Meatballs with Zucchetti
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Meatballs with Zucchetti
Recipe by Courtney Roulston
Ingredients
500g good quality Coles beef mince
500gm Coles pork mince
1 x free-range egg, lightly beaten
2 slices white bread, crusts removed
1/3 cup (80ml) milk
60gm parmesan cheese, grated from a black, plus extra to serve
1tbsp thyme leaves, chopped
1tbsp rosemary, finely chopped
1tbsp tomato paste
Raco frypan
tomato sugo
2tbsp olive oil
1 brown onion, diced
2 cloves garlic, crushed
½ teaspoon whole fennel seeds, crushed
3 tbsp
tomato paste
2 x 400g can crushed tomatoes
1tbsp sugar
½ bunch fresh basil, leaves picked
zucchetti
4 medium zucchini, sliced into noodles with a toothed peeler
Method
Soak the bread in the milk and egg in a large bowl for 5 minutes to soften. Mix until the bread is broken up, then add all the remaining meatball ingredients into the bowl and mix until well combined. Roll into 12 large meatballs, place onto a tray and set aside in the refrigerator.
For the tomato sugo, heat the oil over a medium heat in wide sided frying pan. Cook the onion for 2 minutes, or until softened. Add in the garlic and fennel seeds and cook for 1 minute before adding in the tomato paste, crushed tomatoes and sugar. Bring the sauce up to a gentle simmer and cook, stirring occasionally for 3-4 minutes.
Remove the meatballs from the fridge and place into the tomato sauce. Cook the meatballs on a low simmer, turning occasionally for 15-20 minutes, or until cooked through. Stir through half of the basil leaves before taking off the heat.
Place the zucchetti into serving bowls and top with the meatballs and sugo. Grate over extra Parmesan cheese and scatter with reserved basil leaves.
