My kids love this meatball recipe, no wait…everyone loves this meatball recipe. It’s dead easy and really tasty and a great quick mid week or weekend no fuss ready in 20mins meal. Also, it binds well and seldom falls apart in the pan, tres annoying when THAT happens.
This is again from my first ever cook book “Meals in minutes” by Ainsley Harrison. The book was a gift for Easter from my Mam and Dad in 1998! Chances are if you’ve dined at our house you’ve had this meal! It too has been subject to being primaled up. Here goes:
- 30g organic pecorino cheese, plus extra to serve – if dairy is tolerated
- 4 salad onions
- 2 cloves garlic
- 1 red chilli
- 2 teaspoons fresh thyme leaves
- 400g organic free range pork mince
- Tablespoon of coconut oil
- 100ml red wine, organic preservative free, a course
- Zucchini noodles or any other vegetable or kelp (seaweed) noodles
- 400g can chopped tomatoes
- Cup of any bone broth (optional)
- 1 bay leaf
- Pinch of coconut sugar
- Salt and pepper
Cut the Pecorino into 1.5cm cubes and grate 10secs SP9 (grate cheese)
Add garlic to bowl then roughly chop spring onions and chili then chop 3secs SP6 (finely chop ingredients)
Add pork mince to bowl and combine on REVERSE 10secs SP4 (combine all ingredients)
Roll into small firm balls. Heat the oil in a large pan and cook the meatballs for 3-4 mins, shaking the own frequently until well browned.
Pour in the red wine and bubble vigourously for 1-2 mins.
Spiralise the Zucchini or use your potato peeler to get strips of veggies. Stir the chopped tomatoes, bone broth if using, bay leaf, sugar and salt and pepper into the meatballs; bring to the boil and simmer 8-10mins until the meatballs are cooked through and the sauce has thickened.
To serve place zucchini zoodles on plate and spoon over the meatballs with the sauce. The hot sauce will warm the zoodles up. Sprinkle liberally with extra pecorino and serve with a large green salad.