Recipe
courtesy of Jacqueline Guglielmino www.everydaycook.com.au
For the meatballs
500 grams of
pork mince500 grams of beef or veal mince
3 tablespoons of Pecorino cheese
2 eggs
1/4 cup of chopped continental parsley
1 cup of breadcrumbs
salt and pepper
For the sauce
Diced garlic
(up to you how much)2/3 of the bottle of Passata sauce
1 clove of garlic diced
some beef stock if the sauce becomes to thick
Place all the meatball ingredients together in a bowl and mix really well. Roll into small balls, the size is up to what you prefer.
Put two tablespoons of olive oil in a large deep fry pan and fry the meatballs gently. Turning over so all sides are cooked.
Then add the
diced garlic and 2/3 of the bottle of the Passata sauce on top of the
meatballs. Place the lid on the fry pan and leave to simmer for thirty to forty
minutes.
Add salt and
pepper to taste.
When serving
grate fresh pecorino on top of the meatballs and sprinkle with more chopped
continental parsley.
Serve with
bread or pasta.
Bellisimo!!
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