Italian Style Meatballs


01 Jun
01Jun

Makes Enough for 4 People 

Serve with your favourite Pasta or in a Hot Cassolette as a Tappas Dish.

INGREDIENTS:

1 Kg Quality Hormone Free Beef (85% Meat to 15% Fat Ratio is best)

1 small Brown Onion, minced

4 cloves Organic Garlic, minced

1 tsp Fresh Basil, fine chopped

1 tsp Fresh Oregano, fine chopped

1 tsp Fresh Marjoram, fine chopped

250g tin of Organic Tomatoes, diced

2 tbsp Organic Tomato Paste

100ml White Wine (Riesling or Moscato)

Seasoning

100g Parmesan Shaved, for Garnish

Fresh Basil Leaves for Garnish


METHOD:

In a small saucepan place white wine and tomato paste. Place on the stove on medium heat and bring to a simmer. Add the Tomatoes in and allow to come to a simmer again. Allow to continue to reduce whilst making the meatballs.

Combine remaining ingredients (except Basil leaves and Parmesan) in a bowl and form into small balls. I use a small ice cream scoop to get them all the same size. 

In a medium sized frying pan spray with a little cooking oil (Olive Oil preferred) and allow to heat on high until oil starts to move. Place the meatballs in and move the pan so the meatballs are sealed and golden on the outside. When the meatballs look like they are cooked all the way through toss in the tomato sauce.

Place the Meatballs into a service dish and garnish with fresh basil and parmesan. Sere immediately.

Great on top of your favourite pasta.


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