Meatballs with Parmesan, Oregano and Fresh Tomato Sauce.

Wed, 24 August 2022

Ingredients

300 spaghetti
Meatballs
250g lean pork mince
250g lean beef mince
100g grated parmesan
Pinch dried oregano
50g fresh sourdough bread crumbs
100mls milk
2 table spoons chopped parsley
Tomato sauce
6 plum tomatoes
50mls olive oil
2 cloves garlic
1 sprig rosemary

Blanch the pasta in lots of boiling salted water for 8 to 10 minutes until al dente and run under lots of cold
water.
Put a large heavy based on a medium to high heat. Add the olive oil, add the fresh diced tomatoes the
tomatoes should to fry and not stew. When the tomatoes start to break down add the garlic to the sauce.
When the tomatoes have turned into a tomato sauce. Set to one side.

To make the meatballs, get a clean bowl, place the grated parmesan, breadcrumbs, and milk in the bowl. Let
stand for 10 minutes to allow the milk to soak up with the bread and cheese. Add the pork and beef mince,
parsley, oregano. Season with salt and pepper and mix well. Roll the meatballs into equal sized balls.
Place the tomato sauce in ovenproof dish and put the meatballs on top, sprinkle with some grated parmesan
and breadcrumbs, this will give a nice crust when baked.
Place in a pre-heated oven at 180 and bake for 20-25 minutes until golden brown

I like to serve with spaghetti tossed in a little olive oil to serve with the baked meatballs.
Add the pasta back into some boiling water to re heat. Strain and add back to the pan with a little olive oil.

TO PLATE
Place the pasta in a bowl, finish with parmesan and a little more olive oil

CHEFS TIP
 Don’t overcook the pasta.
 Try and use ripe tomatoes as they will give you more flavour.