Italian Meatballs

I love meatballs with spaghetti or tagliatelle and the best meatballs I have ever had were home-made by native Italians. However, here is a recipe that gets as close it gets to the Italian style of meatball. Try it and see. Whether eaten with pasta, rice or noodles these meatballs make the most delicious family supper.

Ingredients:(serves 4)
2 slices of bread - crusts removed
75ml milk
4tbs vegetable oil
1 small onion or 6 spring onions- chopped
1 garlic clove - chopped
750g beef mince
2tbs Parmesan cheese - grated
salt and pepper
300ml white wine
400g can of chopped tomatoes

  • Heat the oven to 180' or gas mark 4
  • Put the bread in a bowl, pour in the milk and leave to soak
  • Heat half the oil in a frying pan and fry the onions and garlic for 5 minutes until soft and just starting to go brown
  • Mix the meat and milky bread together, then mix in the onion, garlic and Parmesan cheese, salt and pepper until smooth
  • With clean wet hands, roll the mixture into 28 balls
  • Heat the rest of the oil in a large frying pan and fry the meatballs in batches until brown, then put aside in a shallow dish
  • To make the sauce, pour the wine and tomatoes into a pan and bring to the boil, scraping the cooking juices up from the bottom of the pan. Sprinkle with salt and pepper and boil rapidly for 5 minutes
  • Carefully drop the meatballs into the sauce, cover the pan with foil and bake in the oven for about 1 hour until the meatballs are tender
  • Pile the meatballs and sauce on top of your pasta (or rice or noodles)


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