Italian Meatballs
This recipe is a great family pleaser. Just perfect for that TV night comfort dinner on the sofa! Delicious with chunks of fresh bread, ciabatta or focaccia which can be used to mop up those delicious meaty/beef tomato juices.
Fun to make, so do invite the family to join you when making the meatballs, and real easy to tidy up afterwards as its all in one pot, and I bet absolutely no leftovers to cope with afterwards, however, if you do have any leftover, the recipe freezes a treat (for up to 3 months) and only requires defrosting and quick hot reheating to enjoy all over again.
Happy TV dining.
Ingredients
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Meatballs:
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600g minced beef- low fat
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1 small red onion- finely chopped
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1 clove garlic- crushed
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1 whole egg
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Pinch of sea salt
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Coarsely ground black pepper- generous grind
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Tomato Sauce:
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2 tbsp extra virgin olive oil- or rapeseed oil
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2 x 400g can chopped tomatoes
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1 bayleaf
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1 tbsp balsamic vinegar
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2 tbsp sugar- coconut or caster
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250g buffalo mozzarella- torn into chunks
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Garnish:
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Hunks of fresh ciabatta bread
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Fresh basil leaves
Instructions
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Make the meatballs:
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01 Place the mince, finely chopped onion and crushed garlic into a mixing bowl. Season well with freshly ground black pepper and pinch of sea salt. Add the egg, and with a large spoon or with damp, clean hands bind altogether.
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02 With the same wet hands shape into small balls and place on a board lined with baking paper to prevent sticking. Keep to one side.
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Time to put it all together:
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03 Add oil to a large, flat based ovenproof casserole dish. When hot, fry the meatballs in stages until well coloured and almost cooked through. When all coloured replace back into the pan.
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04 Add the tinned tomatoes, bayleaf, vinegar, sugar and season well to taste. Bring to simmering point and gently cook uncovered for 10 minutes or so until the sauce has reduced.
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05 Lay pieces of mozzarella all over the top and place in the oven and cook for a further 45 minutes.
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To serve:
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06 Spoon piping hot into individual bowls, top with basil leaves and serve with chunks of fresh ciabatta bread to mop up the juices.
Notes
These meatballs can be made either by hand or all whizzed up via a food processor. Be careful though to not over pulse as the meatball mixture does not want to be over smooth. It is also possible to make these meatballs with minced lamb.
