Pic and recipe from here
Okay, so I promised the meatball recipe to end all meatball recipes a few weeks back and I'm not one to go against my word.
This is Anyd Bunn's (from Vogue Entertaining & Travel April/May 2009) take on the Italian classic that I discovered while I had the sniffles a couple of weeks back. I'm still dreaming of the ah-mazing flavour and ultra smooth textures - and the best bit is, they freeze up a treat!
60g butter, chopped
2 onions, finely chopped
3 cloves garlic, finely chopped
1/2 tspn each chilli flakes, ground cumin and ground nutmeg
1/4 tspn ground clove
1 kg veal mince (I used lamb and it was fine)
1 Tbspn sea salt flakes
1/3 cup firmly packed mint leaves, finely chopped
1/2 cup firmly packed flat leaf parsley, finely chopped, plus extra to serve
150ml pouring cream (I know, how decadent!)
3 x 55g eggs, lightly beaten
150g (1 1/2 cups) dried breadcrumbs
50g finely grated parmesan, plus extra to serve
60ml (1/4 cup) olive oil
375g dried tagliatelle (I used angel hair and loved this lighter take on pasta)
2 Tbspn olive oil
60 g butter, chopped
2 onions, finely chopped
3 cloves garlic
5 (about 500g) roma tomatoes, peeled, seeded and finely chopped
2 x 400g cans chopped tomatoes
200ml tomato passata
1/4 tspn chilli flakes
- For sauce, heat oil and butter in a pan over medium heat. Add onions and garlic and cook for 10 minutes until softened.
- Add all tomaotoes, passata and chilli and cook over low-medium heat for one hour or until thickened.
- For meatballs, heat butter in a frying pan over medium heat. Add onions and garlic and cook, stirring occasionally for 10 minutes or until soft. Stir in spices, transfer to large bowl and cool.
- Add mince to onion mixture with salt, herbs, cream, eggs, breadcrumbs and parmesan. Using hands, mix well to combine. Shape into balls (I made mine cocktail size) and place on a plastic wrap-lined tray. Refrigerate for 2-3 hours or until chilled and firm.
- Preheat oven to 200C. Heat olive oil in frying pan over medium heat, add half the meatballs and cook, turning occasionally for 5 mins or until evenly browned. Drain on paper towel, then repeat with remaining meatballs.
- Place meatballs in a large ovenproof dish, pour over tomato sauce and cover with foil. Bake for 30 mins or until cooked through.
- 1o mins before meatballs are ready, cook pasta in a large saucepan of boiling water until al dente, then drain.
- To serve, scatter pasta with extra parsley, chop with meatballs and sauce, and sprinkle over extra parmesan.