Double Meatballs
Double Meatballs
My take on meatballs containing beef, pork, and lamb mince. Perfect for making in advance and cooking in sauce on the night.
Serves: 4 Cooking Time: 90mins
Dinner
Italian
Meal
Chef Joe
ingredients
- 250g
- - 5% fat beef mince
- 250g
- - 10% fat lamb mince
- 5
- - dry crackers (cream crackers
- 1
- - medium egg
- 1/2
- - diced white onion
- 1/2
- - sliced white onion
- 1
- - diced red pepper
- 2
- - garlic cloves
- 1 handful
- - sliced plum tomatoes
- 400g
- - tinned chopped tomatoes
- 1 tbsp
- - semi skimmed milk
- 1 tbsp
- - tomato puree
- 1 tbsp
- - tomato ketchup
- 1 tsp
- - worcester sauce
- 1 tsp
- - light soy sauce
- 1 tsp
- - dark soy sauce
- 1 tsp
- - balsamic vinegar
- 2 tsp
- - oregano
- 1 tsp
- - herb de provence
- 1 tsp
- - garlic granules
- a few
- - fresh basil leaves (optional)
method
Make the Meatballs
This should make around 20 good sized meatballs.
- In a large bowl, up the beef and pork mince.
- Add the diced white onion and crushed crackers.
- Add the garlic granules, half the oregano, and the herbs de provence.
- Mix it all together with a spoon.
- Add the medium egg and semi-skimmed milk.
- Get your hands in there and squish everything together till it forms a large mass.
- With wet hands, break off pieces of the mixture and roll them into meatballs. Try not to press the balls too much when rolling otherwise they might become a bit dense.
- But the meatballs in the fridge and chill for a minimum of 30 minutes, you can leave them overnight but remember to cover them up.
Making the sauce
- Put a large deep frying pan on a medium high heat.
- Add the sliced onions and meatballs, keep moving them around until the meatballs are sealed and lightly brown with the onions being soft. Remove the meatballs from the pan.
- Turn the heat down to a medium and add the garlic to the onions. Fry for a minute.
- Tip in the plum tomatoes and the red pepper into the pan and cook for 2 minutes.
- Add the chopped tomatoes, worcester sauce, soy sauces, balsamic vinegar into the pan, mix everything together.
- Stir in the tomato puree and tomato ketchup.
- Season to your liking and add a pinch of sugar.
- Bring the sauce to a simmer then add the meatballs. Lower the heat a tad and cover the pan.
- Every 3-5 mins give the pan a stir making sure the meatballs keep moist.
- After 15 mins (or the sauce has thickened). Uncover and remove the sauce from the heat and let it rest for 5 minutes or so.
- Serve with your favourite pasta and sprinkling of cheese. Add the optional fresh basil leaves for a refreshing addition.