Best. Meatballs. Ever…
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For the Meatballs:
[icon_list_item type=”check”] 500g of lean mince – beef, pork, veal or any combo![/icon_list_item] [icon_list_item type=”check”] 4 garlic cloves[/icon_list_item] [icon_list_item type=”check”] 1 egg[/icon_list_item] [icon_list_item type=”check”] 1 tbsp of concentrated beef stock [/icon_list_item] [icon_list_item type=”check”] 2 tsp of horseradish sauce (beef) or mustard (pork)[/icon_list_item] [icon_list_item type=”check”] 2 tsp of ground fennel seeds[/icon_list_item] [icon_list_item type=”check”] 1 nutmeg[/icon_list_item] [icon_list_item type=”check”] Breadcrumbs (optional)[/icon_list_item] [icon_list_item type=”check”] Finely grated Parmesan[/icon_list_item]For the Sauce:
[icon_list_item type=”check”] 1 chilli[/icon_list_item] [icon_list_item type=”check”] 1 medium onion[/icon_list_item] [icon_list_item type=”check”] 1 tin quality italian tomatoes[/icon_list_item] [icon_list_item type=”check”] 1 small tin of tomato puree[/icon_list_item] [icon_list_item type=”check”] A few sun-dried tomatoes[/icon_list_item] [icon_list_item type=”check”] 2 tbsp of oregano[/icon_list_item] [icon_list_item type=”check”] 1 tblsp of honey[/icon_list_item] [icon_list_item type=”check”] Red wine[/icon_list_item] [icon_list_item type=”check”] Balsamic vinegar[/icon_list_item] [icon_list_item type=”check”] Fresh basil[/icon_list_item]To Serve:
[icon_list_item type=”check”] Tagliatelle or spaghetti[/icon_list_item] [icon_list_item type=”check”] Butter[/icon_list_item] [icon_list_item type=”check”] Salt and cracked black pepper[/icon_list_item] [icon_list_item type=”check”] Parmesan[/icon_list_item] [icon_list_item type=”check”] Fresh basil[/icon_list_item] [/icon_list] [/alert]Method
- First up get the onions sweating: Chop them up and put them in a large pan on a low heat. Put the lid on the pan and stir them every few minutes. We want them soft and sweet which will take about as long as it takes you to make the meatballs.
- For the meatballs put the garlic, stock, horseradish, fennel seed and egg in a blender and whizz it all up.
- Put the mince into a bowl and pour the blended mix over it and season with salt and pepper. Give it a bit of a mix up by hand
- Add a couple of handfuls of the grated Parmesan and a handful or two of breadcrumbs if you are using them and grate the nutmeg into it. Mix again, you should now feel the mix drying up a bit as these ingredients absorb some of the moisture. Add a little water if necessary and keep mixing until the mixture develops a stickiness.
- Roll the mixture into as many golf ball sized meatballs as you can manage.
- Now, before we make the sauce we need to seal the meatballs. Before we do that add the chilli to the onions and give it a minute on a medium heat. This will take the edge off their heat.
- When you are ready push the chilli/onion mix to the corner of your pan (or remove temporarily) and slowly add the meatballs to the cleared area.
- Turn the heat up a little and get these babies sizzling! Turn using tongs and keep them moving until they all take on a nice colour with a few charred bits.
- When ready, mix the onion and chilli back in and then add the red wine and a slug of balsamic. Let this bubble and reduce by about half to intensify the flavour before adding the tinned tomatoes, tomato puree, oregano and honey.
- Carefully mix this altogether ensuring that you avoid breaking up your meatballs. Turn the heat down to medium and simmer for about 45 minutes to allow the flavours to develop (stir occasionally to stop it sticking)
- Cook the pasta according to the packet instructions. When it is ready drain into a colander and add a nob of butter. lightly salt and then grind some black pepper over it and toss the pasta so it doesn’t stick together
- To serve put some pasta into a bowl, toss with a little more Parmesan and then cover with meatballs and plenty of sauce.
- Sprinkle with roughly chopped fresh basil and enjoy!