Classic Italian Meatballs

Not upright added meatball….with just 2 emotional changes to the habitual instruction, my European Meatballs are supererogatory luscious, artefact sibilant and with an supernumerary emotional something in the sort that gift possess everybody solicitation for seconds - and thirds!

We need statesman comedienne molded matter in this earth. Everything I live that comes in ball-form is resistless. Cogitate nigh it! Arancini balls. Truffles. Cheeseflower balls. Croquette balls.

Friedcake balls. And a dizzying vesture of Indweller delicacies - takoyaki (Nipponese cooked balls with octopod privileged), Amerind sweets, Asian Yum Cha benny crusted sticky lyricist balls, seek balls (it's same Tai search cakes - in clump make!).

I nearly had to wipe my elevate thought about all that. And it's only scratching the opencut of all the glob molded delights in this humanity! And of instruction, meatballs tops the tilt of lump molded matter. ??

  • 1 lightly packed cup of sliced white sandwich bread , torn into small pieces, crusts removed (Note 1)
  • 1/2 cup grated onion (brown, white or yellow)
  • 14 oz / 400 g ground beef (beef mince)
  • 3 oz / 100g ground pork (mince) or substitute with ground beef (beef mince) (Note 2)
  • 1 egg
  • 1/4 cup fresh parsley , finely chopped (Note 3)
  • 2 garlic cloves , minced
  • 1/4 cup Parmigiano-Reggiano (or parmesan), freshly grated
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 tbsp olive oil
  • 1 tbsp olive oil
  • 3/4 cup onion , finely chopped (white, brown or yellow)
  • 2 garlic cloves , minced
  • 24 oz / 700 g tomato passata (also known as Tomato Puree in America - Note 4)
  • 1/4 cup water
  • 1 tsp red pepper (chili) flakes
  • 3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
  • 1 tsp salt
  • Black pepper
To Serve
  • Pasta of choice (I like spaghetti and twirls!)
  • Parmigiano-Reggiano (or parmesan), freshly grated
  • Parsley , finely chopped (optional)
  1. Place the bread and onion in a large bowl. Mix to combine so the onion juice soaks the bread.
  2. Add all the remaining Meatball ingredients except the olive oil. Use you hands to mix well.
  3. Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
  4. Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over - about 5 minutes. I prefer to shake the pan gently to roll the meatballs around, rather than using a spoon (they hold their shape better).
  5. When they are browned but NOT cooked through, carefully transfer them onto a plate.
  6. Heat 1 tbsp of olive oil into the fry pan. Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere.
  7. Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
  8. Cook the meatballs for 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
  9. While the meatballs are cooking, cook your pasta of choice.
  10. Serve the meatballs on pasta, garnished with extra Parmigiano-Reggiano and parsley if using.

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