• These home-made meatballs in Napoletana sauce are always a hit!

    Home-made meatballs in Napoletana sauce

    Serves: 4
    Total Time: 1 hr

    Ingredients

    • 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
    • MEATBALLS

    • 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)

    Instructions

    1

    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.

    2

    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.

    3

    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.

    4

    Remove from oven and garnish with chopped parsley. Serve with wholewheat spaghetti, if desired.

    ALSO SEE: Cheesy meatball sandwich recipe

    Cheesy meatball sandwich recipe

    Recipe and styling by Sarah Dall

     

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

    ×
    Exit mobile version