A pete’s home cooked family favourite,
delicious moist meatballs with a rich tomato based sauce with either spaghetti or sometimes with rice.
For the meatballs;
- 500 grams ground beef (mince ) with a reasonably low fat content.
- dash of liquid smoke
- salt and pepper
- 1 egg
- Dash of Worcestershire sauce
- 1/2 teaspoon garlic powder
- about 100 grams of white breadcrumbs
- 3 desertspoons of evaporated milk
For the sauce;
- 1 carton tomato Passata ( sieved tomatoes )
- 2 cloves of garlic
- 1/2 a medium red onion
- 1/2 a teaspoon of Schwartz Italian Herb mix
- salt + pepper
- around 10 button mushrooms ( halved )
- good handful chopped fresh basil
- 1 teaspoon tomato puree
- Beef stock ( about a desertspoon full )
In a bowl, mix the meatball ingredients.
DO NOT overwork this, handle lightly and roll into ping pong ball sized balls and set aside. ( what I do here is to line a tray with foil ( for when the balls are browned and hot) then cover it with cling film for when the balls are raw.
Put the water on for the Spaghetti, or prep the rice to cook. ( I wont deal with these here this is just for timing )
In a nice robust frying pan;
Fry the balls in around 4 desertspoons of oil, the aim is to give them a good colour and seal them NOT to cook them at this time.
Remove the cling film from the tray and discard.
When they have a nice brown crisp coat all around lift them out and reserve them on the foil tray.
In the same pan soften the onions in the oil from cooking the meatballs, maybe add about 2 more spoons.
Add the tomato passata, and rinse the carton with about 50 mls of water
Then add the garlic, seasoning, herbs and mushrooms and a couple of splashes of Worcestershire sauce.
Add the tomato puree and beef stock cook for 10 minutes then add the meatballs back.
Put the spaghetti on if you haven’t ( I am aiming for it to cook for about 15 minutes now )
cook the meatballs and sauce for about 15 minutes moving them about gently ( not stirring vigorously)
serve when the spaghetti is ready.
Very nice with a sprinkling or Parmesan or gran Podano cheese.
I added some softened peppers to this one for an added texture and flavour profile.
Meatballs with Peppers