Italian Pork Meatballs
SERVES 4
PREP TIME: 20 MINS
COOK TIME: 25 MINS
Ingredients
FOR THE MEATBALLS
500G PORK MINCE
1 CUP ROUGHLY CHOPPED BASIL AND PARSLEY
2 GARLIC CLOVES, MINCED
1/2 LARGE BROWN ONION, DICED
1 EGG
1/2 CUP BREADCRUMBS
1 TBSP OREGANO
2 TSP CHILLI POWDER
1 TSP PAPARIKA
GENEROUS PINCH SALT & PEPPER
EVOO FOR COOKING
FOR THE TOMATO SUGO
1/2 LARGE BROWN ONION, DICED
2 GARLIC CLOVES, MINCED
2 TBSP EXTRA VIRGIN OLIVE OIL
800G FINELY CHOPPED TOMATOES (I LIKE USING MUTTI AS THIS IS ALMOST 100% TOMATO NOT WATERED DOWN)
2 TBSP FINELY CHOPPED BASIL AND PARSLEY
ZEST AND JUICE OF 1 LEMON
2 TSP DRIED OREGNO
1 TSP PAPRIKA
GENEROUS PINCH SALT
PEPPER TO TASTE
TO SERVE
TORN BASIL LEAVES
SHAVED PARMESAN
DRIZZLE EXTRA VIRGIN OLIVE OIL OR INFUSED OIL
Equipment
MEDIUM TO LARGE FRY PAN
MEDIUM SAUCEPAN
GARLIC MINCER
SHARP KNIVES
MICROPLANE
MIXING BOWLS
Method
PLACE SAUCEPAN OVER MEDIUM HEAT, SAUTÉING ONIONS AND GARLIC IN THE EVOO UNTIL FRAGRANT AND THE ONION STARTS TO SWEAT (A COUPLE OF MINUTES). ADD YOUR FINELY CHOPPED TOMATO AND AN OPTIONAL SPLASH OF WATER TO STRAIN THE REMAINING TOMATO FROM THE CAN. STIR TO COMBINE
ADD YOUR DRIED OREGANO, PAPRIKA, SALT, ZEST AND JUICE OF LEMON AND STIR TO COMBINE. ADD CHOPPED BASIL AND PARSLEY THEN STIR BEFORE TURNING HEAT TO LOW, COVERING WITH A LID AND SIMMERING FOR MINIMUM 20 MINUTES. TURN OFF HEAT ONCE YOU’VE GOT A RICH, VELVETY SAUCE. SET ASIDE
PLACE ALL OF YOUR MEATBALL INGREDIENTS IN A MEDIUM MIXING BOWL, USING YOUR HANDS TO MIX THROUGH AND COMBINE. ROLL INTO BALLS THE SIZE OF A PING PONG BALL (50 CENT PIECE) AND PLACE ON A SEPERATE TRAY
HEAT A DRIZZLE OF EVOO IN THE MEDIUM TO LARGE FRY PAN AND COOK MEATBALLS FOR A COUPLE OF MINUTES EACH SIDE UNTIL BROWN AND COOKED THROUGH. REMOVE FROM HEAT
SPREAD TOMATO SUGO ON THE BASE OF A SERVING PLATTER. TOP WITH MEATBALLS, BEFORE GRATING YOUR PARMESAN, DRIZZLING WITH INFUSED OR EVOO AND TORN BASIL LEAVES. I LOVE SERVING MINE ALONGSIDE A LEAFY SALAD AND PIECE OF CRUSTY BREAD TO MOP UP ALL THE SAUCY GOODNESS — ENJOY!
