Italian meatballs

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Ingredients

4 T extra virgin olive oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
500 g lean beef mince
250 g ricotta cheese
50 g breadcrumbs
1 free-range egg
Zest of ½ lemon
3 t ground fennel seeds
½ t freshly ground black pepper
2 t sea salt
30 g flat-leaf parsley, finely chopped
10 large fresh basil leaves, finely chopped
¾ cup canola oil
Crusty ciabatta, for serving
Chianti, for serving
For the Napoletana sauce:
¼ cup extra virgin olive oil
1 medium onion, very finely chopped
1 sweet red pepper, very finely chopped
4 cloves garlic, finely chopped
1 litre tomato purée (I like using the POMI brand)
Sea salt, to taste
½ t black pepper
15 large fresh basil leaves, chopped

Cooking Instructions

In a pan over a medium to low heat, heat the olive oil and gently fry the onion until soft and golden. Add the garlic and cook for another minute. Transfer to a mixing bowl and allow to cool.

Add the remaining ingredients (except the canola oil, ciabatta and Chianti) to the oniongarlic mixture and mix well by hand. Chill for 1 hour, then, using your hands, roll into 50 g balls.

In a large pan over a medium heat, heat the canola oil and, when hot, fry the meatballs (taking mcare not to overcrowd the pan) until evenly browned.

Transfer the meatballs to a saucepan containing 1.2 litres of gently simmering Napoletana sauce and cook for 12 minutes. Serve immediately with ciabatta and a glass of Chianti.

To make the Napoletana sauce: In a saucepan over a medium to low heat, heat the olive oil and gently fry the onion and red pepper until soft and lightly browned.

Add the garlic and cook for 1 minute. Add the tomato purée and seasoning and simmer gently for 20 minutes, covered but stirring occasionally. Finally, stir through the basil and remove from the heat.

Giovanni’s notes: This recipe also makes a delicious sauce for freshly cooked penne or spaghetti served with grated Parmesan. The meatballs can be made into 10 g little balls and served with spaghetti. The kids love it.