Italian meatballs
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Cooking Time: | 1 hour, 10 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1 cup white wine (optional)
- 1 x 500 g packet Woolworths tagliatelle pasta, cooked al dente, for serving
- 500 g pork mince
- Parmesan, for serving
- basil leaves, to garnish
- 4 tbsp olive oil
- sea salt and freshly ground black pepper, to taste
- 50 g Parmesan, finely grated
- 4 tbsp Italian parsley, roughly chopped
- 1 red onion, grated
- 400 g Woolworths lean mince
- 1,5 L milk
- 3 slices white bread, crusts removed
- 1 x 800 g Woolworths Italian whole peeled tomatoes can, blended
- 2 onions, roughly chopped
- 200 g leeks, washed and roughly chopped
- freshly ground black pepper to taste
- 3 tbsp Tomato paste
- 2 tbsp balsamic vinegar
- 250 ml beef stock
- 6 sprigs fresh thyme
- 4 sprigs rosemary
- 4 garlic cloves, finely chopped
- salt to taste
- 4 tbsp Butter
- 4 tbsp olive oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the tomato sauce, heat the olive oil and butter in a pan over a medium heat. Add the leeks and onions and cook until soft, seasoning with salt. Add the garlic, rosemary and thyme and cook for 3 minutes, then pour in the wine.
- Reduce the wine by half, then add the beef stock, balsamic vinegar, tomatoes and tomato paste. Season with pepper. Cook, covered, over a low heat for 45 minutes.
- To make the meatballs, preheat the oven to 180°C. Soak the bread in the milk. Squeeze out any excess milk and place in a large bowl. Add the mince, onion, parsley and Parmesan and season to taste.
- Mix using your hands. Roll into 20 small balls or 15 slightly larger ones.
- Heat the olive oil in a pan over a medium heat. Brown the meatballs in batches, taking care not to overcrowd the pan.
- Arrange the meatballs on a baking tray and finish in the oven for about 10 minutes.
- Place the pasta in a serving dish. Mix the meatballs and tomato sauce, then spoon over the pasta. Serve with Parmesan and garnish with basil.
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