MEATBALLS WITH TOMATO SAUCE
Olive oil
1 onion, chopped finely
100 g pine nuts, roughly chopped
3 garlic cloves
40 g parsley, roughly chopped
5 g basil or rosemary, roughly chopped
2 teaspoons fennel seeds, ground
50 g fresh breadcrumbs
250 gm ricotta
25 g parmesan, grated
Grated zest of 1 large lemon
1 egg
500 g minced pork or beef
Heat half the olive oil in a saucepan and cook the onion and pine nuts until the onion is soft and the pine nuts are light golden brown. Add the garlic and cook for a few minutes more. Set aside to cool.
Put the herbs, fennel seeds, breadcrumbs, ricotta, Parmesan, lemon zest and egg in a bowl and add the mince. Add the cooled onion and pine nuts, season with salt and pepper and mix briefly until all the ingredients are combined. Test for correct seasoning by frying one small meatball and tasting for flavour. Leave the mixture to rest in the fridge for at least 30 minutes or overnight.
To make the meatballs, roll out about 50gm of mixture into a ball about the size of a walnut and then flatten slightly to make it easier to cook on both sides. Repeat with the rest of the mixture. Heat the remaining oil in a large saucepan and fry the meatballs until golden brown on both sides. If necessary, cook them in 2 batches to prevent the pan overcrowding. Make sure there is enough oil to prevent the meatballs sticking to the base of the saucepan.
Cook them in a home made sugo for about 20 minutes.
