:: Italian Meatballs Mood Food Style

October 1, 2007 at 10:48 am 5 comments

Before I met the lovely Sofie from Sweden, meatballs for me were always associated with Italy. Combined with a thick tomato sauce and soft melt in the mouth pasta, they make a dish which is a staple of the classic Italian mama’s recipe repertoire. If I was to name one recipe that is ideal for food therapy its this, there is something strangely yet extremely relaxing about rolling the meat into satisfying little balls and plopping them into boiling hot creamy tomato sauce. Relying solely on the heat of the sauce to cook and infuse the little balls to perfection.

The recipe itself is pretty fool proof, and will give you results making you feel like the perfect Italian mama or papa!

Mood Food Meat Balls

  1. 500g of Minced Meat (Pork or Beef)
  2. 2 Garlic Cloves Minced
  3. 2 tsp of Dijon Mustard
  4. 2 tbsp of Tomato Ketchup
  5. 1 tbsp of Oregano
  6. Good pinch of salt and pepper

For the Tomato Sauce:

  1. 1 Garlic clove chopped finely
  2. 1 Onion chopped finely
  3. 2 tins of chopped tomato’s
  4. 1 tsp of Tabasco sauce
  5. 1 tsp of dried oregano
  6. 1/2 cup of red wine (optional you can use water but the wine gives a richer flavour when the sauce reduces)
  7. 1/4 cup of milk
  8. Good pinch of salt and pepper

In a large bowl mix the meat and the ingredients with a fork making sure to mix well. Take about a teaspoon full of the mixture and roll with your hands into a small ball. It’s better to make the balls smaller as they cook quicker and are a lot easier eat. Work your way through the mixture and set the balls on a large baking tray. Place the balls in the fridge allowing them time to firm.

Now for the tomato sauce, it’s a fairly standard affair, heat a large saucepan and add a drop of olive oil, fry the garlic for a minute and then add the onion. Fry the two till golden and soft and then add the tinned tomato’s. Bring the mixture to the boil and then stir in the Tabasco sauce, dried oregano, and red wine. Reduce the heat and allow to simmer for about 15 minutes or until the sauce has reduced.

Add the meatballs to the sauce pan, making sure they are covered by the sauce, I know your thinking raw meat in my sauce surely I’ll be poisoned! But no believe me it works and keeps the meat lovely and tender. Bring the sauce pan back to the boil and simmer for another 15 mins.

Serve with some good quality tagliatelle and there’ll be clean plates all around!




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Entry filed under: dinner, italian, pasta, recipe, tomato sauce.

:: MUSHROOM SOUP! :: QUICK KITCHEN TIP!

5 Comments Add your own

  • 1. Cedar  |  October 2, 2007 at 11:33 pm

    These look lovely. I am saving this recipe, for some reason I have the hardest time making meatballs. They never turn out quite right, and always for a different reason!

    Reply
  • 2. iriegal  |  October 20, 2007 at 3:45 pm

    I love this dish. I use to always burn my meat balls. I see the trick is in the shaping

    Reply
  • 3. güzel evim  |  January 24, 2008 at 4:06 pm

    Hİ;I like your blogs and very interesting. Your foods is very delicious. I wait your visit my blog. http://www.guzelevim.blogspot.com

    Reply
  • 4. Anonymous  |  August 9, 2008 at 9:48 pm

    Please don’t call past with meat balls an Italian dish. It’s NOT. Come here to Italy and see for yourself: no one eats pasta with meat balls here!

    Reply
  • 5. Anonymous  |  November 22, 2008 at 7:21 pm

    Meatballs in sauce like this can be considered an Italian American tradition, but there are meatballs in Italy, just as there are similar concoctions the world over. They spring from poorer people lookng to stretch the little meat they could afford, and the variations on this theme are pretty endless.While I am of Abenaki (indigenous American), English and Irish ancestry, I grew up with friends who were Italo-American, and love meatballs and pasta. Most people tend to fry or bake their meatballs, but all of my friend’s mothers cooked theirs in sauce, as Donal has here. They tended to make sauce in bulk, and refrigerate it so they could skim off the fat once it had congealed.They also include sweet or hot (or a combination of both) sausage, which they fry first. Also what is most common is to use a combination of ground pork and beef in the meatball recipe.This is my first visit to your blog, and I’m enjoying it.Mares

    Reply

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