Friday, July 9, 2010

Veal and pork meatballs in tomato sauce

One of my very favourite meals is meatballs in tomato sauce. I usually make them with with beef or chicken but last weekend I got some veal and pork mince and thought I would have a go making meatballs with it.

I just wanted some fairly light flavours to go with the meat so I settled on parsley and parmesan. I wondered for a while if I had overdone the parsley, but once cooked the flavours all balanced beautifully. I used already prepared tomato sauce.


500 gr veal & pork mince
1/2 bunch Italian parsley
1 large slice bread
1 egg
1/2 cup of grated Parmesan cheese
Olive oil
Splash red wine
Tomato sauce previously made


Place the bread in a bowl and cover with milk to soak
Chop parsley
Place the mince in a large bowl
Add parsley and squeezed out bread
Add egg
Grate Parmesan and add to mix
Stir all ingredients to combine
Meanwhile have tomato sauce simmering in large casserole
Roll up sleeves and use hands to ensure that meat mixture is combined
Place flour on flat plate
Using a dessertspoon take spoonfuls of the mixture, form into balls and lightly coat with flour
Heat olive oil in pan
Add meatballs a few at a time and quickly seal
When sealed, added to tomato sauce in casserole
Continue in batches until all meatballs sealed and added to casserole
Splash red wine onto hot pan and use to gather meat juice, oil and flour
Pour into casserole and stir
Cook meatballs in casserole on top of stove or in 180c oven for 45 minutes to an hour
Serve with noodles or rice.

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