Sunday, 12 January 2014

Pork and Beef Meatballs

This recipe makes enough for 10 servings. I like to make a large batch and freeze the portions that I don't eat. When you want a quick and easy dinner simply defrost in the fridge over night and heat through until the meatballs and sauce are piping hot.

When I need some real comfort food I forget the spaghetti and enjoy the meatballs served with some crispy fresh bread. 

  • 500g pork mince
  • 500g beef mince
  • 1 onion finely chopped
  • 1/2 bunch of parsley, finely chopped
  • 80g grated parmesan 
  • 2 eggs, beaten
  • 100g spaghetti per portion
For the Sauce
  • 3tbsp olive oil
  • 3 garlic cloves, crushed
  • 3x400g can of chopped tomatoes
  • 120ml red wine
  • 1 tbsp caster sugar
  • 1/2 bunch of parsley, finely chopped

  • To make the meatballs mix together the pork, beef, onion, parsley and Parmesan in a large bowl. Add in the beaten eggs and season. Mix the ingredients together with your hands; the more you mash the mince the more tender the meatballs will be.

  • Roll the mixture into small meatballs (approx 1 dessert spoon). Set aside any meatballs for freezing then spread the rest out in a large frying pan, then fry for 20-30 mins until browned. You can either use 2 frying pans or fry the meatballs in batches.

  • Meanwhile, make the sauce. Heat the oil in your largest pan. Add the garlic and sizzle for 1 min. Stir in the tomatoes, wine, sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened. Spoon out any portions for freezing, adding the cooked meatballs to the sauce to keep warm while you boil the spaghetti. Stir the meatballs together with the pasta and serve with some extra grated Parmesan and a few basil leaves.
N.B If you are freezing any portions it is really important that you allow the ingredients to cool at room temperature before placing in the freezer.

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