Moist and flavourful meatballs in a light tomato sauce.
Author: Finn
Recipe type: Pasta
Cuisine: Italian
Serves: 4-6
Ingredients
Olive oil
1 large onion, finely chopped
1 egg
¾ cup ricotta cheese
2 Tbsp fennel seeds
¾ tsp salt
¾ tsp pepper
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
1 cup panko crumbs
¼ cup fresh parsley, finely chopped
250 g lean ground beef
250 g lean ground pork
½ cup red wine
1 large tin diced tomatoes
1 small tin crushed tomatoes
¼ tsp granulated sugar
Fresh basil, chopped
Fresh parmesan, grated
1 lb spaghetti
Instructions
In a large pan, sauté onions until translucent. Scrape into a small bowl.
In a large bowl, stir together egg, ricotta cheese, fennel seeds, salt, pepper, cinnamon, cloves and nutmeg. Stir in bread crumbs, parsley, and half of the sautéed onions. Add beef and pork and mix well. Refrigerate for 30 minutes.
After the meat mixture has rested, roll into large balls. Heating the large the pan you used to sauté the onions, gently place all the meatballs in the pan and brown, rotating gently when necessary. Remove the meatballs and set aside.
Deglaze the meatball pan with red wine, bringing the wine to boil. Turn heat down to med-low and stir in remaining onion mixture, diced and crushed tomatoes and the sugar. Add meatballs. Cover and simmer over low heat, stirring occasionally, for 25 minutes.
Meanwhile, your up your spaghetti according to the package instructions (usually well-salted boiling water for 8-10 minutes). Drain and set aside.
Serve meatballs and sauce atop a pile of spaghetti to serve family-style. Top with fresh basil and parmesan. Goes great with a side of garlic bread, a sunny day and a bottle of wine!
Recipe by Port and Fin at https://portandfin.com/engagement-meatballs/