at Lara's - Meatballs in Herb Tomato Sauce
at Lara’s – Meatballs in Salsa al Pomodoro
You can now follow Lara at… Food Slate for recipe ideas, and food related information and discussions, and FoodTrails for food travel reviews and information.
What you need:
Meatballs
500g premium lean beef mince
1/4 cup of chopped fresh Parsley
1 egg
1 piece of wholegrain bread with crust
3 tablespoons of breadcrumbs
Parmesan cheese
3 tablespoons of Lea & Perrins Worchester Sauce
A few sprinkles of chilli flakes or coarse black pepper
Note: Makes about 30 medium-size meatballs
Salsa al Pomodoro
Olive oil
Several cloves of garlic – roughly chopped
Fresh Basil – plucked off stem
I bottle of good quality tomato sauce
1 can of whole peeled tomatoes or whole cherry tomatoes
Some Oregano
1 teaspoon of sugar – just to balance it out
What to do:
Meatballs
1…Mix the mince with the Lea & Perrins Worchester Sauce, chilli flakes/black pepper and set aside.
2…Chop the parsley and set aside.
3…Moisten the piece of bread and squeeze it dry – it should be a gooey consistency. Break the bread up into the bowl of mince.
4…Add the rest of the ingredients (for the meatballs) to the bowl of mince. Mix well.
5…Take the meat and make 1” to 1-1/2” balls. Roll them around your hand, making it as firm as you can.
The Salsa al Pomodoro;
1… Sauté the garlic in olive oil. Sprinkle some chilli flakes and sauté for a few seconds with the garlic.
2…Add the bottle of tomato sauce and the can of peeled tomatoes.
3…Add the fresh Basil to it. Add the Oregano. Allow the sauce to come to a slow simmer.
4...Carefully place the meatballs in all around the pan. Baste the meatballs with the sauce. Cover and allow to slowly simmer for about 15-20 minutes.
5…Remove the meatballs from the sauce. Add to dish after dishing the pasta out.
The pasta…
1…cook the pasta in boiling salted water until al dente, as you are simultaneously simmering the meatballs
2…add to the sauce when it’s done. Serve immediately.
Tips…
…you can brown the meatballs first before adding it to the sauce if you prefer. Use a good non-stick frying pan and add enough olive oil to brown the meatballs in. The pan should be hot before you start adding the meatballs in.
...sprinkle some freshly grated parmesan before serving, if you like.
*Eat, drink & be merry*
Lara
>...not liable for allergic reactions nor addictions…<
You can now follow Lara at… Food Slate for recipe ideas, and food related information and discussions, and FoodTrails for food travel reviews and information.
~~~
What you need:
Meatballs
500g premium lean beef mince
1/4 cup of chopped fresh Parsley
1 egg
1 piece of wholegrain bread with crust
3 tablespoons of breadcrumbs
Parmesan cheese
3 tablespoons of Lea & Perrins Worchester Sauce
A few sprinkles of chilli flakes or coarse black pepper
Note: Makes about 30 medium-size meatballs
Salsa al Pomodoro
Olive oil
Several cloves of garlic – roughly chopped
Fresh Basil – plucked off stem
I bottle of good quality tomato sauce
1 can of whole peeled tomatoes or whole cherry tomatoes
Some Oregano
1 teaspoon of sugar – just to balance it out
What to do:
Meatballs
1…Mix the mince with the Lea & Perrins Worchester Sauce, chilli flakes/black pepper and set aside.
2…Chop the parsley and set aside.
3…Moisten the piece of bread and squeeze it dry – it should be a gooey consistency. Break the bread up into the bowl of mince.
4…Add the rest of the ingredients (for the meatballs) to the bowl of mince. Mix well.
5…Take the meat and make 1” to 1-1/2” balls. Roll them around your hand, making it as firm as you can.
The Salsa al Pomodoro;
1… Sauté the garlic in olive oil. Sprinkle some chilli flakes and sauté for a few seconds with the garlic.
2…Add the bottle of tomato sauce and the can of peeled tomatoes.
3…Add the fresh Basil to it. Add the Oregano. Allow the sauce to come to a slow simmer.
4...Carefully place the meatballs in all around the pan. Baste the meatballs with the sauce. Cover and allow to slowly simmer for about 15-20 minutes.
5…Remove the meatballs from the sauce. Add to dish after dishing the pasta out.
The pasta…
1…cook the pasta in boiling salted water until al dente, as you are simultaneously simmering the meatballs
2…add to the sauce when it’s done. Serve immediately.
Tips…
…you can brown the meatballs first before adding it to the sauce if you prefer. Use a good non-stick frying pan and add enough olive oil to brown the meatballs in. The pan should be hot before you start adding the meatballs in.
...sprinkle some freshly grated parmesan before serving, if you like.
Serve with a nice glass of red wine
*Eat, drink & be merry*
Lara
>...not liable for allergic reactions nor addictions…<
~~~
You can now follow Lara at… Food Slate for recipe ideas, and food related information and discussions, and FoodTrails for food travel reviews and information – http://www.foodslate.com and http://www.foodtrails.net
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I am super impressed by the work that has gone into this, and we know it really is that good because you have used your own photos!
Now if only someone would come follow your excellent instructions and cook it for me...
Mich
Love Speaks
Food Slate
Thanks GlenB. I think (on its own) it's a great party food -- just stick a toothpick in each meatball, or scrumptious as a main with pasta as well
Thank U, Michaelie. I hope you manage to entice someone to try it out. Otherwise, I might have to organise an Orble get-together to sample a variety of my fare