(serves four, twice)
meatballs:
2 tbsps sunflower or other vegetable oil
1 kilo (about two pounds) pork mince
125 grams (about half a cup) ricotta cheese
generous tbsp Italian seasoning
large handful flatleaf parsley, finely chopped
large pinch sea salt
sauce:
generous splash red wine
5 clove garlic, minced
1 white onion, minced
3 soup-size cans tomatoes
large handful basil leaves, rolled and chopped into ribbons
Pour oil in a large, wide, heavy-bottomed frying pan. Mix all meatball ingredients and form into balls of about an inch in diameter. You’ll end up with about 24 meatballs. Set aside and heat oil till nearly smoking. Turn on extractor fan and open garden doors! Fry meatballs in a single layer, in more than one batch, if necessary, for a couple of minutes on each side, just to brown. Don’t worry about cooking them through; they’ll poach in the sauce. You just want a crust.
Set meatballs on a plate covered with paper towel, and pour wine into pan. Scrape up all lovely bits from bottom, and then add garlic and onion, cook just till soft, then add tomatoes and basil and cook down on a medium heat till slightly thickened, about 10 minutes. Add meatballs carefully and turn heat down to just a simmer. Let cook for about 20 minutes. Done.
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