Tuesday, 7 April 2015
Adapted From David Rocco's Dolce Vita
1 lb lean ground beef
1/2 lb lean ground beef and 1/2 lb ground pork
handful of bread crumbs
1 cup grated Parmigiano Reggiano
1/4-1/2 cup chopped pine nuts (optional)
1 egg (beaten)
1 handful of fresh chopped flat leaf parsley
5-6 big basil leaves chopped
salt and pepper to taste
In a big bowl, combine all ingredients. Get your hands in there and make sure that all of the ingredients are incorporated with the meat. Take a small amount of meat, about the size of a golf ball and roll between your hands to make little balls. Place on a plate until you are ready to put them in the sauce. If you are making these ahead of time, just cover with Saran wrap and place in the fridge up to one day ahead of cooking.
Many people like to fry their meatballs before putting them in the sauce. To do this, heat up your skillet to medium/high heat and add a little olive oil. Take each meatball and place in the pan, flattening it slightly so that it cooks evenly. Cook on each side a few minutes until nicely browned. Now add to your sauce.
I like to add my meatballs to the sauce raw. This way they flavor the sauce and make everything super delicious.
Extra virgin olive oil a good glug or two
1 medium to large onion diced
2 cloves garlic minced
1 bottle of Passata (strained tomatoes)
1 can whole tomatoes, blended or crushed with your hands (depending on how chunky you like your sauce).
Salt to taste.
Heat the olive oil in a large sauce pan or dutch oven on medium heat. Once the oil shimmers, add the onions and saute slowly until they are a golden colour, but not dark. Add the garlic, salt and tomatoes. Bring to a simmer and add the meatballs. Allow this to cook for 1 hour and serve with your favorite pasta and freshly grated Parmigiano-Reggiano on top. I realize that the first picture has way too much parsley on top, I don't know what happened there. I am a cook more than a food stylist so I guess I was just hungry and ready to eat. You don't need to use that much, but it is really nice with the meatballs.