From the blog

  • Homemade Meatballs

    Homebase Meatballs
    1 fresh red Chilli roughly chopped
    1 Lemon zested or rind peeled
    Small handfull Rosmary, leaves picked
    Olive Oil
    1 large Red Onion finely chopped
    2 cloves Garlic finely chopped
    750g best quality Beef mince preferaby organic (We use Hohepa)
    2 handfulls fresh picked Parsley chopped
    2 tins chopped Tomatoes
    Salt & Pepper
    Pecorino or Parmesan grated on the coarse grater
    Packet of thick ribbon Pasta
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    Preheat oven to 180 degrees (or prepare in advance the wood fired oven). Put Chilli, Lemon zest, Rosemary & a few good generous slugs of Olive Oil in a mortar & pestle & give it a good pounding to infuse all the flavours into the oil. Pour the oil off into a fry pan (leaving the bits behind) & fry half the quantity of the red onion & garlic over a low medium heat until golden (around 10 minutes). Add chopped tomatoes a good grind of black pepper &  two good pinches of salt. Let slowly bubble away over a low heat stirring occasionly whilst you make the meat balls. In a large bowl add other half of onion & garlic with the mince, chopped parsley, a good grind of pepper & 2 pinches of salt & mix well with your hands. Roll into small balls & put into a well oiled oven proof dish.
     
     
    Put Meatballs into oven & cook until golden brown (about 20 – 30 minutes). Whilst the meatballs are cooking put a large pot of well salted water on & bring to the boil. Cook according to packet instructions or until aldente. Pull meatballs out of oven pour over hot tomato sauce & sprinkle liberally with the Pecorino. Serve immediately & garnish with extra parsley & pecorino.
     

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