- 1 cup breadcrumbs or Panko breadcrumbs
- 600g of good quality steak mince
- 600g of good quality pork mince
- 4 cloves organ garlic, pressed or minced
- 1 organic or free range egg
- 1 cup (1 1/2 ounces) finely-grated Parmesan cheese
- 1/4 cup finely-chopped fresh Italian herbs (I used half parsley, half basil)
- 1 yellow onion
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red chilli flakes
- Brown rice pasta or normal fresh penne pasta
- Olive Oil - Filippo Berio Classico
- 1 cup of freshly grated white and red cheddar (Dubliner Cheese)
- 1 Buffalo Mozeralla Ball.
- To start place the pork and steak mince into a large bowl (set aside)
- In your food processor pop in the basil, parsley, garlic cloves, oregano, chilli and good drizzle of Filippo Berio Olive Oil (Classic. Whizz all the ingredients up in the food processor until it forms a nice green eyed monster liquid. Use less garlic if you are not a huge fan. Keep whizzing it up until it gets to a cream like consistency and add more olive oil if you feel it needs it to create the dreamlike consistency.
- Pour this mixture into a the steak and pork mince and work it right through with your hands (it's messy) but the smell is divine)
- Now crack one organic egg on top and throw in your breadcrumbs and again work this through with your hands to ensure that the mixture is getting stiff like to allow you to form the meatballs. Season with Maldron salt and pepper and start forming decent size meatballs in the palm of your hand and place each one in on a large turkey roasting dish.
- This particular recipe will make enough meatballs for 4-5 people, you can even use the meatballs for two nights in a row if you wanted.
- Once the meatballs are formed, pour the tomato and basil sauce all over the meatballs making sure each one is coasted evenly.
- Now sprinkle freshly grated Dubliner white and red cheese all over the top ensuring everywhere is coated. Then chop up your buffalo mozeralla ball and place on the top and season with salt and pepper. Final step then grate some fresh good quality parmesan cheese on top and place into a preheated over for 45 -50 minutes.
- On the last 10-15 minutes before the meatballs are due to come out of the oven, throw on your pasta and/or garlic bread.
- Serve the meatballs immediately and serve with a nice glass of Oyster Bay Merlot, (if it's the weekend and it's your treat)
NotesIf you have time when you have your meatball mixture prepared place it in the fridge for over two hours or overnight to allow all the flavours to work through the mixture. If you don't have time don't worry it will still be lovely.
Plus the meatballs taste even nicer the following day if you have any left over.