Italian Meatballs
Delicious Italian meatballs made with a mix of veal and pork served in a rich tomato sauce.
Equipment
- Large-medium pot
- Pyrex dish or similar Baking tray
- baking paper
- Wooden Spoon
- Chopping Board
- Knife
- Tablespoon
- hand blender
- Garlic press
- large mixing bowl
- Bowl to soak bread slices in water
Ingredients
Meat
- 500 g Organic grass fed veal mince
- 500 g Organic grass fed pork mince
Binder and Flavorings
- 2 Organic eggs Free range
- 3 tablespoon Breadcrumbs
- 20 g Salt 0.7oz
- Pepper
- 5 tablespoon Grated Pecorino or Parmigiano Reggiano Plus more for serving
Vegetables and Herbs
- 1 Carrot
- 1 Celery stick
- ½ Brown onion Diced into small cubes
- 2 Garlic cloves
- Bunch Parsley Fresh and chopped
- Basil Fresh
Bread and Sauce
- 4 slices Italian/Artisan/Sourdough bread Crusts left on
- 2 Bottles Italian Passata Homemade or organic if possible
- Extra virgin olive oil EVOO
- Water to soak bread
Instructions
Make the Sauce
- Cut the celery, carrot and onion into chunks and add to your blender. Pulse/blend until you get a thick/creamy consistency.
- Put the large pot on your stove at a low-medium heat and add half of the mixture you just made along with 2 tablespoons extra virgin olive oil (EVOO).
- Leave to slowly simmer for approx. 5 minutes or until cooked stirring so it doesn't stick to the bottom.
- Add 2 bottles of tomato passata and stir using a wooden spoon so the base mixture (soffrito) combines well.
- Add salt and pepper, mix through and leave to cook slowly with the lid on and heat at medium-low.
- Stir the sauce every 15 minutes making sure it does not stick to the bottom and to help create a beautiful consistency.
- Allow this to cook through for up to 1 hour.
Make the Italian Meatballs
- Add the pork and veal mince to your mixing bowl and break down using your hands.
- Put the slices of Italian bread in a bowl with warm water and leave to the side.
- Add the remaining soffrito mixture to the bowl of mince along with the breadcrumbs, salt and pepper and 1 x egg.
- Add the crushed garlic and parsley.
- Next take the slices of bread from the bowl with water and squeeze excess water out before breaking it down into small pieces and adding it to the mixture too.
- The best way to mix this together? Your HANDS! Massage and combine ingredients really well.
- Prepare your tray with baking paper.
- Wet the palms of your hands and scoop up some mince mixture using your fingers or a tablespoon.
- Roll the meatballs using the palms of your hands and place on the tray.
- Repeat until you have finished your mixture.
Cook the Italian Meatballs
- Preheat your oven to 180°C/356°F and bake the meatballs for 15-20 minutes depending on their size/how many you cook.
- Add fresh basil leaves to your pot of sauce and mix through, then gently place your meatballs in the sauce.
- Don't stir them! Lift up your pot and gently swirl it around until you cover all the meatballs with this sauce.
- Cook the meatballs on a very low heat for 30-40 minutes.
- Stir the meatballs as described every 15 minutes so they cook evenly.
- After 25-30 minutes check the meatballs by removing one from the pot, cutting it down the middle and checking it is cooked through.
- E ora si mangia, Vincenzo’sPlate….Enjoy!
Nutrition
Serving: 1meatballCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 100mgIron: 2mg
Tried this recipe?Let us know how it was!