Meatballs

MeatballsHarry Weir

Meatballs are always handy to have in the freezer so it’s a good idea to make a double batch and freeze half. We add some pork mince into the mix, along with beef, as you need a bit of fat in there so the meatballs don’t become too dry

Serves 8

Ingredients:

  • 1kg beef mince
  • 1kg pork mince
  • 100g Dijon mustard
  • 10g cumin powder
  • 10g parsley, chopped
  • 150g onions, diced
  • 1 clove garlic
  • 1 lemon
  • 1 small bunch thyme
  • Sunflower oil
  • 1.5 litre tomato passata
  • Salt and pepper
  • 1 aubergine
  • 2 tablespoons olive oil
  • Basil leaves and lemon peel, to garnish

Method:

  1. Mix all the meatball ingredients together and form into medium size rounds. Pan fry till brown. Place into a suitable ovenware dish.
  2. Add onions, garlic, thyme and lemon zest with a dash of sunflower oil to a heavy based pot and cook till lightly coloured. Add the tomato passata and bring to the boil. Once boiling, reduce to a simmer and allow to cook for 15 minutes.
  3. Slice the aubergine and toss in the olive oil. Place on a preheated grill pan and char on both sides until cooked. Dice and add to the sauce.
  4. Pour sauce over the meatballs and cook in a preheated oven for 15 minutes. Allow to cool completely before freezing. Once defrosted, reheat in the oven until piping hot again. Garnish with basil leaves and lemon peel.

Tip: We love this with spaghetti, but rice or potatoes would work too.

Recipe credit: The Butler’s Pantry

Photography credit: Harry Weir, assisted by Brian Clarke