Ingredients
For the meatballs
120g breadcrumbs
200 ml buttermilk
4-5 tbsp olive oil
1 large onion, chopped
3 cloves of garlic, grated
125g labne or Ricotta
50g Parmesan cheese, grated, plus extra for finishing
2 tsp paprika
2 tsp dried Mediterranean/ mixed herb
1 egg
1 tsp chilli flakes (optional)
1 tsp salt
1/2 tsp freshly ground black pepper
200g beef mince
250g pork mince
2 tbsp olive oil, for frying the meatballs
For the sauce
800g (2 cans) Italian tinned tomatoes
4 tbsp olive oil
water, enough to rinse a tomato tin (almost full)
1 large onion, chopped
3 large cloves of garlic, grated
2 tbsp tomato purée concentrate
1 tbsp chilli flakes
10 olives, black or green, sliced or quartered
1 tsp salt
1/2 tsp freshly ground black pepper
caster sugar, generous pinch
to serve
Parmesan cheese
basil leaves
Serve with cooked pasta, such as spaghetti or tagliatelle, rice or creamy mashed potato. You may like to grate over some Parmesan cheese, and torn basil leaves for the garnish just before serving.
Directions
Step 1
To make the meatballs In a medium bowl, soak the breadcrumbs in the buttermilk and allow the bread to fully soak up the milk. Set aside.
Step 2
On a medium-high heat, warm the 2-3 tbsp of olive oil. Add the onion and cook over a low to medium heat for around 10 minutes, before adding the garlic. Cook for a further 30 seconds. Place the contents into a large ceramic, or glass bowl and allow to cool.
Step 3
Once cooled, add and combine with the breadcrumbs, labne/ricotta, Parmesan, paprika, dried herbs, and egg.
Step 4
Season with crushed chilli flakes (if using), salt and pepper and leave to rest for 10 minutes.
Step 5
Gently loosen the beef and pork before folding into the mix until just combined (overworking the mix will toughen up the final meatballs). Shape into teaspoon-sized balls and place on a baking tray, cover with clingfilm and chill in the fridge until needed.
Step 6
Over a medium heat, add 2 tbsp of olive oil to a deep, wide frying pan and fry the meatballs for around 10 minutes, or until the outside has caramelised.
Step 7
To make the sauce Pour the tomatoes into a large bowl and crush with your hands. Almost fill one of the tins with water, and swirl and add to the bowl.
Step 8
Heat the olive oil in a large, deep pan. When oil is just sizzling, reduce the heat, add the chopped onion and cook for ten minutes at a medium heat. Add the garlic and cook for 30 seconds.
Step 9
Add the Italian canned tomatoes, tomato purée concentrate, chilli flakes, and olives.
Step 10
At this stage, the tomato sauce will appear loose, but will thicken over heat.
Step 11
Add the tomato sauce to the pan with the salt, pepper and sugar and cook for about 15 – 20 minutes.
Step 12
Gently place the meatballs in the sauce.
Step 13
Partially cover, simmer the sauce with the meatballs, stirring in additional water if the sauce becomes too thick.
Step 14
Cook for around 35 minutes, before serving.
