Just in case you were wondering, I haven’t disappeared from the surface of this earth.
Once again, I apologize for my tardiness in answering emails and posting replies to your comments and questions! It’s just that work hasn’t left me much time for anything else these past few months.
The good news is, while I haven’t been able to bake cakes, cookies or macarons, my oven hasn’t been completely neglected. After all, a gal has got to eat some time, not to mention, feed her hungry hubby!
These days, our meals of choice have been spaghetti with meatballs and the occasional meatball sandwich. While meatballs are certainly eaten in Italy (and many other parts of the world), I’ve been told that neither of these 2 dishes are traditional Italian fare and are really more part of Italian-American cuisine. Either way, both dishes are, in my opinion, completely scrumptious, although I’m definitely more partial to pasta.
I opted to go with the more “heart-friendly” method of baking the meatballs under the grill / broiler instead of frying. I’ve also used lean meat here, but feel free to substitute with your favourite cuts.
Meatball Recipe (Makes 80 small meatballs, about 2″)
300g pork loin, minced
400g topside beef, minced
1 large egg
1/2 large yellow onion, finely chopped
4 garlic cloves, minced
1/3 cup fresh coriander, minced (substitute with parsley if you don’t like coriander)
2 tsp dried basil
1 tsp ground black pepper
1/2 cup dried Italian style breadcrumbs
3 tbsp water
700g bottled marinara sauce (or make your own if you have the time)
2/3 can whole tomatoes, roughly chopped
Parmesan cheese, freshly grated for topping
1. Line baking tray with aluminium foil.
2. Grind meat further in food processor (unless meat is already finely minced).
3. Preheat oven using grill setting.
4. In a large bowl, thoroughly mix minced meat, onion, garlic, coriander, basil, pepper, breadcrumbs and water. Shape meat mixture into 2″ diameter meatballs.
5. Place meatballs on the lined baking tray, spacing them evenly apart.
6. Bake under grill for 12 minutes, turning the meatballs halfway through the baking time to ensure browning on all sides.
7. In a large saucepan, heat marinara sauce, tomatoes and meatballs. Simmer on low heat for about 15 minutes.
8. Serve with spaghetti or on a lightly toasted baguette and top with freshly grated parmesan cheese.