Classic Italian meatballs
I’ve dabbled with lots of meat ball recipes on my culinary journey. This one keeps it really simple, having a firm consistency, texture and packs some real flavour. I know its authentic as I was out with my buddy Vinny recently. He’s a New Yorker from Italian extraction, and loves to go on about his Grandmothers cooking. He still talks with glee about mixing everything together and sneaking a couple of meatballs when his Grans attention was elsewhere. If you can’t get veal just use equal measures of pork and beef mince.
Servings: people
Ingredients
- 250 grams Pork mince (£1.25)
- 250 grams Beef mince (£1.25)
- 100 grams Veal mince (£0.83)
- 1 whole Egg (£0.12)
- 13 grams Fresh parsley finely chopped (£0.26)
- 30 grams parmesan (£0.60)
- 5 grams Salt & Pepper
- 1 whole Onion peeled & diced (£0.13)
- 2 cloves garlic peeled & diced (£0.06)
- 100 grams Breadcrumbs (£0.25)
- 200 grams Penne Pasta (£0.20)
- Tomato sauce
- 1 whole Onion peeled & diced (£0.13)
- 2 cloves garlic peeled & diced (£0.06)
- 1 Tin Tomatoes (£0.35)
- 13 ml Balsamic vinegar (£0.08)
- 13 grams basil leaves torn (£0.29)
- 13 grams Tomato puree (£0.03)
- 5 grams white sugar teaspoon (£0.00)
- 5 grams Salt & Pepper to taste
- 10 ml olive oil 2 teaspoons (£0.05)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 10
Cook Time: 10
- Fry the onions and garlic in a little olive oil, until they have softened then remove from the heat and allow to cool.
- To make the meatballs, mix all the ingredients together working the mixture between your hands until you have that perfect consistency, then roll them into balls. You should be able to put together about 24
- Fry the balls in a little olive until they are browned on all sides, then add to the tomato sauce you've made. Allow everything to simmer for 20 minutes then serve with your pet pasta, garnished with chopped basil and grated parmesan and serve.
Follow Us!
