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
For the meatballs:
1kg beef mince
1kg pork mince
100g Dijon mustard
10g cumin powder
10g parsley, chopped
150g onions, diced
1 clove garlic
1 small bunch thyme
1.5 litre tomato passata
Salt and pepper
2 tablespoons olive oil
Basil leaves and lemon peel, to garnish
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.
This recipe originally appeared in FOOD&WINE Magazine, October 2016
Recipe credit: The Butler’s Pantry
Photography credit: Harry Weir, assisted by Brian Clarke
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