Pork and Beef Meatballs

 

These are a staple in our kitchen. The kids love them and you can mix the recipe up by changing a few things. Use beef or pork or both, any herbs can be used instead of rosemary or basil, parsley, sage, bay. You can leave out the anchovy if you like, or add some chilli. You are only limited by your imagination!!!!

Meatballs

200g Pork Mince

200g Beef mince

1/2 cup fresh breadcrumbs [use some old bread, you can even just grate it roughly]

TS dried oregano

1/2 TS Chopped fresh rosemary [use the young tips, much softer]

1 egg

Salt and pepper

Olive Oil

Mix together and using your hand portion out into balls. I like them a little smaller than a golf ball. In a medium hot pan (I use a shallow cast iron pan) heat oil and brown the meatballs - they don't have to be cooked through! Then the SAUCE!!

Sauce

1/2 brown or red onion finely diced or grated

2 cloves garlic minced

1 anchovy

1 bottle of tomato passata

1/2 cup red wine

Sugar

Salt and Pepper

Basil

Cheese

In the same pan add the onions, garlic an soften. (at this point I sometime blitz the veg into a puree just to trick the kids that there are no veggies) Then add anchovy, wine, then the passata, a pinch of sugar, salt and pepper and some torn basil leaves. Cook on low for a few minutes until it has reduced to a sauce consistency - not too thin!!

Slide the meatballs back in and poke down into the sauce. Sprinkle over some cheese (any kind really)

Bake in the oven at 180ºC for about 30 minutes. Serve with Pasta or Mashed potatoes.