Harnessing my inner goodfella.
Meatballs with Tomato Sauce and Pesto
INGREDIENTS
Meatballs
200g minced pork
200g minced beef
200g minced veal (equal parts of each meat)
3 cloves garlic, finely chopped
1 white onion, finely minced
1 large egg
Milk, as needed for moisture
A handful of fresh chopped parsley
100g breadcrumbs
Salt and freshly ground black pepper, to taste
Olive oil, for cooking
Grated Parmesan cheese (optional)
For the Tomato Sauce:
Olive oil
3 cloves garlic, finely chopped
A handful of fresh basil leaves
2 tins (400g each) of chopped tomatoes
Water, as needed
Salt and freshly ground black pepper, to taste
For the Pesto:
A handful of fresh basil leaves
50g pine nuts
1 clove garlic
Olive oil
Salt and freshly ground black pepper, to taste
Grated Parmesan cheese, to taste
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INSTRUCTIONS
1.Prepare the Meatballs:
In a large mixing bowl, combine the minced pork, beef, and veal.
Add the finely chopped garlic, minced onion, breadcrumbs, chopped parsley, egg, and a splash of milk to keep the mixture moist. Season generously with salt and freshly ground black pepper.
Mix everything together until well combined, but be careful not to overmix as this can make the meatballs tough.
Shape the mixture into evenly sized meatballs and set aside.
2.Cook the Tomato Sauce:
Heat a generous amount of olive oil in a large pan over medium heat.
Add the finely chopped garlic and cook gently until fragrant, making sure not to let it burn.
Stir in the fresh basil leaves, then add the two tins of chopped tomatoes. Add a bit of water if the sauce needs thinning.
Simmer the sauce for a few minutes, then blend lightly to create a smooth yet slightly textured sauce.
Season with salt and freshly ground black pepper to taste.
3.Cook the Meatballs in the Sauce:
Carefully place the meatballs into the simmering tomato sauce.
Cover and cook over medium heat for 20-30 minutes, or until the meatballs are cooked through and the sauce is rich and flavourful. Stir gently from time to time to ensure the meatballs cook evenly.
4.Prepare the Pesto:
In a food processor or blender, combine the fresh basil leaves, pine nuts, garlic, and a pinch of salt and freshly ground black pepper.
Drizzle in enough olive oil to form a slightly coarse, smooth consistency, then add grated Parmesan cheese to taste.
Pulse the mixture carefully, making sure not to over-blend; the pesto should still have some texture.
5.Serve:
Serve the meatballs hot, sprinkled with extra grated Parmesan if you like.
Drizzle over the freshly made pesto for a burst of flavour. Serve with your choice of pasta, crusty bread, or a simple green salad.
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