Pork and Veal Meatballs
3 hrs 30 mins •
A delicious pork and veal meatballs recipe.
Medium
Ingredients
1.5 kg pork and veal mince
1 liter tomato sauce (recipe below)
Zest and juice of 1 lemon and 2 mandarins
20 g fresh thyme, sage, and parsley
40 g basil leaves
1 large onion
250 g breadcrumbs
4 cloves garlic
50 g Parmesan
1/2 tsp nutmeg
2 tbsp fennel seeds and dried oregano
Good pinch of salt
2 eggs
Tomato Sauce Recipe:
2 x 810 g crushed tomatoes (rinse both tins with a little water)
30 g 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.