Recipe: Parmesan and lemon meatballs
- You
- Aug 6, 2015
- 2 min read
Serves 6
Preparation time: 15-20 min
Standing time: 30 min
Cooking time: 2-2½ hours
TOMATO SAUCE
60 g butter
90 ml (6 T) olive oil
1 onion, finely chopped
10 cloves garlic, crushed
4 cans (400 g each) whole tomatoes
20 ml (4 t) sugar
7 ml (1½ t) salt
800 ml water
250 ml (1 c) fresh basil
salt and freshly ground pepper
MEATBALLS
1 slice white bread (crusts removed), crumbled
1 small egg, whisked
500 g lean mince
15 ml (1 T) chopped oregano
15 ml (1 T) chopped parsley
2 ml (½ t) finely chopped
rosemary
2 ml (½ t) finely chopped sage
rind of 1 lemon
salt and freshly ground pepper
oil for shallow-frying
15 ml (1 T) butter
2 cloves garlic, finely chopped
500 g spaghetti, cooked
Parmesan cheese shavings
extra basil to garnish
TOMATO SAUCE
Heat the butter and oil in a large saucepan and stir-fry the onion and garlic until soft but not browned. Add the tomatoes, sugar, salt and water. using a stick blender pulse the mixture until smooth. Bring the sauce to the boil, reduce the heat and simmer for 2-2½ hours or until fragrant. Remove from the heat and add the basil and pepper. Cover and leave to stand for
about 30 minutes. Season with salt and pepper if necessary.
MEATBALLS
Mix the bread with the egg. Add the mince, herbs and lemon rind and season with salt and pepper. Mix well, using your hands. Shape into small balls and leave to rest in the fridge for a few minutes. Heat a little oil in a large pan and fry the meatballs until golden and nearly done. Set aside. Using the same pan, heat the butter and fry the garlic over medium heat. Add the tomato sauce and bring to the boil. Remove from the heat and return the meatballs to the pan. Bring to the boil again, turn down the heat and cook the meatballs until done. Season if necessary with salt and pepper.
Divide the pasta among 6 bowls. Spoon the sauce and meatballs on top. Sprinkle with Parmesan cheese and garnish with the extra basil.
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