Callie-Anne Cooks | Pasta and Meatballs
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Pasta and Meatballs

Category
Meaty Mains
About This Project

Okay this is a classic dish that most people love! I have vibed it up a bit and made is so easy to do at home. It’s so delish and once you make it you will know what I am talking about!

Maurice loves this one; it’s his absolute best! So I suggest if you have no plans for V day or an anniversary celebration of love! This dish and a good bottle of red wine would be a winner! Zips!

Ingredients: Meatballs

500g – 700g mince meat (I like half pork & half beef)

1 clove finely chopped garlic

1 tbsp smoked paprika

1 tsp cayenne pepper

2 tsp dried oregano

Lemon zest

2 egg yolks

Fresh thyme

Bread crumbs (4 slices bread grated)

Salt & pepper to season

– Okay so there is only one way to make your meatballs, throw everything into one bowl and get your hands dirty.

– When you have combined all the ingredients together well, you can start to form your balls!

– I like to make them smaller than normal, I feel like they fit into the pasta way better if they are smaller! But it’s totally up to you on the size!

– Lay them out on a baking tray with grease proof paper and leave them to one side until we need them.

Ingredients: Sauce

Basil flavoured olive oil (normal is fine if you don’t have)

2 tins Italian cherry tomatoes

2 squeezes of tomato paste

1 glass of red wine

2 tbsp balsamic vinegar

1 onion chopped

4 cloves garlic chopped

1 red chilli

Fresh thyme leaves

4 sundried tomatoes chopped

1 tbsp smoked paprika

1 tbsp dried oregano

2 tbsp brown sugar

Splash of water

– Right, now we need to make the sauce.

– In a pot splash in some olive oil. When it’s hot you can start building the sauce. First add the onion, garlic, chilli and all the herbs and spices.

– Let them sizzle away for 10mins. When it’s golden brown you can then add your tomato paste, sugar and sundried tomatoes.

– 8 mins later we can add the rest of the ingredients basically all the liquid stuff!

– You need to leave this to bubble away for at least 25mins. It will become slightly thicker and so intense and delish in flavour! Once I am happy with it I like to blitz it with a hand blender to smoothen the sauce. But if you like it chunky then leave it as it is.

– Now we can pop our balls into the sauce one at a time, giving the pot a little shake while you popping them in.

– They take 10 mins to cook and then they are done! Soft and delish! Nothing better!

I like to serve my nyama balls with linguine! It’s hearty and it holds the balls and sauce like a dream! And don’t forget to garnish with fresh basil and parmegiano or pecorino cheese! Nothing but love.

Ciao