recipe adapted from Mary Berry
makes 36 meatballs
serves 6-8
INGREDIENTS
For the meatballs:
2 lbs (1 kg) combination ground beef and pork
2 onions, finely chopped
1/2 garlic head, minced
1 cup grated parmesan
2 tbsp dried thyme
1 tsp paprika
2 eggs, beaten
kosher salt and freshly ground black pepper
For the sauce:
1 onion, chopped
1/2 garlic head, crushed
1 can (15 oz) crushed tomatoes
1 jar (700g, 25 oz) passata or marinara sauce
a dash of Tabasco (optional)
1/4 cup + more for garnish, chopped basil
METHOD:
1. Make the meatballs. In a large bowl, add all ingredients and mix with your hands until combined. It's easier to have damp hands for mixing. Shape into 36 even-sized balls, place on a baking sheet and chill for 30 minutes.
2. In a large non-stick pan, heat some olive oil over medium high. Add meatballs in 3-4 batches and fry for 8-10 minutes or until just golden brown. Do not to overcrowd the pan. Remove meatballs and set aside.
3. Make the sauce. In the same pan, add onion and cook for 10 minutes until golden brown. Add garlic and cook for 2 more minutes.
4. Stir in the crushed tomatoes, passata and Tabasco (if using). Fill your empty passata jar with some water. Swirl and rinse out remaining sauce into your pan.
5. Bring the sauce to a boil, uncovered, for 10 minutes until slightly reduced. Add the meatballs and basil. Cover and simmer for 10-12 minutes, stirring occasionally, until the meatballs are cooked through. Taste and adjust seasoning if necessary. Serve hot over your favourite pasta. Garnish with remaining basil.
TIP: Meatballs can be assembled 1 day ahead and stored in the refrigerator until ready to use. Meatballs can also be frozen raw in an airtight container for up to 1 month. Do not defrost meatballs before cooking.
a dash of Tabasco (optional)
1/4 cup + more for garnish, chopped basil
METHOD:
1. Make the meatballs. In a large bowl, add all ingredients and mix with your hands until combined. It's easier to have damp hands for mixing. Shape into 36 even-sized balls, place on a baking sheet and chill for 30 minutes.
2. In a large non-stick pan, heat some olive oil over medium high. Add meatballs in 3-4 batches and fry for 8-10 minutes or until just golden brown. Do not to overcrowd the pan. Remove meatballs and set aside.
3. Make the sauce. In the same pan, add onion and cook for 10 minutes until golden brown. Add garlic and cook for 2 more minutes.
4. Stir in the crushed tomatoes, passata and Tabasco (if using). Fill your empty passata jar with some water. Swirl and rinse out remaining sauce into your pan.
5. Bring the sauce to a boil, uncovered, for 10 minutes until slightly reduced. Add the meatballs and basil. Cover and simmer for 10-12 minutes, stirring occasionally, until the meatballs are cooked through. Taste and adjust seasoning if necessary. Serve hot over your favourite pasta. Garnish with remaining basil.
TIP: Meatballs can be assembled 1 day ahead and stored in the refrigerator until ready to use. Meatballs can also be frozen raw in an airtight container for up to 1 month. Do not defrost meatballs before cooking.
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