Recipe: Parmesan and lemon meatballs

By admin
29 June 2010

Serves 6

Preparation time: 15-20 min

Standing time: 30 min

Cooking time: 2-2½ hours

TOMATO SAUCE

60 g butter

90 ml (6 T) olive oil

1 onion, finely chopped

10 cloves garlic, crushed

4 cans (400 g each) whole tomatoes

20 ml (4 t) sugar

7 ml (1½ t) salt

800 ml water

250 ml (1 c) fresh basil

salt and freshly ground pepper

MEATBALLS

1 slice white bread (crusts removed), crumbled

1 small egg, whisked

500 g lean mince

15 ml (1 T) chopped oregano

15 ml (1 T) chopped parsley

2 ml (½ t) finely chopped

rosemary

2 ml (½ t) finely chopped sage

rind of 1 lemon

salt and freshly ground pepper

oil for shallow-frying

15 ml (1 T) butter

2 cloves garlic, finely chopped

500 g spaghetti, cooked

Parmesan cheese shavings

extra basil to garnish

TOMATO SAUCE

Heat the butter and oil in a large saucepan and stir-fry the onion and garlic until soft but not browned. Add the tomatoes, sugar, salt and water. using a stick blender pulse the mixture until smooth. Bring the sauce to the boil, reduce the heat and simmer for 2-2½ hours or until fragrant. Remove from the heat and add the basil and pepper. Cover and leave to stand for

about 30 minutes. Season with salt and pepper if necessary.

MEATBALLS

Mix the bread with the egg. Add the mince, herbs and lemon rind and season with salt and pepper. Mix well, using your hands. Shape into small balls and leave to rest in the fridge for a few minutes. Heat a little oil in a large pan and fry the meatballs until golden and nearly done. Set aside. Using the same pan, heat the butter and fry the garlic over medium heat. Add the tomato sauce and bring to the boil. Remove from the heat and return the meatballs to the pan. Bring to the boil again, turn down the heat and cook the meatballs until done. Season if necessary with salt and pepper.

Divide the pasta among 6 bowls. Spoon the sauce and meatballs on top. Sprinkle with Parmesan cheese and garnish with the extra basil.

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