So this recipe is from Gino D’Acampo’s Italian Express cookbook and it is DELICIOUS! I tweaked the recipe slightly to add a bit more spice and flavour to my taste as I like spicy and garlicky food, but the chilli is optional, and I also just used all beef as I didn’t have any pork mince. This really is a tasty dish. Also at this present time I realise that some are struggling to find the food they usually buy/fresh produce. I hope that you have most of the ingredients in this recipe or can tweak it to suit and still enjoy a healthy, comforting meal.
Ingredients (Serves 4):
- 400g minced pork
- 400g minced beef
- 4 tablespoons caramelised onion chutney
- 6 tablespoons olive oil
- 2 teaspoons dried chilli flakes
- 1 x chilli chopped finely (optional)
- 1 onion chopped finely
- 1 garlic clove chopped finely or grated
- 800g chopped tomatoes
- 10 fresh basil leaves
- Place the pork, beef and caramelised onion chutney in a large bowl. Season with salt. Mix well with your hands until thoroughly combined. Take small amounts and roll into 24 equal-sized balls (about the size of a golf ball). Set aside.
- Heat the oil in a large, shallow saucepan or sauté pan over a medium heat. Add the onion and chopped chilli and fry until softened (about 5 minutes). Then add the garlic and fry for a further minute. Add the meatballs and fry gently for about 8 minutes or until browned all over, turning carefully. Sprinkle over the chilli flakes and fry for a further 2 minutes stirring occasionally.
- Add the tomatoes and some salt. Simmer for about 10 minutes, then add the basil and cook for a further 15 minutes, stirring occasionally.
And there you go, enjoy! I had linguine with my meatballs, but any sort of pasta (if you can get it currently!) is good, or a few big slices of crusty bread or garlic bread.
UPDATE – As always I come back to delicious recipes and I’ve recently enjoy cooking and devouring these meatballs again recently with pasta and topped with fresh chillies mmmm!!
Happy munching 🙂