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World's greatest meatballs? Probably... (in my opinion)
Rice & Pasta Dishes
Member Name: DonPaolo
Rice & Pasta Dishes
Date: 29/09/11, updated on 29/09/11 (46 review reads)
Advantages: Rich, meaty, tasty!!
Disadvantages: Contains beef, dairy, loads of carbs, etc.
This could be classed as a meat recipe or a pasta recipe. However, the only way to serve these meatballs is with pasta, so I have classed it as a pasta dish.
I love food, love cooking, and especially love rich Italian food. I think these meatballs are a real crowd pleaser. This recipe should feed 4 comfortably:
- 500g of dried pasta (ideally linguine, tagliatelle, or spaghetti)
- 500g of lean beef steak mince
- 3 large spring onions or half an onion (finely chopped)
- 2 cloves of garlic (finely chopped)
- Dried Oregano
- Salt and Pepper
- A slice of dry/stale crusty bread
- Fresh parmesan cheese
- A little flour
- 1 egg, beaten
- A selection of vegetables (pepper, courgette, mushroom is best)
- 3 large spring onions or half an onion
- 2 cloves of garlic
- 1 litre of chicken stock (stock cubes are fine)
- 3-4 500g cartons of passata
- Medium glass of red wine (Chianti works well)
- Dried Oregano
- Fresh Basil
- In a mixing bowl, combine the steak mince, onions, garlic, herbs and seasoning and mix well.
- Use a grater to make breadcrumbs from the stale bread, then add the egg and mix thoroughly again.
- Season with salt and pepper, and a good helping of finely-grated parmesan cheese - mix again
- For the sauce, fry the onion and garlic in a little oil in your saucepan, and preheat the oven to a high heat.
- Add the mixed vegetables and fry those too, then add some Oregano.
- After about 5 mins, add the glass of red wine and bubble gently for a couple of minutes.
- Add the chicken stock, and then the passata, and bring the mixture to the boil
- Tear up about 10-15 basil leaves and add them to the sauce, and keep it simmering gently on the hob
- In a frying pan, heat a little olive oil and keep a medium heat
- Dust a patch of your work surface in flour, break up small pieces of the meatball mixture, and roll them in the flour to create a firm ball. (Size is up to you - I am greedy and go for golf ball size, but you may want to make them smaller - you should be able to make between 20 and 30 meatballs with the mixture.)
- Once you have rolled 4 meatballs, pop them in the frying pan and let them sizzle gently while you roll the next 4, making sure to roll them around the pan as you go to brown them lightly all over.
- When those are ready, put the first 4 meatballs into the sauce, and lightly sizzle the second 4. They should not be fully cooked when you add them to the sauce, allowing them to absorb some flavour and become more tender.
- Repeat until all of your mixture is gone, and your sauce is full of balls.
- Move the saucepan (with lid) into the preheated oven and let the sauce cook for at least 90 minutes, ideally 2 hours, until it is rich and thick.
- Serve with the pasta of your choice (ideally Linguine or Tagliatelle)
Summary: Absolutely delicious meatballs!!!
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