I’m not sure how you couldn’t love meatballs and I’m especially unsure how you couldn’t love these ones: with the herbs, the cheeses, the pine nuts (and some extra pistachios we added) and more grated Parmesan to serve, they’re awesome.
Prepare the meat mixture in the morning, head out to lunch and come Saturday night, open a bottle of red, put some music on and enjoy some truly excellent meatballs and sauce.
Seriously, they’re excellent.
3/4 cup olive oil
1 red onion, finely chopped
2/3 cup pine nuts, roughly chopped
3 garlic cloves, crushed
40gm parsley, roughly chopped
5g basil or rosemary, roughly chopped
2 tsp fennel seeds
2/3 cup fresh breadcrumbs
1 cup ricotta cheese
1/4 cup grated Parmesan cheese (plus extra to serve)
Grated zest of 1 large lemon
500gm minced pork or beef
2 x 400gm tinned tomatoes
1/2 cup red wine
- Heat half the olive oil in a saucepan and cook the onion and pine nuts over a low heat until the onion is soft and the pine nuts are golden brown. Add the garlic and cook for a few minutes more and then set aside to cool.
- Put the herbs, fennel seeds, breadcrumbs, ricotta, Parmesan, lemon zest and egg in a bowl and add the mince. Add the cooled onion mixture, season well with salt and freshly cracked pepper and mix until all the ingredients are combined. Set aside the mixture to rest in the fridge for at least an hour or overnight.
- Roll the meatballs about the size of a walnut and flatten slightly to make it easier to cook on both sides.
- Heat the remaining olive oil in a large saucepan and fry the meatballs until golden on both sides; do two batches if necessary in order to avoid overcrowding. Remove and set aside.
- For the sauce: Add the tinned tomatoes and wine to the saucepan over a medium heat, breaking up the tomatoes. Season with salt and pepper and simmer for 10 minutes. Gently add the meatballs to the sauce and reduce the heat to a gentle simmer. Cover and cook for another 10 minutes.
- Serve with a good sprinkling of Parmesan and some fresh basil leaves.