Ingredients
Ingredients for the meatballs:
- 350g beef (minced)
- 350g pork (minced)
- 1 onion
- 15g butter
- 3 slices sliced white bread (or stale bread)
- 80ml fresh cream
- 1 tsp ground ginger
- 1 egg
- 2 tbsp extra virgin olive oil
- salt and black pepper, to taste
Ingredients for tomato sauce:
- 400g organic finely chopped tomatoes (1 can)
- 2 garlic cloves
- 1 tbsp extra virgin olive oil
- salt
Directions
In a large bowl, combine the two types of minced meat, egg, finely chopped onion, bread, salt, pepper and ground ginger. Mix well and add the cream and drizzle in the semi-melted butter, until you get a soft, smooth mixture. Form small meatballs by using 3cm lumps of the mixture and rolling them into balls between the palms of your hands.
For the sauce:
Step 1
In a high-sided saucepan, fry the peeled and lightly crushed garlic cloves in the extra virgin olive oil until golden, pour in the canned organic finely chopped tomatoes and cook over medium heat for 15 minutes. Blend the sauce to make sure it is smooth.
Step 2
Take a large frying pan, add 2 tbsp of extra virgin olive oil, and pan-fry the meatballs on both sides to brown; then pour in a few ladles of the tomato sauce. Cook over a low heat for 10 minutes with the lid on, then shake the pan to move the sauce around; they should absorb most of the sauce, add a little more if needed, cover again and cook for another 5 minutes, turn the meatballs, using two forks, add a little more sauce and continue cooking over a medium heat uncovered until nearly all the sauce is absorbed and the meatballs are nicely browned.
Step 3
Check to make sure the meatballs are cooked through – keep adding a little more sauce if needed. Serve with the remaining tomato sauce on the side.
