This is one of my favorite things to make, not purely because of taste, more because it is fun to make, you get your hands dirty here, rolling meatballs!
This is a easy recipe and fun, put all the meatball ingedients into a bowl mix it all together and then roll into balls, any size you like, does not matter what size you make the balls but try to get them the same size so they cook evenly, couple things you can do here, some people use an ice cream scoop, I flatten the whole thing out on a chopping board, ill have it say an inch or two thick, then use a knife and cut it into cubes of equal size and then you roll each cube into a ball, you are guaranteed to get the balls the same size if you cut the cubes to the same size, pretty easy.
MEATBALLS
1/2 Cup Panco Crumbs
1 Small Onion , grated
400g Mince Beef
100g Mince Pork
1 Egg
1/4 cup fresh parsley (use at plate up)
2 garlic cloves , minced
1/4 cup Parmesan , grated
3/4 tsp salt
1/4 tsp black pepper
Once you have the balls rolled out simply add some oil to a frying pan and put the balls in, use a medium heat and cook turning them over to ensure all sides are cooked. You only need to get each side slightly cooked as we are going to have the balls cooking in the sauce to finish them.
Now get your water going to cook your pasta
As soon as you think you have the balls sort of cooked take them out of the pan and start the sauce.
COOKING SAUCE
2.5 tbsp olive oil
2 garlic cloves , minced
3/4 cup onion , finely chopped
700g Tomato Passata
1/2 cup water
1/4 tsp Chili flakes
3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
1 tsp salt
Black pepper to taste (add to taste so you do not go past the heat you like)
Once the sauce is all mixed bring to the boil stiring, add the meatballs back in and turn down to simmer for 10 minutes. Try and time it so your simmer time here is whilst you cook your pasta.
Having allowed the meatballs to cook in the sauce for 10 minutes and with your pasta cooked, plate up and sprinkle your chopped parsley and grated parmesan over each dish at this point.
