Delicious homemade Italian meatballs. The whole family will love these delicious meatballs, and if your friends and family come over, they’ll love it. You can serve it with warm garlic bread and rice pasta
- 1 cup breadcrumbs or Panko breadcrumbs
- 600g of good quality minced steak
- 600 g of good quality pork
- 4 cloves garlic, pressed or minced
- 1 organic or free-range egg
- 1 cup (1 1/2 ounces) grated Parmesan cheese
- 1/4 cup finely chopped fresh Italian herbs (I used half parsley, half basil)
- 1 yellow onion
- 1 teaspoon of dried oregano
- 1 teaspoon of fine sea salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon crushed red chili flakes
- Brown rice pasta or regular fresh penne pasta
- Olive oil – Filippo Berio Classico
- 1 cup freshly grated white and red cheddar (Dublin cheese)
- 1 Buffalo Mozeralla ball.
- To start, place the pork and steak in a large bowl (set aside).
- In your food processor, put the basil, parsley, garlic cloves, oregano, chili pepper and a good drizzle of Filippo Berio olive oil (the classic. Blend all the ingredients in the food processor until you get a nice green-eyed monster liquid. Use less garlic. If you’re not a big fan : Keep whisking until it reaches a paste-like consistency and add more olive oil if you feel it needs it to create the dreamy consistency.
- Pour this mixture into the steak and ground pork and rub it in with your hands (it’s messy, but the smell is divine).
- Now crack one organic egg over the top and toss in your breadcrumbs and work it again with your hands to make sure the mixture is stiff enough to allow you to form the meatballs. Season with Maldron’s salt and pepper and begin forming decent sized meatballs in the palm of your hand and place each one on a large turkey roasting dish.
- This particular recipe makes enough meatballs for 4-5 people, you can even use the meatballs two nights in a row if you want.
- Once the meatballs are formed, pour the tomato and basil sauce all over the meatballs, making sure each one is evenly coated.
- Now sprinkle freshly grated Dubliner white and red cheese all over the top, ensuring that everything is covered. Then slice your buffalo mozzarella ball and place on top and season with salt and pepper. The final step, then grate some fresh, good quality Parmesan cheese and put the preheated cheese on for 45-50 minutes.
- In the last 10-15 minutes before the meatballs come out of the oven, throw in your pasta and/or garlic bread.
- Serve the meatballs immediately and serve with a nice glass of Oyster Bay Merlot (if it’s the weekend and that’s your thing)
If you have time, when you make your meatball mixture, refrigerate it for more than two hours or overnight to allow all the flavors to work their way through the mixture. If you don’t have time, don’t worry, it will still be beautiful.
Plus, the meatballs taste better the next day if left over.