  • 250g beef mince
  • 1/2 cup finely chopped parsley
  • 2 tsp paprika
  • 1 tsp chilli flakes
  • 80g feta, cut into 1cm cubes



  1. To make tomato sauce, heat oil in a large saucepan over medium heat. Add onion and cook for 4 minutes or until softened. Stir in tomatoes, garlic and sugar. Season well with salt and pepper, then bring to a simmer. Simmer for 20 minutes or until thickened. Stir in basil, then process in a food processor until smooth. Return to saucepan off the heat.
  2. Preheat oven to 200C. Line an oven tray with baking paper. Sprinkle 2 tsp of parmesan into a circle on prepared tray. Repeat to make 8 circles. Bake for 5 minutes or until cheese is melted and golden. Cool on tray.
  3. To make pasta, mound sifted flour and salt on a work surface, make a well in the centre and break eggs into it. Using a fork, draw in flour until mixture is thick, then work in remaining flour using your hands. Knead dough for 6 minutes until firm; add extra flour if sticky. Enclose dough in plastic wrap and set aside for 20 minutes to rest.
  4. Using a rolling pin, flatten 1 portion until 5mm thick and about 12cm wide – nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time until you reach the thinnest setting. Pass through a fettuccine cutter, then pace on a tray in a single layer. Repeat with remaining dough.
  5. To make meatballs, combine all ingredients, except feta, in a large bowl. Season with salt and pepper, then roll tablespoons of mixture into balls around feta cubes.
  6. Heat oil in large frying pan. Add meatballs and cook, turning, for 4 minutes or until browned all over. Add to sauce and simmer for 6 minutes or until cooked through.
  7. Cook pasta in a large saucepan of boiling salted water for 3 minutes or until al dente. Drain well.
  8. Divide pasta among serving plates and top with meatballs and sauce. Serve with parmesan wafers on the side.



  • These meatballs would also make great party food served on a cocktail stick with some tzatziki dipping sauce.
  • You can cook the parmesan wafers in a frying pan over low heat until crisp, if you like.
  • This dish would be great served with a green salad and a Greek-style garlic bread. Combine softened butter with crushed garlic, finely chopped oregano and finely grated lemon zest. Spread over pita rounds and bake until crisp.