Serves 4 (makes approximately 10-12 meatballs)
Prep time approximately 1 hr
Cooking time 25-30 minutes
ingredients
6 tbsp milk
2 thick slices of white bread, crusts removed
300g minced beef
200g minced pork
2 garlic cloves, finely chopped
50g freshly grated parmesan
1 tsp dried oregano
2 tbsp flat leaf parsley, finely chopped
Sea salt and black pepper
2 tbsp Borderfields Cold Pressed Rapeseed Oil
FOR THE SAUCE
1 tbsp Borderfields Sweet Basil Cold Pressed Rapeseed Oil
1 onion, finely sliced
2 tbsp tomato puree
2 garlic cloves, grated
1 tsp dried oregano (or mixed herbs)
100g sun-dried tomatoes, roughly chopped
250ml chicken stock (using ½ stock cube)
200ml double cream
25g freshly grated parmesan
Sea salt and black pepper
TO SERVE
6 slices pancetta (to serve?)
Basil leaves, roughly torn
Extra freshly grated parmesan
Serve with cooked orzo, drizzled with cold-pressed rapeseed oil
method
Pour the milk into a shallow bowl and add the sliced bread. Leave the bread to soak for about five minutes.
Meanwhile, put the beef, pork, garlic, parmesan, oregano and parsley into a large bowl. Season well and using your hands mix until thoroughly combined.
With a fork, mash the bread into a paste and add it to the meatball mixture, again, combining well. Shape the meat into large meatballs (approximately 50g each). Chill for 30 minutes.
Place a large frying pan over a medium heat and add 3 tbsp of cold-pressed rapeseed oil. Fry the meatballs in batches until caramelised, then turn down the heat and fry more gently, turning occasionally, until cooked through (approximately time 8-10 minutes).
Transfer the meatballs to a plate, loosely cover and set aside.
In the same pan, heat 1 tbsp Sweet Basil infused cold-pressed rapeseed oil, then add the onion and cook over a low-medium heat for five minutes until soft and lightly golden. Add the tomato purée, garlic and dried herbs and cook for a further minute. Stir in the sundried tomatoes, then add the stock and the cream. Bring briefly to a gentle boil, then reduce the heat and simmer for 3–5 minutes until the sauce is thickened. Season the sauce to taste.
Add the meatballs to the pan, along with any of the juices from the plate. Turn to coat in the sauce and simmer for a further 2-3 minutes so that the meatballs are hot. Stir 20g of the freshly grated parmesan into the sauce.
Serve topped with some crispy pancetta, a handful of basil leaves and the grated parmesan.
Serve with cooked orzo or steamed rice.
