Italian Meat Balls
From analot 16 years agoIngredients
- For the meat balls shopping list
- 2 pounds ground meat (1/2 pork, 1/2 beef) shopping list
- 2 cups bread crumbs shopping list
- 2 tablespoons dried oregano shopping list
- 1/2 teaspoon cumin seed, toasted, pounded shopping list
- 1/2 teaspoon coriander seeds, toasted, pounded shopping list
- 2 small dried red chiles, pounded shopping list
- 1 tablespoon finely chopped fresh rosemary shopping list
- 1 egg shopping list
- 4 tablespoons olive oil shopping list
- For the Sauce shopping list
- 1 onion, finely chopped shopping list
- 1 clove garlic, chopped shopping list
- 1 tablespoon olive oil shopping list
- 1 pinch dried oregano shopping list
- 28 ounces canned tomatoes shopping list
- 2 handfuls fresh basil, torn shopping list
- For the top shopping list
- 2 ounces mozzarella, broken up shopping list
- 2 ounces grated parmesan cheese shopping list
- drizzle extra virgin olive oil shopping list
- Also shopping list
- 1 pound dried spaghetti, cook al dente, drain shopping list
How to make it
- If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
- Add the bread crumbs, dried oregano, cumin, coriander, chile, rosemary, and egg to the minced meat and season with a good pinch of salt and a good twist of black pepper.
- Mix well, and with wet hands, roll, and pat into meatballs the size and shape you want. (These can be cooked straight away or put on greaseproof paper, covered with plastic wrap and refrigerated for up to 1 day.)
- Preheat the oven to 400¼F. Preheat a thick-bottomed casserole to a very hot temperature.
- Add 3 to 4 tablespoons of olive oil, swirl around the bottom of the pan, and add your meatballs.
- Fry them until they are brown all over, being careful not to break them up but just moving the pan around so that all sides of the meatballs get nicely colored.
- Meanwhile, to make your tomato sauce, fry the onion and garlic in a little oil.
- Add the dried oregano and tomatoes, rip in the basil leaves, season, and gently simmer for a few minutes.
- Turn the heat down, and pour over the meatballs with the mozzarella and grated Parmesan.
- Drizzle with olive oil and cook in the oven for about 15 to 20 minutes, until the cheese is golden.
- Serve with the cooked and drained spaghetti.
- Yield: 4 to 6 servings
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The Rating
Reviewed by 4 people-
Oh, my daughter will love this one!
bluewaterandsand in GAFFNEY loved it -
Good meat balls but the sauce was a little lackluster. Guess that shows off the flavor of the meat balls better.
Could only find smoked mozzarella at the store without buying the pre-shredded type. It added a distinct offset flavor to the ...morepointsevenout in Athens loved it -
Made this again. Have some pictures this time.
pointsevenout in Athens loved it
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