Pork And Onion Meatballs With Tomato Sauce Food

PORK MEATBALLS WITH SPICY TOMATO SAUCE (OAMC)

Steps:

• Heat 2 tbsp oil in a heavy frying pan, add the onion and sweat over a low heat until soft but not coloured. Add the garlic, chilli and parsley and cook for 1 further minute. Remove from the heat and allow to cool.
• Stir the onion mixture into the minced pork. Season with salt and ground black pepper.
• With floured hands, shape the mixture into equal-sized meatballs.
• Heat a little more oil in a frying pan and fry the meatballs until golden brown all over. It may be necessary to do this in several batches, keep them warm whilst you make the sauce.
• To make the sauce; heat the remaining olive oil in a heavy-based pan and add the garlic. Tip in the chopped tomatoes, stock, tomato paste and harissa and simmer 25-30 minutes with a lid on until the sauce looks thick and glossy. Taste and season. Mix with the meatballs and sauce.
• Serve with pasta.

MEATBALLS IN ONION SAUCE

Steps:

• Soak bread crumbs in milk.
• Mix all remaiing meatball ingredients except butter.
• Form into walnut sized meatballs.
• Brown them well in the butter.
• Cover and simmer 1 hour.
• Sauce:
• Saute onions in butter until carmelized.
• Blend in flour and salt.
• Slowly add milk and beef broth.
• Stir until it thickens somewhat.
• Pour over meatballs and serve.

MEATBALLS WITH TOMATO SAUCE

Steps:

• One of the key steps in creating world class meatballs is to not overwork the ingredients when mixing, so keep this tip in mind when combining the ingredients. In a large bowl add the ground meat, garlic, onion, grated cheese, parsley, salt and pepper, and breadcrumbs. Gently mix the ingredients by hand (do not use a mechanical mixer) until the ingredients are combined.
• Next, combine the egg and milk in a smaller bowl and mix well. Add the milk/egg mixture to the already combined ingredients and mix until the meat has absorbed the liquid (again keeping mind to not overwork the mixture).
• All mixing should be done by hand. Next, scoop about 1 1/2 tablespoons of the mixture into your hand and gently form a ball. Again, do not overwork the mixture.
• You're simply looking to keep the integrity of the ball shape and not to create a snowball-like meatball you can hurl through the air (tightly packing the meat will result in a very tough and dense meatball).
• You can make the meatballs larger but we like our meatballs on the smaller side.
• Next, bring the Canola oil up to heat in a large fry pan and place 6-7 meatballs in your pan being careful not to crowd the pan. You should have a medium flame going underneath your pan because you will not be finishing the meatballs in tomato sauce. The medium flame will ensure you don't burn the meatball exterior while leaving the interior raw. I generally fry the meatballs for about 2-3 minutes on each side and then remove them to an elevated oven tray (and place them in a 200 degree C oven until they're ready to be consumed).
• Prior to serving you can ladle a bit of hot tomato sauce over the meatballs, this way the lovely meaty crust is preserved with the added luxury of a bit of tomato sauce.