My husband often tells me that the reason he married me was because of my meatballs. They are one of his favourite things to eat and I often end up making them at least a couple of times a month. My usual ones are of the Italian variety and I serve them with tagliatelle or spaghetti.
2-3 cloves garlic, crushed (depends if you like garlic!)
500g minced beef / pork or a mixture of the two
60g breadcrumbs (I used an old pitta bread and blitzed it)
1 tsp ground cinnamon
1/2 a freshly grated nutmeg
Grated zest of 1 lemon
small bunch of parsley, finely chopped (I used parsley because I had some in my fridge, but feel free to use whichever herbs you choose, I often use basil).
1 large jar (650g?) passata
1 med – large onion, finely chopped
2 sticks celery, finely chopped
2 cloves garlic,
a few sprigs of thyme, leaves picked (Again or use whichever herbs you have at hand)
1 bay leaf
1 chilli (optional) – deseeded if you don’t want too much heat or leave them in if you do.
glug of olive oil
1 tbsp sugar
Tagliatelle or spaghetti
Preheat the oven to 200°C / gas mark 6
Firstly, make the meatballs. Simply mix all of the ingredients into a bowl (or whiz up in a food processor like I do) and season well. Form the mixture into walnut sized balls and place on a greased baking tray.
Then place the meatballs in the oven for about 10-15 mins or until golden brown. (They don’t need to be cooked through)
Allow the sauce to come to a simmer then add the meatballs to the sauce.
Leave the meatballs and sauce to rumble away on a low heat until the sauce has thickened. (This can take from 30 – 45 mins, but it’s worth the wait!)
Cook the pasta and stir it into the sauce and meatballs. Serve in a large, heated shallow bowls and scatter with parsley and serve with grated parmesan
Enjoy with a glass of red (or white or pink of you prefer!)