RECIPE – MEATBALLS

 

MEATBALLS – my way

An old time family favourite. Serving up delicious little meatballs in a  succulent tomato sauce will please every family member (small and big).

The best Meatball recipe always starts with the quality and ratio of minced meat. The ratio of 1/3 beef, 1/3 pork and 1/3 veal mince guarantees great flavoured and juicy meatballs. Ask the Belgians – that’s how they do it since meatballs have been invented!

Thus my Meatballs have a little special addition of finely cubed cheese rinds. This will give the meatballs an extra layer of flavour and taste. A great way in using up the cheese rinds (any hard cheese rind will do it – like Parmesan, Emmental, Gruyere, Cheddar, etc.)

Once cooked – the Meatballs in tomato based Pasta sauce can be served / mixed up with an array of cooked Pasta like Spaghetti, Penne, Linguini, Pappardelle, etc.

This is a great way to include children helping / assisting their parents preparing a meal. It is fun (shaping, moulding the meatballs, educational and at the end a pleasure and delight to eat – Super yummy!

Below find my Recipe with step-by-step instructions. Have a go, try it out, it tastes amazing!

RECIPE: MEATBALLS

Makes:  4-6 Portions || Preparation time: 20   minutes | Cooking time: 45-60 minutes || Difficulty level:  Beginner

Here is what you need:

INGREDIENTS

QUANTITY        UNIT         PRODUCE

165                   GR            Beef minced, coarse

165                   GR            Pork minced, coarse

165                   GR            Veal minced, coarse

50                     GR            Parma Ham, cut into fine cubes

20                     GR            Parsley Italian fresh, finely chopped

10                     GR            Green Basil fresh, finely chopped

10                     GR            Oregano fresh, finely chopped

3                       GR            Oregano leaves dry

2                       GR            Tarragon leaves dry

2                       GR            Thyme leaves dry

2                       GR            Sage ground, fine

5                       GR            Paprika sweet, powder

1                       GR            Red chili powder

1                       GR            Nutmeg ground

½                      GR            Cloves ground

50                     GR            Parmesan cheese grated

40                     GR            Cheese rind – hard (Parmesan, Emmental, Gruyere, etc.) cut into small cubes

As needed                         Bread crumbs

1                       PC            Egg whole

As needed                         Sea salt flakes, Black pepper from pepper mill

 

10                     GR            Butter, unsalted

40                     GR            Onions white chopped fine

2                       PC            Garlic clove fresh, finely chopped

 

PASTA sauce (tomato based)

20                     ML            Olive oil cooking

10                     GR            Garlic clove fresh, finely chopped

40                     GR            Onion white finely chopped

5                       GR            Tomato paste

450                   ML            Passata sauce

1                       PC            Tomato fresh, chopped

As needed                         Sea salt flakes, Black pepper from pepper mill

1                       PINCH      Sugar

 

MISE EN PLACE | PREPARATION

MEATBALLS

-Sautéing chopped onions and garlic in butter till translucent (set – aside to cool down)

-Add minced beef and all other ingredients (except bread crumbs) into a bowl

-Combine / mix well

-Add cooled down sautéed onions and garlic

-Add bread crumbs as needed (if the mixture is too wet)

-Form balls (see picture) of equal size, Set aside (covered with plastic foil in fridge)

 

PASTA SAUCE

– Sautéing chopped onions and garlic in olive oil till translucent, add sugar

– Add tomato past, keep on sauteeing for another 1-2 minutes (stirring)

– Add Passata sauce and chopped fresh tomato

-Add tomato stalk (gives the perfect “tomato” aroma for the Pasta sauce

-Season, add Olive oil and simmer for 30-45 minutes

 

DISH

-Sautéing meatballs in olive oil till brown, drain off excessive oil

-Add to Pasta sauce

-Simmer for another 10-12 minutes

-Mix / add with cooked Pasta and serve straight away

 

 

 

REMARKS | COMMENTS | SUGGESTIONS:

-Can be served with any kind of cooked Pasta like Spaghetti, Penne, Linguini,  etc…

-Serve with Ciabatta or Focaccia bread

-Goes well with a glass of Chianti “Classico”

-You can replace Parma ham with plain bacon or / and with any cold cut you like – salami, jamon serrano, pancetta etc.…

PS: a great way of using up the rind of hard cheeses like Parmesan, Emmental, etc.…This makes these meatballs so tasty and yummy – a true family favourite pleaser!

 

Enjoy and Bon Appetite!

Martin – Chef &  Guide Dog User