Spaghetti and Meatballs

This makes about 24 Balls depending on their size.

This is going to be the tastiest most flavourful Italian meatball you've ever had. I've taken Chef Jean-Pierre's classic recipe and made it a bit easier and a lot tastier. Get the kids involved because it's pretty easy and there's plenty of hands on fun for them. You can easily feed 8 with this recipe once you factor in a good spaghetti at the end. Oh... good pasta is a very PALE sandy colour--not yellow like the major brands (ie: San Remo, et al). Look around, there's better pasta out there and now you know how to recognise it.

You will need Spicy Italian Sausage mince--but if you can't get it, here are the ingredients I use to make mine:

SPICY ITALIAN SAUSAGE:
500g Pork Mince or Sausage Meat
1 tsp Paprika, smokey, ground
1 tsp Garlic Powder
1/2 tsp Salt
1 tsp Black Pepper, freshly ground, fine
1 tsp EVOO
1 Star Anise, ground
1 tsp Fennel Seeds, ground
2 Dried Chilli Peppers, ground
1/2 tsp Cayenne Powder (optional--for HEAT)

Just kneed it all together and put it in an airtight container in the fridge for an hour (or overnight) to help fully develop the flavours.

Sorry about the crap picture. I left my photo gear at the studio. I'll fix it up next time I make this.

Ingredients

• Meatballs:
• 2 Onions, diced, about 2 cups
• 3 Tbsp Extra Virgin Olive Oil
• 500g Beef Mince, 80/20
• 500g Spicy Italian Sausage (see above)
• 2 cups Panko Breadcrumbs
• 1 Tbsp Garlic, chopped
• 1/2 cup Parmesan or Pecorino Romano Cheese, finely grated
• 1 Egg, large
• 2 Tbsp Parsley, fresh, chopped
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 80 ml Buttermilk
• Marinara Sauce:
• 1 Tbsp Extra Virgin Olive Oil
• 1 cup Caramelized Onion (see Meatballs Recipe above)
• 1 Tbsp Garlic, fresh, chopped
• 1 Tbsp Fresh Thyme or Oregano, fresh, chopped
• 1/2 cup Tomato Paste
• 3 cans Italian Peeled Tomatoes, crushed
• 15/20 Basil Leaves cut into a fine chiffonade
• 1 cup Water
• Splash of Balsamic Vinegar (optional)

Method

1. For the Meatballs:
2. In a deep pan, medium heat, fry the onion until light golden brown and just caramelized. Off heat and set aside when done.
3. Take half of the fried onions out of the pan and put them in a large mixing bowl along with the other meatball ingredients. Kneed the meatball mixture together (using gloves if you have them) until strings form when you pull the meat apart slowly.
4. Upend the mixing bowl on a large chopping board. Fashion the mixture into a round shape and divide it in two. Now divide these again so you have 4 equal lots. Now cut them all in half again and you've got 8. Cut these into 3 equal parts and you've got your meatballs. Get your hands slightly wet and fashion them into shape.
5. Line a baking tray with parchment paper and arrange the meatballs on the tray. Refrigerate the balls for 30 minutes in the fridge (this makes it easier to make neater round balls that will lhold their shape better).
6. Pre-heat the oven to 220degC (200degC fan-forced).
7. Once the meatballs have been chilled, you can take them out of the fridge and spray them with olive oil or just give them a light drizzle. Bake in the oven for 20-25 minutes, turning the tray at half-time so they brown evenly. You don't need to cook the conkers out of these because they're going into the marinara sauce later.
8. For the Marinara Sauce:
9. While the meatballs are in the oven, return the pan with the remaining onions to the stove on medium heat.
10. Add the Garlic, Thyme, Oregano (if using), Tomato Paste and the crushed tomatoes and stir. Heat to medium high until bubbles start forming and then reduce to low until your meatballs are ready.
11. Once the meatballs are done in the oven, gently transfer them to the pan. Add the basil leaves, and some water if the sauce seems a little dry at this stage. Very gently, stir until well incorporated. Cover and simmer on low for 30 minutes.
12. Add Balsamic vinegar at the end if you want a more tangy finish. Otherwise, serve with spaghetti and a handful of parmesan/pecorino.