So a while back, in my first recipe post, I mentioned that the weather has been cold, but not so cold that you just want stews and the like. And… three and a half weeks later, not a whole lot has changed. We’ve had some really cold days, like take-your-breath-away cold, but they have mostly been isolated days, with much milder temperatures in between. So here is another recipe which hopefully will help tide you through the in-betweeny stage.
Meatballs are a wonderful thing – they are something I order all the time when I’m out. However, so often I find them disappointing – largely because I find that they are too often hard and dry. To me, meatballs are comfort food – and they should tread a fine line between holding their form, but being soft and yielding once you start eating them. I had made them several times, but never quite got it right.
I was thrilled, then, to discover Angela Hartnett’s recipe, and her trick of using milk-soaked bread to bind the mixture, rather than the more usual egg. Her recipe makes meatballs which are just the most delicious I’ve ever tasted. I have adapted her recipe slightly – I substitute pork for veal, as it is more readily available. I’ve added some chili to both the meatball mix and the accompanying sauce, and I simmer the meatballs in the sauce on the stove top rather than putting them in the oven. The result is a more homogeneous meaty sauce than the original, and you may find that the meatballs start to disintegrate a little if you cook it too long – but there are worse things in life…!
One final thing to add is to encourage you to include the anchovies even if you do not like them (either specifically or fish in general). It is such a small amount, and they really just act to season the meat, rather than adding an overall fishy taste. Also – an apology, because I totally forgot to take a picture of the finished product! We were just so hungry by the time everything was ready, we had devoured it before I remembered about taking a photo. To make up for this, here’s a shot of the delicious meatball sandwich I made with the leftovers… That’s right, six weeks in the States and I think it’s totally acceptable to have a load of tomatoey meatball goodness in a sandwich.
Spaghetti and meatballs
Adapted from Angela Hartnett’s recipe for The Guardian
- 200g/7oz white bread – crusts removed
- Milk – 100-200ml (enough to soak the bread)
- 500g/17oz minced beef
- 250g/9oz minced pork
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 red or green chili, finely chopped
- 2 tbsp grated parmesan, plus more to serve
- 4 anchovies, finely chopped
- 2 400g/14oz tins chopped tomato
- 100ml red or white wine (optional)
- Approx 1tbsp olive oil
- Salt & pepper
- 400g Spaghetti
Start by making the tomato sauce. Heat a splash of the olive oil in a saucepan, and add half of the onion, garlic and chili. Allow to cook over a gentle heat until cooked but not brown. Add the tinned tomatoes and wine if using, season with salt and pepper, and allow the sauce to cook gently, uncovered, while you prepare the meatballs.
Place the bread in a bowl and cover with milk. In a large bowl, combine the meats, onion, garlic, chili, anchovies and parmesan, and season well with salt and pepper. Squeeze the excess liquid from the bread, and add this to the mix in the bowl. Mix well until all ingredients are combined – you can use a spoon, but it’s easiest to use your hands.
Roll the mix into small balls – I usually aim for slightly smaller than golf balls. Heat a frying pan over a medium heat, and brown the meatballs on all sides – do this in batches if needed, do not crowd the pan otherwise the meat will steam rather than brown. Once brown, remove the meatballs to a plate while you finish browning the remainder.
Add the browned meatballs to the tomato sauce, and stir gently until the meatballs are coated in sauce. Allow to cook for around 15-20 minutes, until the meat is cooked through. Cook the spaghetti according to packet instructions, and serve topped with the meatballs and tomato sauce, and some grated parmesan.