Legendary Dishes | Anne’s Quick Meatballs (meatballs in onion and tomato sauce)

FRICOT
  • 500 ml tomato passata
  • 250 g beef, minced
  • 250 g pork minced
  • 125 g onion, sliced
  • 3 tbsp olive oil
  • 1 slice (around 35 g) wholegrain bread, broken into pieces, soaked in 75 ml milk
  • 5 garlic cloves, chopped
  • 1 tsp black pepper
  • Salt, 2 pinches, one in meatball mixture, one in sauce
  • 1 tbsp fresh mixed herbs, leaves chopped, stalks reserved
  • 1 sprig large parsley leaves, chopped, reserved for garnish

In a large bowl combine minces, soaked bread, chopped herbs, salt and pepper.

Form into 50 g balls.

Brown in hot oil, transfer to a plate.

In the same pan, soften garlic and onion. Add passata, stalks from herbs, salt and pepper. Bring to a simmer.

Add meatballs, cover and simmer gently for 40 minutes.

Serve with spaghetti and a garnish of parsley.