Mediterranean Italian Style Meatballs
From DonSpain 8 years agoIngredients
- 1 to 2tbsp Olive Oil - for drizzling shopping list
- 400g/14oz Mixta - 65% beef and 35% Pork Mince shopping list
- 45g/1½oz Pancetta or Streaky Bacon - finely chopped shopping list
- 1 clove Garlic - finely chopped shopping list
- 2tbsp Spring Onion - finely chopped shopping list
- 2tbsp Oregano - finely chopped shopping list
- 1tbsp flat-leaf Parsley - finely chopped shopping list
- 1 Egg Yolk - lightly beaten shopping list
- Splashes Worcestershire Sauce - to taste shopping list
- 3tbsp - to taste - Parmesan Cheese - grated shopping list
- 1tbsp - to taste - Pecorino Romano Cheese - grated shopping list
- Quantity White bread Crumbs - to coat meatballs shopping list
- Salt and freshly ground black pepper shopping list
- To Serve: 450g/1lb Spaghetti - cooked as per packet instructions shopping list
How to make it
- Meatballs
- In a large bowl, mix together the ground meat, pancetta, spring onion, oregano, parsley, garlic, cheeses, egg yolk and Worcestershire sauce to taste and season with salt and pepper;
- Form into balls, coat evenly all over in the bread crumbs, and arrange on a shallow tray;
- Cover with plastic wrap and refrigerate at least 30 minutes to an hour
- Preheat the oven to 200C/400F/Gas 6;
- Place the meatballs into a large roasting tin, drizzle over the oil and stir gently to coat;
- Bake for some 20 to 25 minutes or so, turning at least once until the meatballs are cooked through and golden-brown;
- During cooking can drizzle on some more oil if think there is a need:
- Remove and set aside to add to the sauce
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