Ingredients
Meatballs
Beef mince x 400g
Pork mince x 400g
Grated Parmesan x 40g
Dijon mustard x 1 tbsp
Panko breadcrumbs x 50g
Egg yolks x 2
Worcestershire x 1 tbsp
Salt & Pepper
Sauce
Tomatoes x 1 kg – I used baby truss
Garlic x 4 cloves
Red chilli x 1
Shallot x 1
Olive oil x 3 tbsp
Beef stock x 250ml
Salt & Pepper
Garlic Bread
Sourdough loaf x ½
Butter x 100g – softened
Garlic x 4 cloves – crushed
Parsley x 2 tbsp
Salt
Garnish
Basil
Parmesan
Method
Sauce
- Chop the tomatoes in ½, dice the shallot and garlic.
- Toss them in oil and salt and roast them for 20 minutes @ 160c until softened (start to prepare the meatballs & garlic bread)
- Once cooked, blend the tomato mixture until smooth
- Place in a saucepan, add beef stock and meatballs – bring to a simmer and reduce for 8 minutes until slightly thickened and meatballs are cooked through
Meatballs
- Mix all ingredients together until well combines
- Make 16 x 50g balls
- Fry the meatballs in 1 tbsp oil for 2-3 minutes and then transfer to the sauce as it reduces
- Serve in a bowl and finish with loads of grated Parmesan and some basil leaves
Garlic Bread
- Mix the garlic, chopped parsley, salt & butter together
- Cut the bread in ½ length ways and smear the butter mixture onto the bread
- Bake for 6 minutes @ 200c until golden and crispy
Essential Tools
- Baking tray x 2
- Blender
- Saucepan
- Chef knives
- Chopping board
- Mixing bowl
- Measuring utensils
Tips/Tricks
- Garlic bread can be made in advance and left in the fridge until ready to bake
- Meatballs can be shaped in advance until ready to serve
- You can roast the tomatoes etc in advance and blend – once ready to cook the meatballs then you can finish the sauce
- Rubbing some oil on your hands when making the meatballs will stop them from sticking
- You can substitute tinned tomatoes for raw tomatoes – fry the garlic & shallot in oil then add tinned tomatoes and follow the recipe as above
