Keyword meatballs, meatballs and pasta, New York meatballs, New York style meatballs, pork and beef meatballs
Servings 4
Cost £
Ingredients
Meatballs
2tbspolive oil
3garlic cloves, crushed
1onion, chopped finely
500gminced pork
500gminced beef
few sprigs of thyme
2rosemary sprigs
sea salt and ground pepper for seasoning
Tomato sauce
1tbspolive oil
3onions, chopped finely
2garlic cloves, crushed
1tbsptomato puree
1 x 400`gtin chopped tomatoes
1kgfresh plum or cherry tomatoes, chopped (if in a rush, you just add another 400g tinned tomatoes)
1- 2tbspred wine or sherry vinegar
1tspsugar
1/2bunch of basil
Instructions
Meatballs
In a frying pan, heat 1 tbsp of olive oil, then add the garlic and onion and sweat for 4–5 minutes, or until soft. Let cool.
In a large bowl, mix the minced pork and beef with the onion and garlic plus the thyme, rosemary and salt and pepper. You can take a little bit of mixture and fry it to check for seasoning.
Divide the mixture into 12 - 16 large round balls and pop them in the fridge until needed.
Tomato sauce
In a deep frying pan, heat some oil and cook the onions until soft (approx 10 minutes), adding the garlic at the end.
Stir in the tomato purée and cook for a few minutes, then add the tinned tomatoes and the plum or cherry tomatoes, vinegar and sugar. (*if you don't have an hour, use another tinned tomato and cook for 10 minutes)Cook the sauce slowly for about 1 hour, or until reduced but still a pouring consistency.
If you want true New York-style meatballs, you blitz the sauce to make it smooth, otherwise, you can keep them as is but either way, add the basil and season in the pan and cook on a low simmer.
In a frying pan, cook the meatballs in oil until browned and cooked through. Then add them to the sauce and cook for approx. 10 minutes.
Serve the meatballs with pasta and grated Parmesan cheese