Morning prep.
500g nice minced pork.
As much minced garlic and onion as you want. I go 5 garlic cloves as I love the stuff.
breadcrumbs, dried basil, oregano, thyme, salt and pepper, paprika and bit of chili powder, dash of flour and a little bit of beaten egg.
Mix her up.
Then into the fridge on a plate wrapped in cling film.
Sauce.
I do lots of garlic and a good bit of onion and one carrot, all finely chopped up and slowly sauteed.
In with a can of chopped tomatoes, 2 cans full of water, four extra tomatoes chopped up and, about 4 stalks worth of basil leaves, a good dollop or two or three of house red and boil then simmer down.
Add a sprinkle of sugar, salt and pepper, paprika, chili pwder, oregano and tomato puree when reduced. Then bugger off for the day.
Evening:
Now get your sauce into a small pan so it is deep and simmer away as you prep your meatballs. Throw in 4-5 extra basil leaves.
Roll 'em into golf sized balls on a floured board so they're coated.
Brown 'em up, but you don't want to cook them fully, just a nice brown frying.
*plop* Messy business.
This is where you cook them, slowly simmering in the sauce, this way they're lovely and soft and tender.
Onto yer table.
Fresh basil, bread roll, mozzarella.
The meatballs look a bit bland, but be fooled not. The flavour of the herbs and garlic and soft texture of the (pretty much steamed) pork is utterly delicous.
Two satisfied bellies later.
Happy New Year Mo'Fo's.