As family food or the appetiser at a dinner party, meatballs are easy, versatile and guaranteed to please a crowd. This recipe calls for both pork and veal, and gives the option of simmering them in tomato passata to serve with creamy polenta or over pasta.
- 250 g minced pork
- 250 g minced veal
- 2 eggs
- 1 tbsp chopped sage leaves
- ¼ tsp grated nutmeg
- 1 small rosemary sprig, leaves picked, finely chopped
- 100 g pancetta, finely chopped
- 40 g (½ cup) grated parmesan
- 2 tbsp olive oil or lard
- good quality tomato pasta sauce or passata, and cooked polenta, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine mince, eggs, sage, nutmeg, rosemary, pancetta and parmesan in a large bowl, using your hands to ensure the mixture is evenly mixed. Season with salt and pepper.
Using damp hands, shape tablespoonfuls of the mixture into balls. Heat oil in a large, heavy-based frying pan over medium heat. Cook meatballs, in 2 batches, turning for 5 minutes or until evenly browned and cooked through.
Warm through the tomato sauce or passata and toss meatballs through the sauce. Serve with polenta for a main course or on its own as an antipasto.
As seen in Feast magazine, Issue 8, pg39.
Photography by Alan Benson.