Recipe for Rustic Italian Meatballs, made with a traditional homemade Tomato Sauce
100g steak mince
½ tsp dried oregano
15g parmesan – grate finely
¼ egg – beat lightly with fork (from your pantry)
1 clove garlic – crush, peel and chop finely
¼ onion – peel and chop finely
1 tomatoes – chop finely (5mm)
2 tbsp boiling water (for sauce)
¼ stick celery – chop finely
¼ chilli – deseed and chop finely (optional)
5g fresh basil – chop coarsely
¼ head broccoli – break into florets
olive oil (from your pantry)
salt and pepper (from your pantry)
The pasta sauce is deliberately garlicky and has some chilli heat. Reduce/halve either or both ingredients if you’re not a fan.
Prep: Prepare all ingredients as indicated above. Put the kettle on to boil. Keep some parmesan and basil aside for the garnish.
Tomato sauce: Place a few glugs of olive oil in a frying pan on high heat. Add celery and HALF the onion and sauté for 5 minutes until softened.
Then add the tomatoes, chilli, fresh basil and HALF the dried oregano and HALF the garlic. Season with salt and pepper and mix well. Bring to a gentle boil and then turn the heat down to low and leave to bubble gently for 15 minutes.
Meatballs: Place the steak mince, salt, pepper, parmesan, egg, and the other HALF of the onion, garlic and dried oregano in a bowl and mix to combine using your hands.
Then spoon tablespoonfuls of the mixture into meatballs. Place a few glugs of olive oil in a frying pan over medium heat. Add the meatballs and pan-fry for 6–8 minutes until nice and brown all over.
Place the meatballs in the pan with the tomato sauce and mix to coat.
Broccoli: Place a saucepan of lightly salted water on to boil. Add the broccoli florets and allow the water to come back to the boil, and once boiling again, let it cook for about 2 minutes (you want it to still be crunchy). Remove from stove and drain. Keep warm.
Serve the meatballs and tomato sauce on a bed of broccoli. Scatter with parmesan and basil.