Carbonara Meatballs

cooking-time10 min cooking-servings5-6 SERVINGS


  • 300g (1 packet) of Sadia Beef Minced
  • 300g (1 packet) of Sadia Minced Chicken 
  • 85g bacon, diced (alternative: turkey bacon)
  • 3 medium egg yolks
  • 120ml or ½ cup cream 
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • Salt and pepper to taste


  1. Add both minced meats into a bowl, adding some salt and pepper for seasoning. Shape into balls of preferred size. Add olive oil and butter to pan on medium heat. Then add meatballs into the pan. 
  2. Heat meatballs for 5 minutes until browned on the outside. Cover the pan, lower the heat and cook the meatballs for 10 minutes until cooked through. Stir regularly. Add extra olive oil or butter if necessary.
  3. Place meatballs on a clean plate and cover with tinfoil. Add diced bacon into the same pan, season with a dash of pepper.
  4. Cook the bacon for 4-5 minutes. Once cooked, set aside. Then add cream into the pan (keep 2 tablespoons of the cream aside).
  5. Bring the cream to a light simmer, don’t let it boil, and stir well. In a separate bowl, combine the yolks and leftover cream - then pour the yolk mixture into the pan in a steady stream and whisk fast to mix thoroughly. 
  6. Simmer the carbonara sauce over medium heat. Stir constantly for about 4 minutes until the sauce is slightly thickened. Then add in the cooked bacon.
  7. Lastly, add the cooked meatballs in and stir to mix well. Add extra salt and pepper to taste if needed.
  8. Cover the pan and let the meatballs simmer in the sauce for another 1-2 minutes. Then scoop the carbonara sauce meatballs onto deep plates, garnish with some chopped parsley and serve hot. Have it with some breadsticks if you like!

Beef Minced

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