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Half fill a pan with cold water and place over a high heat. Place a plate, roughly the same size as the pan, on top then add 1 tablespoon of extra virgin olive oil and 3 tablespoons of water to the plate.
Meanwhile, squeeze the liquid out of the bread and tear into small chunks, placing in a large bowl along with the mince, red chilli, garlic and most of the parsley. Add 2 tablespoons of extra virgin olive oil and a pinch of salt and pepper. Mix the ingredients until well combined, then with wet hands, shape the mixture into about 50 small balls. When the water begins to boil, reduce the heat to a simmer. Place the meatballs on the plate (you may need to do this in batches), then cover with either another plate or, ideally, a glass bowl. Leave to steam for 30 to 35 minutes, turning the meatballs halfway.
Meanwhile, cook the linguine according to packet instructions. Drain, reserving a cupful of cooking water, and add to a large frying pan over a low heat. Add the steamed meatballs and toss together. Add a grating of Parmesan, the remaining parsley and a splash of cooking water to loosen. Serve with some lemony dressed rocket and extra Parmesan, if you like.