Meatball spaghetti bolognese
Breakfast meatball with pouches egg and cheese
Have to be honest, I started to love Italian meatball when I working in a Greek restaurant, I tried it once and I just love it, because it was sauteed with tomato sauce and best, with red wine. The first time I tried Meatball in Malaysia but it is nothing compared to the real thing. It is just beautiful.
Ingredient:
3/4 Cups(185ml) Olive Oil
1 Onion, finely chopped
2/3 Cups (100g), Pine Nuts
3 Garlic Cloves, Crushed
40g Parsley, roughly chopped
5g Basil or rosemary, roughly chopped
2 tsp fennel seeds, ground
2/3cups (55g) fresh breadcrumbs
1cups (25g) Ricotta cheese
1/4cups (25g) grated Parmesan cheese
grated zest of 1 large lemon
1 egg
1/4 cups red wine
500g minced (ground) beef or pork
Method:
1) Cook onion, pine nuts with olive oil until brown. Add garlic and cook few minutes more and set aside.
2) Combine herbs, fennel seeds, breadcrumbs, ricotta, parmesan, lemon zest and egg in a bowl with minced meat, add red wine.
3) Add cooked onions and pine nuts, season with salt and pepper and mix until ingredient combined
4)leave it to rest for 30min or overnight
5) Make meatball about 50g each (slightly flatten if fry)
6) CHOICE OF COOKING: fry until golden brown each side OR bake it at 200'C for 25min.
7) Served it with tomato sauces
Tomato sauce:
800g tomatoes (or 2 X 400g tins tomatoes)
1/2 Cups (125ml)
Optional: herbs- oregano, rosemary, basil and etc...
Method:
1) if fresh tomatoes, score a cross in top of each one, plunge them in boiling water for 20 second, then drain and peel the skin.
2) finely chopped the flesh
3) Add the tomatoes and wine to the saucepan, season with salt and pepper (other lovely herbs of choices) and simmer for 5 minutes.
4) Optional: pour over meatball or add meatball to sauce and cover and simmer further for 10 minutes.
5) leave 10minutes before serving.
Tips: When keeping in fridge, I cover meatball with tomato sauce, the next day taste awesome!!
No comments:
Post a Comment