Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks Italian Meatballs. (recipe courtesy of recipetineats)

Ingredients

MEATBALLS
1 lightly packed cup of diced white sandwich bread1/4 , crusts removed
1 small onion (brown, white or yellow)
14 oz / 400 g ground beef (mince)
3 oz / 100g ground pork (mince), or sub with more beef
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

COOKING MEATBALLS & SAUCE
2.5 tbsp olive oil
2 garlic cloves , minced
3/4 cup onion , finely chopped (white, brown or yellow)
24 oz / 700 g tomato passata 1/2 cup water
1 tsp red pepper flakes (chili flakes)
3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
1 tsp salt
Black pepper

TO SERVE
Pasta of choice
Parmesan
Parsley, finely chopped (optional)

Instructions

⦁ Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices.
⦁ Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 min or so).
⦁ Add all the remaining Meatball ingredients. Use hands to mix well.
⦁ Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
⦁ 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 3 – 4 minutes.
⦁ When they are browned but NOT cooked through, carefully transfer them onto a plate.

COOKING & SAUCE:

⦁ 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.
⦁ Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
⦁ Cook the meatballs for 8 – 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
⦁ While the meatballs are cooking, cook your pasta of choice.
⦁ Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.

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