Back
Pork and Veal Meatballs
2 hours
A delicious pork and veal meatballs recipe.
Moderate
Ingredients
1.5kg pork and veal mince
1 litre tomato sauce (recipe below)
Zest and juice of 1 lemon and 2 mandarins
20g fresh thyme, sage, and parsley
40g basil leaves
1 large onion
250g breadcrumbs
4 cloves garlic
50g Parmesan
1/2 tsp nutmeg
2 tbs fennel seeds and dried oregano
Good pinch of salt
2 eggs
Tomato Sauce Recipe:
2 x 810g crushed tomatoes (rinse both tins with a little water)
30g fresh basil
1 brown onion
5 cloves garlic
Olive oil
Good pinch of salt
Method
Blend onion, garlic, and fresh herbs in a food processor, then add to the mince.
Add lemon and mandarin zest and juice, along with the remaining ingredients, to the mince and mix well.
Shape the mixture into meatballs and place them in a baking dish, ensuring they are not overcrowded.
Cover with tomato sauce and sprinkle Parmesan on top.
Cover with baking paper and bake for 1 hour if the sauce is hot, or 1.5 hours at 150 degrees if it’s cold.
Tomato Sauce Recipe:
Sweat onion and garlic in olive oil until translucent.
Add basil leaves and stir for 1 minute, then add crushed tomatoes.
Stir and simmer on low heat for 2-3 hours; longer is better.
Blend the sauce if desired and season to taste.
