Mama’s Italian Meatballs Recipe
Who said beef mince is boring? This recipe runs rings over spag bol, and takes less time to make (especially when you have little helpers).
Our family do things differently and rather than serving the meatballs with pasta, we pile them high in a bowl with steamed peas and a side serve of grilled bread to scoop up the delicious sauce.
Italian meatballs with homemade tomato sugo & peas
Serves 2 adults & 2 kids
4 thickly sliced pieces of sourdough or turkish bread
1/2 cup frozen peas
1 tbs olive oil, plus extra for frying
1 brown onion finely chopped
3 cloves garlic, finely chopped
1 handful chopped basil
400g beef mince
4 rashers lean bacon, finely chopped
100g grated parmesan
50g homemade breadcrumbs
1 handful flat leaf parsley, chopped
Salt & pepper
50ml olive oil
1 clove garlic smashed with the back of a knife
1 handful basil, torn
2 x 400g can of crushed tomatoes
Salt & pepper
Start with sugo. Heat the olive oil in a heavy based saucepan over a medium heat and add garlic and a good pinch of salt. When the garlic becomes fragrant add the basil & cook for a minute.
Add the tomatoes, bring to the boil and turn down heat and simmer for 20 mins, stirring every once & a while.
To make the meatballs, heat the oil in a frypan and saute the garlic, onion, basil & season well with salt & pepper.
Saute for a few minutes in a medium heat until onion is soft.
Place the rest of the ingredients into a large mixing bowl, add the onion mixture and stir until well combined. Roll out the mixture into small balls.
Heat the extra oil in a frypan and lightly brown the meatballs in batches. Add the meatballs to the sugo and cook them through for 15 mins, keep the heat low.
Cook the peas in boiling water for a few minutes until cooked and drain. Chargrill bread on a hotplate if you have one or grill.
To serve, spoon the meatballs onto a plate and scatter with peas and serve with the grilled bread.
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