Neven Maguire’s Recipe for Meatballs
Sep 28, 2018 by Downsyndromecentre
These authentic Italian meatballs in a rich tomato sauce are delicious piled up on spaghetti, but the meatballs are so versatile. They are also just as good served in a rich meat gravy with mashed potatoes or try serving them American-style by stuffing leftover meatballs and tomato sauce into a roll.
225g (8oz) lean minced beef
225g (8oz) minced pork
25g (1oz) Parmesan cheese, freshly grated
8 cream crackers, crushed into crumbs
1 large egg, lightly beaten
1 tbsp chopped fresh flat-leaf parsley, plus
extra to garnish
1 tbsp Dijon mustard
olive oil, for drizzling and cooking
sea salt and freshly ground black pepper
600ml (1 pint) tomato sauce
500g (18oz) spaghetti
Place the minced beef and pork in a bowl with the Parmesan, cream crackers, egg, parsley and Dijon mustard. Season with salt and pepper and use your hands to give everything a good mix. Shape into about 20 even-sized balls. Use a small ramekin, egg cup or ice cream scoop as a guide for the perfect size every time. Arrange on a flat baking sheet or tray that will fit in your fridge, drizzle over a little olive oil to lightly coat and chill for 1 hour if time allows. Heat 1 tablespoon of olive oil in a deep-sided frying pan over a medium heat. Add the meatballs and cook for 8–10 minutes, until almost cooked through and nicely browned. Pour in the tomato sauce and simmer gently for another 10 minutes or so, until the sauce has slightly reduced and thickened. Meanwhile, plunge the spaghetti into a large pan of boiling salted water and simmer for 8–10 minutes, until tender but still with a little bite, or as theItalians say, al dente. Drain well and return to the pan, then add a few ladlefuls of the tomato sauce to coat the pasta. Divide the spaghetti between warmed pasta bowls, then spoon the meatballs and the rest of the tomato sauce on top. Scatter over some chopped fresh parsley to serve.
NEVEN’S TOP TIP
You can flash freeze the meatballs if you want to use a few at a time. Place the raw meatballs on a baking tray spaced well apart and freeze solid before transferring to a ziplock bag. That way, you can use as many as you need. Arrange them on a baking sheet or tray to thaw out for a couple of hours at room temperature before cooking them off.
You can download Neven’s delicious recipe by clicking on the link below: