Meatballs

Meatballs

Serves 4

  • 1 small onion, chopped

  • olive oil

  • 1 small chilli, pounded in a pestle and mortar

  • 2 x 400 g good-quality tinned plum tomatoes

  • 2 slices stale bread, crusts removed

  • 250 g quality lean minced beef or veal

  • 250 g higher-welfare lean minced pork

  • ½ teaspoon fresh nutmeg, grated

  • a few fresh sage leaves, finely chopped

  • 1 sprig fresh rosemary, finely chopped

  • lemon zest

  • 1 free-range egg yolk

  • 1 large handful fresh garden peas

  • pecorino shavings, to serve

  • fresh marjoram, to garnish, optional

Over a low heat, sweat the onion in a covered pan with a splash of olive oil until really soft. Remove the lid, increase the heat and add the chilli, tomatoes and a wine glass of water. Season lightly and cook gently for 30 minutes, then break up the tomatoes.



Whiz the bread to breadcrumbs in a food processor. In a large bowl, mix the meats with the nutmeg, the herbs, the zest, the egg yolk and the breadcrumbs. Season and shape into little balls the size of gobstoppers.



Add 3–4 tablespoons of olive oil to a hot pan. Brown the meatballs all over, but be careful not to break them up. Then add them to the pan with the tomato sauce, stir carefully, cover, and braise gently for 45 minutes or so until cooked. Serve each portion scattered with a few raw peas, pecorino shavings and marjoram, if using.

Nutritional Information

Meatballs

In a sweet tomato and chilli sauce

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Perfect for sharing and at picnics, you can keep these juicy little meatballs warm in a flask
Serves 4
1h 50m
Super easy
Method

For picnics, keep them hot in a flask.

Over a low heat, sweat the onion in a covered pan with a splash of olive oil until really soft. Remove the lid, increase the heat and add the chilli, tomatoes and a wine glass of water. Season lightly and cook gently for 30 minutes, then break up the tomatoes.

Whiz the bread to breadcrumbs in a food processor. In a large bowl, mix the meats with the nutmeg, the herbs, the zest, the egg yolk and the breadcrumbs. Season and shape into little balls the size of gobstoppers.

Add 3–4 tablespoons of olive oil to a hot pan. Brown the meatballs all over, but be careful not to break them up. Then add them to the pan with the tomato sauce, stir carefully, cover, and braise gently for 45 minutes or so until cooked. Serve each portion scattered with a few raw peas, pecorino shavings and marjoram, if using.

Nutritional Information Amount per serving:
  • Calories 545 27%
  • Carbs 17.9g 8%
  • Sugar 7.9g 9%
  • Fat 36.7g 52%
  • Saturates 10.0g 50%
  • Protein 33.7g 75%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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