Pork & Veal Meatballs
The humble meatball has been a part of Alimentari from the time we had a stove. We’ve piled them on polenta and squashed them in wraps. However you have them, they're a hit.
Serves: 6-8
Ingredients 19
125 ml extra-virgin olive oil
1 onion, chopped
3 garlic cloves, crushed
2 × 400 g tins diced tomatoes
2 tsp salt
1 tsp black pepper, freshly ground
olive oil
shaved parmesan, to serve, optional
basil leaves, to serve, optional
Meatballs
500 g minced pork
500 g veal mince
1 red chilli, deseeded, chopped
2 sprigs rosemary, leaves finely chopped
1 × 400 g tin diced tomatoes, drained
1 tsp sumac
1⁄4 orange, zested
1 tbsp worcestershire sauce
1 handful basil leaves, chopped
1 handful flat-leaf parsley leaves, chopped
1 egg
100 g dry breadcrumbs
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Method 6
Preheat the oven to 180°C.
Heat the in a wide, heavy-based oven-proof frying pan over medium heat. Sauté the and and cook for about 5 minutes, until softened.
Add the , and , bring to the boil, cover and simmer for 30 minutes.
Meanwhile, to make the meatballs, combine the , , , , , , , , chopped , chopped , , and in a large mixing bowl. Mix well with your hands. Roll the mixture into golf ball-sized balls.
Heat the olive oil in a wide, heavy-based pan over medium heat. Fry the meatballs, in batches, until browned all over, then transfer to the sauce. Place the frying pan in the oven for about 30 minutes.
Serve in a wrap or on corn polenta topped with parmesan and fresh basil leaves.
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Notes
2
