(serves six easily, with leftovers)
1/3 pound each: minced beef and minced lamb
1/3 pound pork sausage
4 slices wholemeal bread, without crusts, torn into shreds
1 cup milk
1 egg, beaten
1/2 cup grated parmesan
3/4 cup ricotta cheese
1 medium onion, minced
3 stalks celery, minced
1 handful curly parsley leaves, chopped
1 tsp dried thyme
1 tsp dried basil
salt and pepper to taste
six slices streaky bacon
It couldn’t be any simpler: mix everything together, except for the bacon, which you drape over the loaf once it’s shaped in a glass dish that you’ve sprayed with nonstick spray, or lined with aluminium (note the darling extra “i” there) foil. Bake at 400 degrees for one hour.
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Slow-cooked Moroccan meatballs
(serves 6)
1 kg/2 lbs lean lamb mince
1 cup Panko (Japanese) breadcrumbs
1/2 cup milk
2 eggs, beaten
1/2 tsp ground cumin
sea salt and black pepper
sauce:
1 tbsp olive oil
2 tsps ras el hanout seasoning
2 tsps Baharat seasoning
1 tsp ground cumin
2 tsps ground turmeric
dash chilli powder
6 cloves garlic, minced
1/2 white onion, minced
4 soup-size tins whole peeled tomatoes
For the meatballs, simply mix all the ingredients together thoroughly and set aside. To make the sauce, heat the olive oil in a very large, shallow ovenproof dish and add all the spices, garlic and onions. Fry gently for 1 minute. Add tomatoes, squeezing them into bits as you put them in the cooking dish. Stir well and simmer for 15 minutes on the hob/stovetop.
Make the meatballs by gently rolling a golf-ball-sized chunk of the meat mixture in your hands — it will be a rather wet, fragile meatball. Drop each gently into the simmering sauce. Cook for five minutes on a gentle simmer, then carefully turn each meatball over.
Place the cooking dish into the “slow oven” and simmer for at least 1 1/2 hours, but as long as you like, within reason!
