- 6 slices white bread, crusts removed
- 1⁄3 cup milk
- 800 g lean beef mince
- 1 onion, finely grated (keep the juices)
- 3 T thyme, finely chopped
- 15 g Italian parsley, roughly chopped
- 1⁄2 t lemon zest
- 2 free-range eggs, beaten
- 1⁄2 cup Grana Padano, grated
- 3 cloves garlic, crushed
- 100 g Woolworths sundried tomato quarters in oil, finely chopped
- sea salt and freshly ground black pepper, to taste
- 2 T extra virgin olive oil
- 2 cups Woolworths organic liquid beef stock
- penne, cooked al dente, for serving
Soak the bread in the milk. Mix the mince, bread, onion, thyme, parsley, lemon zest, eggs, Grana Padano, garlic and sundried tomatoes. Season to taste.
Roll the mixture into approximately 20 balls.
Heat the oil in a large frying pan and brown the meatballs in batches. Set aside.
Add the stock to the pan and bring to a simmer.
Place the meatballs in the broth and simmer for 10 minutes, or until cooked through.
Serve with penne.
Cook's note: The secret to making soft and juicy meatballs is to soak the bread in milk before mixing it with the other ingredients.
Brodo means “broth” in Italian. According to Italian author Pellegrino Artusi, the key to making a great brodo is using inexpensive cuts of meat, cold water and very slow cooking. Celery, parsley, basil, carrot and onion are also added. Published in 1891, Artusi’s first book, Science in the Kitchen and the Art of Eating Well, was dedicated to his two white cats, Biancani and Sibillone, and later became a bible of modern Italian cooking.