Sunday, February 8, 2009

meat balls

1kg pork mince
1kg veal mince
1 egg
2 cloves garlic, crushed
1/2 handful parsley
1/2 cup parmesan
2 cups breadcrumbs
Olive oil
1 onion
1 carrot, grated
4 x 400g cans tomatoes, pureed
About 1 tsp salt
Handful each of parsley and basil
2 cloves garlic, crushed

what to do
Mix mince, egg, garlic, parsley, parmesan and breadcrumbs in a bowl, roll into balls and set aside. At this stage, select number of meatballs for serves required and freeze the remainder for future use. To make sauce, heat a thin layer of olive oil in a saucepan. Add the onion and carrot and cook for a few minutes then fry the meatballs for a few minutes. Add the tomatoes. Season with salt, add herbs and garlic. Bring to the boil. Turn down the heat and simmer for two hours. Serve on fesh spaghetti with lots of parmesan cheese.

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