A recipe from Angela Hartnett to serve with pasta or polenta. You can easily double the recipe and freeze for up to three months.
Ingredients
- 6 tbsp olive oil plus extra for drizzling
- 2 onions finely chopped
- 2 x 400g cans plum tomatoes
- 1 garlic clove finely chopped
- 2 tsp tomato puree
- pinch caster sugar
- 1 sprig fresh rosemary
- 6 tbsp milk
- 1 thick slice day old white bread crusts removed, roughly torn
- 400 g beef mince 10% fat
- 25 g parmigiano reggiano grated
- 3/4 x 25g pack flat leaf parsley chopped
- 1 egg beaten
- plain flour for dusting
- cooked soft polenta or pasta to serve
Servings:
Instructions
- Heat 2 tbsp oil in a large pan over a medium heat. Add ½ the finely chopped onion and cook for 5 minutes, or until soft and translucent. Add the tomatoes to the pan (crushing them with a fork to break them up), along with the garlic, tomato purée, sugar and rosemary.
- Lower the heat and simmer for 25-30 minutes, or until the sauce has a thick, jam-like consistency. Remove the rosemary sprig and set the sauce aside.
- Meanwhile, put the milk in a bowl with the bread for a minute or so; mash with a fork. In another bowl, mix the mince, cheese, remaining onion and 2/3 of the parsley; season.
- Add the bread mixture, then mix in the beaten egg. To check the seasoning, fry a teaspoonful of the mixture until cooked through and taste; adjust the seasoning as necessary.
- With floured hands, divide the mixture into 12 and roll into balls; set aside. In a wide, shallow pan big enough to hold the meatballs in one layer, heat the remaining 4 tbsp oil over a medium heat.
- Add the meatballs; cook until browned all over (about 8 minutes), turning very gently to prevent them breaking up. Remove from the pan; drain off the excess oil.
- Return the meatballs to the pan; pour in the tomato sauce. Cover with parchment, foil or a tight-fitting lid; cook gently over a low heat for 25 minutes. Remove the meatballs from the heat, sprinkle with the remaining parsley and serve immediately with the polenta.
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