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| Meatballs in Fresh Tomato Sauce |
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Ingredients: For the meat balls: - 1 medium onion, skinned and very finely chopped
- 1 clove garlic, skinned and crushed (optional)
- 300g minced pork
- 100g streaky bacon, very finely chopped
- 75g fresh bread crumbs
- 1 tablespoon fresh chopped parsley
- 1 level tablespoon fresh chopped sage
- 1 tablespoons tomato puree
- Salt and freshly ground black pepper
- 1 egg
- A little milk
- 2 tablespoons sunflower oil
For the tomato sauce: - 1kg vine ripened tomatoes
- 1 tablespoon olive oil
- 1 onion, skinned and chopped
- 1 clove garlic, skinned and crushed
- A few basil leaves, torn.
- A little chopped parsley for garnis
To obtain the best results and to save time, we recommend using a multi-chopper to prepare the finely chopped ingredients. Method: - Start by preparing the meatballs. Put all the meatball ingredients, with the exception of the milk and oil into a large bowl and mix well together until thoroughly blended. A food processor can be used if preferred. If the mixture is a little too dry to hold together, mix in a little milk.
- Using a dessertspoon, take spoonfuls of the mixture and shape into balls. Place on a plate and chill whilst preparing the tomato sauce.
- Skin the tomatoes by placing in a bowl of boiling water for 1 minute. Remove and rub off the skins. Roughly chop the skinned tomatoes.
- Heat the olive oil in a saucepan. Add the onion and garlic and cook gently for about 10 minutes or until softened.
- Add the chopped tomatoes and the basil. Simmer gently, uncovered for about 45 minutes, stirring occasionally until most of the tomato juices have evaporated.
- Spoon the sauce into a blender or food processor and blend to a puree.
- When nearly ready to serve. Heat the sunflower oil in a large frying pan. Add the meatballs and cook until crisp and brown all over and cooked through. You may need to do this is two batches.
- Reheat the tomato sauce in a saucepan. Season to taste. Arrange the meat balls on 4 warmed serving plates and spoon over the hot tomato sauce. Serve sprinkled with a little chopped parsley.
Makes 12-16 meatballs. Cooks Note These meatballs are delicious served with pasta or noodles. |
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