You know there isn’t much wrong with the world when you can sit down toa big plate of Italian meatballs! This recipe takes full advantage of slow cooking and is a real winner. I am sure there must be some Italian blood in my coz I bet this is as good as any Italian Grandma recipe that you will find out there! And I’m not joking – it is superb. Try it out!!!!
Wot u need
500g jar passatta
400g tin chopped tomatoes
Very small can of tomato concentrate
1 medium onion diced
1 tsp sugar
Garlic powder/granules (NOT garlic salt)
Some extra virgin olive oil
250g lean minced beef
250g lean minced pork
3 tbsp breadcrumbs
One egg beaten
1 tsp Garlic powder
1 tsp oregano
3 tbsp chopped fresh flat leaf parsley
Wot u do
Fry the onion (sprinkle with 1/2 tsp garlic powder) in around 2 tbs of oil at medium for five mins till translucent. Chuck in the passatta, tomatoes and tomato paste. Bring to the boil. Add sugar and season. Chuck the whole lot in a slow cooker and cover. Cook for two hrs at high then a further three hrs at low (or low all day if you are going out to work.)
FOUR HRS LATER…
For the meatballs, place the minces in a bowl and simply add the garlic powder, breadcrumbs, oregano, parsley, egg and seasoning and mix with your hand till well brought together. With the palm of your hand make into small, half golfball size, balls and cook in a medium heat pan with two tbsp oil for about seven minutes – don’t make the heat too fierce – the idea is to get them to cook right the way through. Place on a plate with kitchen towel to absorb oil. Repeat till ALL THE MIXTURE IS FRIED – MAKES ABOUT 25 MEATBALLS.
Chuck the meatballs in with the sauce, mix lightly, and cook on low for a further hour.
Serve with pasta, covered in Parmesan. I prefer linguini to basic spaghetti (though when I took the photo I used penne!)