Meatballs in Tomato Sauce
Recipe from Angela Hartnett's Cucina
Angela Hartnett is chef patron at London's Connaught Hotel. In her new book, Cucina, she gives this recipe for meatballs in tomato sauce saying that: 'the secret of making light meatballs is to add bread and milk; these bind the mixture together; and also give it a lovely softness.' She suggests that if you like spicy meatballs then add a little Tabasco or chopped garlic. She adds that they are: 'good served with a few lightly sauteed new potatoes'.
First make a Basic Tomato Sauce
Angela's tip is to add a little sugar if you're using canned plum tomatoes, to bring out their flavour
Ingredients
For 4-6 portions
- 4 tbsp extra virgin olive oil, plus extra for drizzling
- 1 onion, finely chopped
- 2 x 400g cans plum tomatoes
- 1 garlic clove, finely chopped
- 2 tsp tomato puree
- pinch of sugar
- 1 sprig of fresh rosemary
Method for tomato sauce
- Heat the olive oil in a pan over a medium heat. Add the onion and cook for 5 minutes, or until soft and translucent.
- Roughly squash the tomatoes with either your hands or a fork. Add them to the pan along with the garlic, tomato puree, sugar and rosemary. Lower the heat and simmer for 25-35 minutes, or until the sauce is thick and jam-like in consistency. Remove the rosemary sprig and finish with a drizzle of olive oil. Store in the fridge for up to 4 days, or freeze until ready to use.
- This sauce is ideal for a variety of Italian dishes. Now you can make the meatballs
Ingredients for meatballs
- 6 tbsp milk
- 1 thick slice of stale white bread, crusts removed
- 500g good quality minced beef
- 1 small onion, finely chopped
- 1 tbsp finely chopped fresh flatleaf parsley
- 4 tbsp freshly grated Parmesan
- 1 egg, beaten
- flour, for dusting
- 200 ml olive oil, for frying
- 1 quantity Basic tomato sauce (as above)
- 2 tbsp chopped fresh parsley
- salt and freshly ground black pepper
For the sauteed potatoes
- 400 g new potatoes
- 4 tbsp olive oil
- 1 garlic clove, lightly crushed with the palm of your hand
- 1 sprig of fresh rosemary
Method
- Put the milk in a bowl, soak the bread in it, then mash together with a fork. In another bowl mix together the beef, onion, parsley and Parmesan. Season well.
- Add the bread mixture to the beef, then mix in the beaten egg. Before you make the meatballs, check that the seasoning is right by frying and tasting a teaspoon of the mixture; adjust the seasoning as necessary.
- With floured hands, roll pieces of the mixture into balls about 5cm in diameter. Set aside.
- In a wide, shallow pan large enough to hold all the meatballs in one layer, heat the olive oil over a medium heat. Add the meatballs and cook until browned all over, turning very gently to prevent them breaking up. Remove from the pan and drain off the excess oil.
- Return the meatballs to the pan and pour in the tomato sauce. Cover with baking parchment or foil, and cook gently over a low heat for 25 minutes.
- Meanwhile, prepare the potatoes. Place the potatoes in a pan of salted water and bring to the boil. Boil for 10 minutes, then drain. Cut in half while still warm. Heat the oil in a frying pan over a medium heat, add the potatoes, garlic and rosemary, and cook for 4-5 minutes until the potatoes are tender and golden. Remove from the heat and discard the garlic and rosemary.
- Remove the meatballs from the heat, sprinkle with the parsley and serve immediately, along with the potatoes. The meatballs can be stored in the refrigerator for up to 2 days.
Extracted from Angela Hartnett's Cucina: Three Generations of Italian Family Cooking. Published by Ebury Press (£25) To buy the book online click here.
Read a review of this book, or see Angela Hartnett's recipe for Pumpkin tortelli
Read about A Piece of Italy in Scotland and a Recipe for Focaccia
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