Meat balls

Get absolutely everyone to help rolling meatballs and you will soon have one particular supper on the table and yet another in the freezer

Nutrition and additional info

Nutrition: per serving

Elements

Onions are endlessly versatile and an vital ingredient in many recipes. Native to Asia…

One particular of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Parmesan is a straw-coloured tough cheese with a natural yellow rind and wealthy, fruity flavour. It…

The ultimate ease meals, eggs are powerhouses of nutrition, packed with protein and a…

Probably the most widely-utilized oil in cooking, olive oil is pressed from fresh olives. It’s…

  • spaghetti, to serve (you’ll need about 100g per portion)
  • For the sauce

    Possibly the most extensively-employed oil in cooking, olive oil is pressed from fresh olives. It’s…

    One of the most ubiquitous herbs in British cookery, parsley is also common in European and…

  • handful of basil leaves (optional)
  • Very first make the meatballs. Split the skins of eight good-good quality pork sausages and squeeze out the meat into your biggest mixing bowl.

    Add 1kg beef mince, 1 finely chopped onion, big bunch flat-leaf parsley, 85g grated parmesan, 100g fresh breadcrumbs, two beaten eggs and lots of seasoning. Get your hands in and combine together truly properly – the more you squeeze and mash the mince, the more tender the meatballs will be.

    Heat oven to 220C/200C fan/gasoline seven.

    Roll the mince mixture into about 50 golf-ball-dimension meatballs. Set aside any meatballs for freezing, making it possible for about five per portion, then spread the rest out in a big roasting tin – the meatballs will brown better if spaced out a bit.

    Drizzle with a minor oil (about one tsp per portion), shake to coat, then roast for twenty-30 mins until finally browned.

    Meanwhile, make the sauce. Heat three tbsp olive oil in your biggest pan. Include 4 crushed garlic cloves and sizzle for one min.

    Stir in four 400g cans chopped tomatoes, 125ml red wine, if using, 3 tbsp caster sugar, a big bunch flat-leaf parsley and seasoning. Simmer for 15-twenty mins right up until slightly thickened.

    Stir in a handful of basil leaves, if employing, spoon out any portions for freezing, then include the cooked meatballs to the pan to hold warm although you boil the spaghetti (you will need to have about 100g per portion).

    Spoon the sauce and meatballs more than spaghetti, or stir them all collectively and serve with extra parmesan and a couple of basil leaves, if you like.