Tasty Meatballs

Here’s what you’ll need

For the meatballs

• 450g minced beef
• 450g minced pork
• 2 slices stale white bread, crusts removed and roughly chopped
• 75ml milk
• 60g fresh flat-leaf parsley, finely chopped
• 1 ½ tsp salt
• ¼ tsp black pepper
• ¾ tsp dried chilli
• ½ tsp fennel seeds
• ½ medium onion, grated
• 340g parmesan, grated
• 60g panko crumbs

For the sauce

• 2 tbsp extra-virgin olive oil
• 1 large white onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1 fresh red chilli, seeds removed and finely chopped
• ½ tsp Aleppo pepper
• 3 tins of quality chopped tomatoes
• 2 tbsp red wine vinegar
• 2 tsp salt

Step-by-step method

For the meatball mixture

1. In a bowl, add the roughly chopped bread and milk and soak for 15 minutes, and tip out any excess milk.
2. Pulse the soaked bread, parsley and a pinch of salt in a food processor to form a smooth paste and set aside.
3. In a spice grinder, or pestle and mortar, grind the salt, dried chilli, fennel seeds, and black pepper to a fine powder.
4. In a large mixing bowl, add the ground beef and grated onion, parmesan, soaked bread mixture, ground spices, and panko crumb, then gently mix with your hands until fully combined.
5. Roll the meat mixture into 1-inch balls and arrange in a single layer in a baking dish lined with parchment paper.
6. Cover and refrigerate for at least 5 hours, or overnight.

For the sauce

1. Heat the olive oil in a large saucepan over medium-low heat.
2. Add the finely chopped onion, the red wine vinegar and cook until softened and lightly browned.
3. Now add the garlic, fresh chilli, Aleppo pepper and continue to cook, stirring often for about 2 to 3 minutes.
4. Add the tomatoes and salt and bring to a boil, then turn the heat down to low, cover the pan, and simmer, stirring occasionally, until thickened – about 2 hours.

To cook the meatballs

1. Remove the meatballs from the fridge and rest at room temperature.
2. Then, in a preheated oven 120C, cook the meatballs until firm enough to handle, but still rare on the inside, about 20 minutes.
3. Gently transfer the meatballs to the sauce.
4. Cover and simmer, gently stirring once or twice, until cooked through, about 20 minutes, then season to taste.