Classic Italian Meatballs (Extra Soft and Juicy)
"These are my idea of "perfect" meatballs. I make them extra soft and juicy by using bread instead of breadcrumbs, and the grated onion is my secret tip for adding extra flavour into this. Plus, no need to sauté diced onion before mixing it in! These meatballs are served with a rich tomato sauce which is made extra flavourful by cooking it in the same pan that the meatballs are browned in because you get the free flavour from all the brown bits stuck to the pan!..."
INGREDIENTS
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1 lightly packed cup of sliced white sandwich bread, torn into small pieces, crusts removed (Note 1)
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1/2 cup grated onion (brown, white or yellow)
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14 oz / 400 g ground beef (mince)
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3 oz / 100g ground pork (mince) or substitute with beef mince (Note 2)
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1 egg
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1/4 cup fresh parsley, finely chopped (Note 3)
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2 garlic cloves, minced
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1/4 cup Parmigiano-Reggiano (or parmesan), freshly grated
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3/4 tsp salt
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1/4 tsp black pepper
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1 1/2 tbsp olive oil
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1 tbsp olive oil
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3/4 cup onion, finely chopped (white, brown or yellow)
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2 garlic cloves, minced
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24 oz / 700 g tomato passata (known as Tomato Sauce in America - Note 4)
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1/4 cup water
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1 tsp red pepper (chili) flakes
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3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
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1 tsp salt
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Black pepper
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Pasta of choice (I like spaghetti and twirls!)
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Parmigiano-Reggiano (or parmesan), freshly grated
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Parsley, finely chopped (optional)
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