Italian Meatballs

Food Blogs and Recipes

Italian Meatballs
‘With Meatballs on Top’ by JJ Galloway

The staple meal in any Italian household, only made to our particular tastes, this is a dinner that is well worth the wait, and I would recommend you wear some kind of napkins or kitchen paper over your clothes to avoid any mess. There is no doubt that this is a lip-smacking dinner which wins with children and adults alike, and any leftovers (and there rarely is) can be easily frozen for later use.

Ingredients (Serves 4)
Large Slug of Olive Oil
2 400g Packs of Beef Meatballs
240-300g Pack of Bacon
Medium Onion (Finely Chopped
2 Garlic cloves (Peeled and Grated)
Beef Stock Cube
2 Tsps Tomato Purée
2 Sun-Dried Tomatoes (Finely Chopped)
500g Tomato Passata
3 Whole Tomatoes (Quartered)
Tsp Dried Oregano
Tsp Dried Basil
Tsp Dried Parsley
2 Bay Leaves
Small 187ml Bottle Red Wine
25g Pack Fresh Basil (Finely Chopped)
Tsp Salt and Freshly Ground Pepper

How to Cook

  1. Finely dice the bacon after removing any unwanted fat and then after heating the oil in a non-stick chef pan (or similar), gently fry the onions and garlic until soft and slightly brown.
  1. Add both the meatballs and bacon and brown both meats slowly on a gently heat, stirring occasionally.
  1. Add the oregano, basil, parsley, beef stock cube, salt and pepper, sound-dried tomatoes, tomato purée and sun-dried tomatoes and bay leaves then stir-fry for 1-2 minutes.
  1. Pour in the red wine and tomato passata, stir well and simmer for 3-4 minutes  before adding the quartered tomatoes, covering the pan and simmering gently for 1 to 1.5 hours, stirring occasionally to prevent sticking.
  1. Just before serving, add the chopped basil and mix well.

Comments
It goes without saying that meatballs are best served with spaghetti or linguini, however you can also use penne or fusilli if preferred. In fact, most shaped pastas work equally well, while remembering to grate plenty of freshly grated parmesan or romano (pecorino) cheese over the top (as long as your diners are in agreement) along with extra salt and pepper where required.

 

Author: Neil Egan-Ronayne

Legal Consultant, Author and Foodie...

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s