So today’s recipe is a bit of a complicated one, if you’ve never tried it before it may take a while. If you’ve done this a few times it’ll still take a wee bit longer than a usual dinner BUT it’s well worth it!
As you may have guessed from the title, today’s dinner from Two Hobs, No Oven is meatballs and before we get started let me just dispel an Italian food myth for you… spaghetti and meatballs DOESN’T EXIST!! That’s right people, everything you know about the world is a liieeeeeeee!! Well… everything you know about Italian food anyway. No doubt you’re thinking.. “so if I don’t eat them with spaghetti, what am I supposed to eat them with?”.
The answer is simple…
Sugo e pane.
Since the meatballs in Italy tend to be about the size of a small child, there’s really no need to go putting a ton of pasta with them, so instead they’re generally eaten with a simple tomato sauce (NOT KETCHUP) and bread.
So first thing’s first… THE BALLS (hehe)
- 250g pork mince
- 250g beef mince
- 2 eggs
- half a clove of garlic
- salt and pepper
- Finely chop the garlic and a half a handful of parsley
- Put all of the meat in a bowl and squish together with your hands so that it’s mixed
- Add the garlic, parsley, salt and pepper to the bowl and squish again
- Crack the eggs into the bowl and squish some more (I know, it’s icky)
- Now cover the meat in breadcrumbs and keep squishing.
- Keep repeating this until you end up with one giant meatball, it’s important that the mixture doesn’t get too dry otherwise it’ll fall apart so don’t over do it with the breadcrumbs. What you want is a clean bowl, if the bowl is clean the mixture is the right consistency.
- Wash and dry your hands, then split the mixtures into four parts. If the mixture sticks to your hands, it’s too wet and needs more breadcrumbs.
- Roll each blob of mixture into a ball until you’re left with 4 balls that any man would be proud of :p Again, if the bowl or your hands are sticky the mixture is too wet, you should have clean hands once you are finished shaping.
So now that you have your beautiful balls, it’s time for the sauce!
- 1 can of chopped tomatoes
- olive oil
- a few basil leaves
- Put some olive oil in a pan on high heat
- Once the pan is piping hot, add the meatballs and brown on all sides
- After they are browned, add the tomatoes, basil and salt
- Leave to simmer for 15/20mins on a medium heat and cover. If you don’t cover the pan the meatballs will take an age to cook and will dry out.
- Cut open one of the meatballs to check it’s cooked
- When they are ready, serve them covered in the tomato sauce with some thick cut bread on the side and cheeky glass of red wine.
And there you have it! Polpette al sugo !
Work that hob and Walk unafraid people!