Serves 4 to 6 depending on how hungry you are !!
500g pork mince
500g beef mince
2 cloves of garlic (one for sauce and one for meatballs)
Handful of fresh parsley
Half a red chili
Stick of celery
One red onion
Salt and pepper
Tin of tomatoes
First finely dice the onion, chili, celery and garlic (one clove) and soften in a frying pan with a little butter. Once softened add this mixture to a mixing bowl together with the meat, eggs, chopped parsley and 50g of grated parmesan.
Now mix together with your hands, once mixed thoroughly, place in the fridge for 20-30 minutes. Remove from fridge and make into either small or large balls, whichever you prefer; this is easier if your hands are already wet. Place a little olive oil on a baking tray and place the balls on to the tray.
Place the meatballs in the oven at 200 degrees and leave for 20 to 30 minutes depending on size of balls; they should look a lovely golden brown when cooked.
Now to make the tomatoes sauce to serve them with 🙂
Add tomatoes to a pan together with a cup of water, salt and pepper, chopped clove of garlic and splash of olive oil and leave to bubble away on a moderate heat for approx 20 minutes. When the sauce thickens remove from the heat and add some fresh basil.
If you have a hand blender, I would now blitz the sauce to make it smooth, but if you don’t have one, don’t worry it will just be a more rustic sauce.
Serve the meatballs with some sauce, more torn fresh basil leaves, grated parmesan and some steamed broccoli or over some courgette spaghetti – Buon Appetito!