- 140ml milk
4 slices Italian ciabatta, crusts removed
300g pork mince
200g beef mince
1/2 onion, finely chopped
2 garlic cloves, crushed
2 tbs parsley, finely chopped
30g pecorino, finely grated
30g parmesan, finely grated
Pinch ground nutmeg
5 slices worth of Italian Ciabatta breadcrumbs
Canola oil, to fry
Large handful Parmesan cheese, grated
- 12 large vine-tomatoes, cut in half width-ways
5 garlic cloves, skin on
1 cup (250ml) full-bodied red wine
1 tbs balsamic vinegar
- Preheat the oven to 160˚C
- For the tomato sauce, place tomatoes on an oven tray, cut-side up along with garlic cloves (skin on). Roast in the oven for 11/2 hours or until sodt. Remove from the oven and place the tomatoes in a food processor, remove the skins from the garlic and add the inner pulp to the food processor. Blitz together to form a smooth paste.
- Remove tomato mixture from the processor and add to a pan with salt, black pepper, vinegar and red wine. Cook over a low heat for 20 minutes, then keep warm.
- To make the meatballs, place the bread and milk in a small saucepan over medium heat for 3 to 4 minutes until the milk is absorbed by the bread, then remove from the heat and mash bread with a fork. Leave to cool in the pan.
- In a large bowl, add the pork, beef, onion, garlic, parsley, Pecorino and Parmesan, nutmeg, egg, mashed bread and salt and freshly ground black pepper and mix by hand until well combined.
- Take tablespoonfuls of the mixture and roll into individual balls (they should be about the size of a golf ball), then roll in the fine breadcrumbs. Continue to make approximately 28 meatballs. Place the meatballs on 2 plates lined with paper towel and chill in the fridge for 30mins.
- In a frying pan, add 1cm canola oil and over a medium heat fry the meatballs until golden brown.
- Add meatballs to sauce and simmer over medium-low heat for 20 minutes or until the meatballs are cooked through.
- Meanwhile, cook spaghetti in a large saucepan of boiling salted water according to packet instructions or until al dente.
- Drain and drizzle with a little olive oil then transfer to a large serving bowl, top with the hot meatballs, a few spoonfuls of extra sauce and grated Parmesan cheese.