Italian meatballs
250g beef mince
250g pork mince
1 clove garlic, grated
handful of parmesan, grated
1 egg
pinch of dried oregano
handful of semolina or breadrumbs
salt and pepper
1 onion, finely chopped
2 tins chopped tomatoes
a dash of balsamic vinegar
salt and pepper
handful of fresh basil
This is our friend Vanessa's favourite meatball recipe - she always 'requests' it when she comes to visit!
Method
Meatballs:
Put all ingredients in a bowl and mix thoroughly with your hands - see Cook's tip. Shape into small meatballs - about walnut size - put on a plate and chill until needed.
Sauce:
Fry the onion gently in olive oil in a pan large enough to take all the meatballs in one layer. Once the onion is soft and slightly caramelised add the tomatoes, season and add the vinegar. Bring to the boil and then simmer with the lid off until the sauce has reduced slightly (about 10-15 minutes).
Drop in the meatballs, bring back to the boil, cover and simmer for 20-30 minutes. Finish cooking with the lid off to reduce the sauce if it is too thin - you want a nice thick sauce.
Tear the basil into the sauce at the last minute.
Serve with tagliatelle, more parmesan and crusty bread.
Cook's tip
Once you have made the meatball mixture, fry off about a teaspoon of the mixture in a small frying pan. Taste it to check the seasoning before you go ahead and make the meatballs. (Thanks Dougall).
Wet your hands with cold water before shaping the meatballs - this will stop the mixture sticking to your hands.