Prep Time 10 minutes - Total Time 30 minutes - Makes 10
Get your Lady and the tramp on with my spaghetti and meatballs, such a mega combo.
Apparently, this dish was invented in New York by Italian immigrants in the 1920s. And did you know that a lot of them call the tomato sauce gravy?
(You will also find this recipe on page 78 of my book Richard’s Family Favourites click here)
Ingredients
200 g minced pork.
200 g minced beef.
25 g grated Parmesan.
1 large egg.
1 slice of white bread soaked in milk.
1 tbsp of oregano.
1 larger garlic clove, crushed.
1 handful of fresh parsley, roughly chopped.
1 handful of fresh basil, roughly chopped.
Chilli flakes, to taste (optional).
700 g of Passata or tomato sauce.
Method
Take the bread which has been soaking in milk and squeeze in your hand to remove any excess milk. Place the bread and the rest of the ingredients into a big bowl and mix well.
Now roll the mixture into the size of golfballs but don’t roll them to tight, should make around 10-12 meatballs. I find it easier if you rub your hand with a bit of oil.
In a hot pan add a splash of oil olive and brown the meatballs on all sides. Best doing this in 2 batches, you don’t want to overcrowd the pan. Fry half then place to one side while you do the other half.
Return all the meatballs to the pan and cover with the passata or tomato sauce and simmer for around 10-15 minutes or till cooked through depending on the size. Give them a turn every so often.
When the meatballs are done you can top with some mozzarella and some more grated parmesan and pop into a hot oven to melt or my favourite served with some spaghetti.