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New York Meatballs
Submitted By:JHP
Background Info:
Serve with spaghetti or linguini and top with parmesan shavings No. of Servings:
4 Preparation time:
15min(s) Course:
Main Cooking time:
45min(s) Cooking Instructions:
Place all the meatball ingredients into a bowl and mix thoroughly then roll into 14-16 evenly sizes balls. Lightly coat each meatball in flour.
Fry the meatballs in small batches until brown on the outside and cooked through. Place the cooked meatballs on kitchen paper to absorb any excess oil.
Make the sauce by sautéeing the leeks until soft in olive oil and butter. Add the other sauce ingredients, break up the tomatoes and stir thoroughly. Simmer for 20 minutes.
Add the meatballs and simmer for a further 10-15 minutes.
Serve.
Ingredients:
For the meatballs:
450g (1lb) minced pork
3 slices of white bread-crusts cut off and soaked in milk
50g grated Parmigiano Reggiano cheese
1 tsp dried thyme
1½ tsp dried oregano
Flour for coating
Olive oil for frying
For the sauce:
2 large leeks - trimmed, cut down the middle length ways, washed then cut into 1cm slices
Olive oil for frying
25g butter
1 x 400g tin of good quality tomatoes
2 tbsp double concentrated tomato purée
2 tsp dried basil
1 tsp dried oregano
Recommended Ingredients:
For the meatballs:
450g (1lb) minced pork
3 slices of white bread-crusts cut off and soaked in milk
50g grated Parmigiano Reggiano cheese
1 tsp dried thyme
1½ tsp dried oregano
Flour for coating
Olive oil for frying
For the sauce:
2 large leeks - trimmed, cut down the middle length ways, washed then cut into 1cm slices
Olive oil for frying
25g butter
1 x 400g tin of good quality tomatoes
2 tbsp double concentrated tomato purée
2 tsp dried basil
1 tsp dried oregano
Recommended Wine:
Red : Chianti
Red : Chianti
Recommended Ingredients:
