Meaty balls of love…
Not so long ago we set about making meatballs for our dinner. I was hella keen on big fat meaty balls of juicy goodness… did I go too far? I possibly went too far… anyway I was getting my big fat meaty ball fix and I was going to do whatever I needed to do to achieve my goal. I was a seventeen year old groupie with the lead singer of a really cool and hip band of the times (yes, that’s how out of touch I am with cool and hip bands. And yes, this is approximately how many fucks I give; 0) in my sights and I know he’s going to be keen for whatever I have to offer. I hope I made it clear that that was a metaphor… still too far? Probably…
I know I’ve started off a little rude today (how out of character I know), but I feel I can blame almost all of this sexual inuendo on the fact that I slurped down on some big meaty balls and I enjoyed it so much I thought I would tell you about it.
That’s it. I’m getting the eff out of here.
BIG MEATY BALLS
Before I devulge this recipe to you I think it should be said that when my boss Jo, who is of I-talian descent, heard that I would be cooking meatballs for my dinner that night she left me with only one comment… “ricotta and pinenuts”. I guess she might be going a little crazy and was just muttering some random words as she walked by, but I took this as a sign from the virgin mary herself that I should be putting ricotta and pinenuts into my meatballs. So ricotta and pinenuts it was. Actually we didn’t have any ricotta in the house so fresh pecorino it was. I was sure all would work out though as fresh pecorino and myself are very close friends, and I knew she would look after me in this my time of need.
What you need
1kg beef mince
1kg pork mince
1 onion, peeled and finely diced
1 smallish carrot, grated. Who puts carrots in meatballs? We do. That’s who!
500g fresh pecorino, grated
1 cup pinenuts, lightly toasted/roasted/warmed in your under clothes for a half hour or so
2 cloves garlic, crushed
zest of one lemon
1 tablespoon tomato paste
1 tablespoon coriander seeds, toasted and ground
½ cup chopped herbs (we only had parsley, so parsley it was. Basil and oregano would have been nice)
a big pinch of salt and pepper
3 cups of your favourite dolmio tomato sauce, tomato pasatta, nona’s home made special tomato sauce, tinned tomatoes or heinz tomato sauce (depending on your own personal preference and presence of taste buds)
grated parmesan and pasta, or something Italian-ish, to serve
- Preheat your oven to 200C-ish
- Mix all of the ingredients for the meatballs together until they are well combined. Big hands are good for this
- Pour your sauce of preference into a baking or casserole dish that will fit your balls (heheh)
- Roll your meatballs. I rolled mine nice and big, somewhere just a little smaller then a tennis ball. But if you like little balls you make them a little smaller…
- Place the meatballs into the sauce and then into the oven for 20 minutes
- Check to see if they are cooked by whatever method you see fit
- Check seasoning
- Serve with whatever you like plus a splash of olive oil
- The pinenuts and cheese made these really good. Jo would be proud