My Nonna’s Meatballs
This recipe is one that is very close to my heart, because there is nothing better than rocking up to Nonna’s and she has a pot of meatballs on the stove!
Meatballs is a dish that I have grown up eating, and whilst these are not exactly the same as my Nonna’s as she can’t give me a straight recipe, they’re pretty close and I have been perfecting and adding to them over the years!
Spaghetti and meatballs is a match made in heaven, I love to get them on early in the day and let them cook for a few hours as they infuse the sauce with flavour and become to tender.
I use pork and veal mince for my meatballs as I think it is the perfect blend, however feel free to use beef!
I hope you love this recipe as much as I do, and I hope I’ve made my Nonna proud!
Prep Time: 30min
Cooking Time: 1-2 hrs
Serves: 4
Ingredients:
Meatballs:
500g pork and veal mince (sub beef)
1/2 bunch parsley
About 20 basil leaves
1/2 cup bread crumbs
1/4 cup milk
1 onion, grated
1/2 cup parmesan
1 TBS chicken stock powder
1 TSP dried oregano
Salt and pepper
Sauce:
Olive oil
4 garlic cloves
1 onion chopped fine
dried Italian herbs
Chilli flakes (optional)
1/2 cup white wine (optional)
2 bottle of passata
1 TBS brown sugar
1 TBS tomato paste
Salt and pepper to taste
Fresh basil
Method:
Add the milk to the breadcrumbs, stir and set aside
Grate your onion using a box grater, then using a clean chux or 3 paper towels drain out all the liquid from the onion
Chop your parsley and basil until fine
Put all ingredients for the meatballs in a large bowl and mix until combined
Meanwhile start the sauce, heat a large pot over a medium heat and add olive oil
Fry the onion, garlic and italian herbs and chilli for about 5 mins
Add the white wine and simmer until reduced
Pour in the passata, tomato paste, brown sugar and salt and pepper to taste
Bring to a summer
Roll meatballs - they should be about a tablespoon in size
Once the sauce is bubbling, add in the meatballs and carefully stir so they are covered
Cook on a low heat for minimum 1 hour, but the longer you cook them the better!
Serve with pasta and lots of parmesan and enjoy!
