← Nouns Cooking · Italian

Ingredients

• 80 g stale white bread, crusts removed
• 100 ml Milk
• 300 g Minced beef
• 200 g Minced pork
• 1 Eggs
• 50 g Parmesan, finely grated
• 1 clove Garlic, crushed
• 1 handful Parsley, finely chopped
• ¼ tsp Nutmeg
• 1 tsp Salt
• 3 tbsp Olive oil
• 1 small onion, finely chopped
• 700 g Passata
• 1 handful basil leaves

Method

1. Tear the bread into a big bowl, pour over the milk and leave for 5 min until soft, then squeeze it with your fingers into a paste.
2. Add both minces, the egg, parmesan, garlic, parsley, nutmeg, salt and some pepper. Mix gently with your hands until just combined; overworking makes them tough. Roll into walnut-sized balls with wet hands.
3. Heat the oil in a wide, deep pan over medium heat and brown the meatballs in batches for 5–6 min, turning, until coloured all over. Set aside.
4. Add the onion to the same pan and soften for 5 min. Pour in the passata, add a pinch of salt and half the basil, and bring to a simmer.
5. Return the meatballs, cover partly and simmer gently for 30 min, turning them once, until cooked through and the sauce has thickened.
6. Scatter with the rest of the basil. Serve with crusty bread, or use the sauce for pasta as a first course, the Italian way.

Tips

• Wet your hands while rolling so the mixture does not stick and the balls stay smooth.
• Freeze cooked meatballs in their sauce for up to 3 months.

Sources

Written in our own words after cross-checking these recipes:

Cooking with Manuela Pasta Grammar Jamie Oliver