A gourmet twist on a family classic – meatballs in pasta sauce.
Prep Time : 0:40 | Cook Time : 0:40 | Total Time : 1:20 | Serving : 6 person.
Ingredients
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250g pork mince
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250g veal mince
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1 onion, fnely chopped
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1/2 cup (35g) fresh breadcrumbs
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1/2 cup (40g) parmesan, grated
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250g ricotta
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2 garlic cloves, crushed
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2 eggs
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2 teaspoons dried oregano
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2 tablespoons olive oil
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3 cups (750ml) tomato passata (sugo)
Method
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Step 1
Combine all ingredients, except oil and passata, in a bowl. Season well, then, using your hands, form mixture into walnut-sized balls and place on a baking paper-lined baking tray. Chill for 30 minutes.
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Step 2
Heat oil in a frypan over medium heat. Add the meatballs and cook, turning, for 3-4 minutes until browned all over. Drain fat, leaving 1 tbs oil in the pan, then return to medium heat.
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Step 3
Add the passata and bring to a simmer. Reduce heat to low and cook for 25 minutes or until reduced and the meatballs are cooked through.