Caro’s Ultimate Meatball Recipe (My easy cooking)
Ingredients
400 g good beef mince
100 g good pork sausage or pork minc1 small onion
3 cloves of garlic
1 lemon
1 tsp sugar
1 tsp garam masala
1 Tbs Worcestershire sauce
2 chunks of beef bone marrow
2 Tbs chopped basil
2 Tbs chopped parsley
1 egg yolk
100 g butter
Olive oil
Seasoning
Method
Chop the onion and crush the garlic.
Grate the rind of 1/2 the lemon.Sauté the onion and garlic in a pan of half butter and half oil.
When the onion and garlic have softened (about 5 minutes on a low heat), add the lemon juice, sugar, lemon rind and garam masala.
Cook until fragrant (another 2 minutes or so) and remove from the pan.
Place the onion mixture into a bowl and into the fridge to cool.
In a bowl, combine the 2 meats. Add the bone marrow (chopped finely), the Worcestershire sauce, the chopped herbs, the egg yolk and season with salt and black pepper.
When the onion mixture is cold, add it and combine it well with your hands.
Then place it back into the fridge to cool again and rest. (You could roll them into balls before they go in).
Place half butter and half oil in a clean pan and pan fry the meatballs, turning carefully until browned.
They will be slightly raw in the centre and are best cooked through on a low heat in a lovely tomato based sauce. You can jazz up the basic sauce with things like olives, chillis and capers.
Tip: Bone marrow: Ask your butcher or at any butchery counter in your supermarket. Make sure to ask for the biggest bones and that you will be using the marrow. It’s very cheap too.
Serve with: These beautiful balls are great with pasta, creamy mash or lovely soft polenta.
Classic tomato sauce for pasta
Ingredients
- 30 ml olive oil
- 1large onion - chopped finely
- 2 or more large cloves garlic - finely chopped
- 2x 425 g cans chopped diced tomatoes
- 45 ml tomato paste
- Salt, milled black pepper and sugar
- 45 ml chopped parsley or basil
- 500g spaghetti
- Grated parmesan cheese
Method
Heat the oil and add the onion. Sauté until translucent then reduce heat and cook on low until the onion is soft and caramelized. Add the garlic and cook briefly. Add the tomatoes and tomato paste and bring to a boil. Cook uncovered until the sauce is reduced and thick. Season to taste with the salt, pepper and sugar and stir in the herbs.
Meanwhile, cook the pasta as directed on the pack. When done, drain (do not rinse), season and add a few drops of olive oil. Toss and serve with the tomato sauce and parmesan cheese.
Meanwhile, cook the pasta as directed on the pack. When done, drain (do not rinse), season and add a few drops of olive oil. Toss and serve with the tomato sauce and parmesan cheese.
