I was inspired to make meatballs by the pictures that have been popping up on social media from the new meatball bar in Leederville. This recipe is based on a David Herbert recipe, with a few tweaks along the way.
- 50g almonds
- 100g of bread (a couple of slices)
- 1/2 cup of milk
- 500g of beef mince
- 500g of lamb mince
- 1 tsp chilli flakes
- 2 eggs, beaten
- zest of a lemon
- 50g of parmesan, finely grated
- 6 cloves of garlic, finely diced
- 1 cup of basil (lightly pressed), torn
- salt and pepper to taste
- 100g of mozzarella (optional)
- 700g of tomato pasta sauce
- 250ml red wine
- 600g crushed tomatoes
- 2-3 tsp of
- 70g pine nuts
- Process the almonds and breadcrumbs in a thermomix (or any food processor) until relatively fine. Place in a bowl with the milk and leave to soak
- Put mince in a bowl with the chilli, eggs, lemon zest, parmesan, garlic, half the basil and salt and pepper. Mix (preferably with your hands) until well combined
- Cut the mozzarella into cubes that are just smaller than one cubic centimetre
- Roll out meatballs around the cubes of mozzarella, as shown below
- Roll the meatballs in flour, tap off any excess
- Place in fridge for at least half an hour. This will help the meatballs stick together, otherwise you might get a meatball mess in your pan when you cook them.
- Once you have taken them out of the fridge, preheat the oven to 200 degrees.
- Fry the meatballs in a hot pan until just browned
- Place in an oven tray with the pasta sauce, red wine, crushed tomato and pine nuts. If you are going to have these with pasta, put some water on to boil for the pasta.
- After 10 minutes, turn the meatballs over and put the pasta on. Cook meatballs for a futher 10 minutes
- Remove from oven, sprinkle with the other half of the basil, and serve with pasta (or polenta, or vegies, or any way your heart desires!)