These home-made meatballs are always a hit!
Recipe and styling by Sarah Dall
Home-made meatballs in Napoletana sauce
- 3 garlic cloves, peeled and minced
- 1 onion, peeled and roughly chopped
- 2 x 400g tins chopped tomatoes
- 5 sprigs fresh basil
- 12g (1 tbsp) white sugar
- 6g (1 tsp) salt
- 2 garlic cloves, peeled and crushed
- 1 onion, peeled and grated
- 500g lean beef mince
- 2g (1 tsp) ground coriander
- 2g (1 tsp) hot
- English mustard
- 8g (1 tbsp) tomato sauce
- 12g (3 tbsp) fresh parsley, roughly chopped + extra, to garnish
- salt and freshly ground black pepper, to taste
- 30ml (2 tbsp) olive oil
- 100g Parmesan/Grana Padano, grated
- fresh wholewheat spaghetti cooked according to packaging instructions, to serve (optional)
For the Napoletana sauce, place the 3 minced garlic cloves and the roughly chopped onion, along with the remaining sauce ingredients in a medium pot. Bring to a gentle simmer over medium heat until the tomatoes start to break down, about 1 hour. Remove from heat and set aside to cool slightly. Transfer the mixture to a blender and blitz until smooth. Set aside.
For the meatballs, preheat the oven to 180°C. Place the 2 crushed garlic cloves and the grated onion, along with the remaining meatball ingredients in a large bowl. Using your hands, knead the mixture until well combined. Use a large tablespoon to scoop dollops of the mixture. Roll each spoonful between the palms of your hands to form a ball. Repeat until all of the mixture has been used.
Heat the olive oil in a large frying pan over medium heat. Add the meatballs in batches and brown on all sides, about 5 minutes per batch. Transfer the meatballs to an ovenproof skillet. Pour the Napoletana sauce over the meatballs. Sprinkle with grated Parmesan/Grana Padano. Bake in the preheated oven until the meatballs are cooked, about 30 minutes.
Remove from oven and garnish with chopped parsley. Serve with wholewheat spaghetti, if desired.