A few weeks ago my virtual friend Kayte posted the latest in her Wednesday with Donna Hay cooking group. I knew as soon as I read the post that I'd have to try this. The picture of the meatballs, covered with tomato sauce and oozing melted cheese from within was just that good!
Since Kayte lives a million kilometers away this is as close as I am likely to get to cooking with her anytime soon. Given how wonderful this virtual collaboration was that really is a shame.
When we were in the need of some comfort food (and who isn't in the dark, depths of winter) we had this for dinner. The recipe isn't for spaghetti and meatballs - the American dish that makes Italian cringe - but we through our 'eating Italian rules' out the bloody window and went with delicious comfort. Hay's recipe is how one might find meatballs served in Italy (where they'd be called polpette) - meatballs, cooked in sauce and served on their own or with a slice of warm bread to scarpetta the sauce.
Meatballs should be soft and juicy when you make them. The best results come from barely mixing the meat mixture - don't over do it. The breadcrumbs with milk also give it that tender texture. This gives the meatballs the extra moisture. For added nutrients you can add some carrots, zucchini, onions and bell peppers to the meatballs.
The only change I made to the recipe was with the fennel. It isn't that we do not like fennel - we love it! So much so that I had run out. ACK In order to compensate I added some fennel pollen. The taste is more delicate, and the fennel pollen is about 200 x the price, but there was nothing else to be done. The result was a rich tasting meatball with a delicate hint of fennel and a kick from the chilli peppers.
This was easily one of the yummiest things I have made all year. I know that some of you will say 'Jerry, the year is only 29 days long) . . . trust me when I suggest that this recipe will easily stand the test of time! LOL
Enjoy. . .
Bocconcini-stuffed Meatballs with Tomato Sauce
1 tablespoon milk
1 slice white bread, crust removed, torn
700g pork mince
1 teaspoon fennel seeds
1 teaspoon dried chilli flakes
4 cloves garlic, crushed
sea salt and cracked black pepper
24 baby bocconcini
2 tablespoons olive oil
2 x 400g cans cherry tomatoes
1 teaspoon caster (superfine) sugar
2 teaspoons red wine vinegar
finely grated parmesan, to serve
Place the milk and bread in a bowl and set aside for 5 minutes or until milk is absorbed. Add the pork, fennel, chilli, half the garlic, salt and pepper and mix well to combine. Roll the mixture into 24 balls and press a bocconcini into the centre of each meatball.
Heat 1 tablespoon oil in a large non-stick frying pan over high heat and cook the meatballs for 4–5 minutes, turning occasionally, or until cooked through. Add the remaining oil and garlic and cook for 30 seconds. Add the tomatoes, sugar and vinegar and cook for a further 2–3 minutes or until sauce has thickened slightly. Sprinkle with parmesan to serve. Serves 6.
LOL on the year being only 29 days old. What fun to see your photo of the recipe...and to think of you making and eating these as well. Let's see...we've been blogging buddies since April of 2007...almost 8 years now...yours was the first blog I officially followed on a blog reader, I loved that it was filled with all kinds of interesting things, and I'm even happier checking in now as the material is always wonderful, and well, after all these years, it feels the "virtual" is just a minor technicality! At some point I'll end up there or you'll end up here and we can scuttle that virtual part altogether! :-) Your polpette look wonderful!
Posted by: Kayte | January 31, 2015 at 01:36 PM
It is hard to believe it has been that long. I started this as a New year's challenge all those years ago and here I'm still blathering away.LOL
Posted by: JDeQ | March 22, 2015 at 04:01 PM