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When I was visiting America, a friend cooked Green Chilli with a mix of beef mince and sausage. I loved the flavour and have incorporated them into a light meatball. I serve mine with garlic and herb mash and minted peas.

Meatballs

1 fat slice of good quality white bread, crusts removed

80 ml milk

500 g beef mince

250 g pork sausages, casing removed

1 onion, grated

1 tbsp fresh parsley, finely chopped

3 tbsp parmesan, grated

1 egg, lightly beaten

1 tsp salt

pinch nutmeg

Vegetable oil for frying

Parmesan and torn basil leaves to serve

Tomato Sauce

2 tbsp olive oil

1 large onion finely diced

2 garlic cloves, minced

2 x 400g tins plum tomatoes

1 tbsp tomato puree

1 tsp sugar

1 tbsp oregano

Salt and pepper to taste

Remove the crusts from the bread, tear into piece, pour over the milk and leave to absorb. Use a fork to mash into a pulp and set aside.

Next make the tomato sauce. Warm a saucepan and then add the olive oil, let it it warm for a minute then add finely diced onion, minced garlic and allow to sweat on a low heat for up to 10 mins. Add the tomatoes by squeezing them through your fingers to break them up as they drop in the pan and cook for a couple of minutes then add sugar, Italian herbs (or oregano), and salt and pepper and simmer over a low heat for 15-20 mins.

The secret to a very light meatball is to not over mix. Put all the meatball ingredients including the soaked white bread and with a very light touch, mix together until all combined being careful to not squeeze the meat. To test seasoning, take a tiny piece and cook. Roll the meat into 12-16 balls approximately 4 cm in diameter.

In a sauté pan large enough to hold all the meatballs, cover the base with 1 cm of vegetable oil. Drop in the balls and brown all over. Remove with a slotted spoon, remove the excess oil from the pan, return the browned meatballs, pour over the tomato sauce, cover and leave to simmer over a very low heat for 25 minutes.

Serve with a sprinkle of basil and a grating of parmesan.

Sausage & Beef Italian Meatballs

Jules
When I was visiting America, a friend cooked Green Chilli with a mix of beef mince and sausage. I loved the flavour and have incorporated them into a light meatball. I serve mine with garlic and herb mash and minted peas.
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Prep Time 21 minutes
Cook Time 3 hours 25 minutes
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

Meatballs

  • 1 fat slice of bread
  • 80 ml milk
  • 500 g beef mince
  • 250 g pork sausages casing removed
  • 1 onion grated
  • 3 tbsp parsley finely chopped
  • 1 egg lightly beaten
  • 1 tsp salt
  • pinch nutmeg
  • vegetable oil for frying
  • Parmesan and torn basil leaves to serve

Tomato Sauce

  • 2 tbsp olive oil
  • 1 large onion finely diced
  • 2 cloves garlic finely diced
  • 2 400g tins of plum tomatoes
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • 1 tbsp dried oregano

Instructions
 

  • Remove the crusts from the bread, tear into piece, pour over the milk and leave to absorb. Use a fork to mash into a pulp and set aside.
  • Next make the tomato sauce. Warm a saucepan and then add the olive oil, let it it warm for a minute then add finely diced onion, minced garlic and allow to sweat on a low heat for up to 10 mins. Add the tomatoes by squeezing them through your fingers to break them up as they drop in the pan and cook for a couple of minutes then add sugar, Italian herbs (or oregano), and salt and pepper and simmer over a low heat for 15-20 mins.
  • The secret to a very light meatball is to not over mix. Put all the meatball ingredients including the soaked white bread and with a very light touch, mix together until all combined being careful to not squeeze the meat. To test seasoning, take a tiny piece and cook. Roll the meat into 12-16 balls approximately 4 cm in diameter.
  • In a sauté pan large enough to hold all the meatballs, cover the base with 1 cm of vegetable oil. Drop in the balls and brown all over. Remove with a slotted spoon, remove the excess oil from the pan, return the browned meatballs, pour over the tomato sauce, cover and leave to simmer over a very low heat for 25 minutes.
  • Serve with a sprinkle of basil and a grating of parmesan.

Video

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