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Sunday, February 24, 2008

Meatballs Italian Style

If you talk to italians, they all have their own secret recipe for these all time classic meatballs. Most say it is in the sauce that you simmer them in but some say it is in the meatballs themselves. This recipe was given to me by a friend of mine who had seen it on a television show and decided to make them. Of all the ones I have been given I think they are so delicious that you will keep making them again and again once you have tried this recipe. When using either fresh or dried herbs, I always think it is a matter of choice how much you add to a recipe.


250 g good minced steak
250 g minced pork
small pkt pine nuts
1 red onion (or brown will do)
2 eggs
1 carton (approx 200 - 250 g) ricotta cheese
zest of 1 lemon
2/3 cup fresh breadcrumbs
small amount each of fennel, rosemary and basil (fresh is best)
parmesan cheese- grated
1/2 teaspoon sea salt
cracked black pepper- to taste
Tomato sauce - recipe below

Put all ingredients into a very large basin and using your hands, mix thoroughly through. When all ingredients are blended together, make small balls about the size of a large walnut and drop into hot oil in a large frypan. Shallow fry is the best way to go with these and don't over crowd the pan when cooking. Cook for a few minutes then turn over. Don't overcook them. Take out and place on paper towels to drain off any oil then place in tomato sauce mixture and cook on top of stove in a large saucepan for approx 20 minutes or until the sauce flavours really seep into the meatballs.

Tomato Sauce:
2 cans of really good crushed tomatoes or homemade sauce
1 dessertspoon brown sugar
1/4 - 1/2 cup red wine
1/4 cup wine vinegar

Boil these all together on top of stove and let reduce, add some water and continue this way, adding small amounts of water until you have been cooking about 3/4 hour.