With the Tasmanian Natural Garlic and Tomato Festival on this weekend, we thought it was a good time to do a classic meatball recipe! I was also fortunate enough recently to taste some of the fresh, handmade pasta available from 41 Degrees South – it’s delicious!! So here’s a classic New York Italian take on Pasta with Meatballs.
Recipe credit: https://www.jamieoliver.com/videos/new-york-style-meatballs-gizzi-erskine/
- 1 medium onion, finely chopped (Steve’s Vegies)
- Olive oil (The Village Olive Grove)
- 2-3 cloves of garlic, grated or finely chopped (Old School Farm)
- 1 sprig of rosemary, finely chopped
- fresh thyme to taste, finely chopped (Thirlstane)
- 450g of minced beef and 450g minced pork (or 900g of one or the other, but a combination is ideal) (Real Beef, Langdale, Mount Gnomon)
- Salt and pepper to season
- 3 onions, chopped (Laos Fresh Farm)
- 1/2 – 1 bulb of garlic, peel removed from cloves
- 1kg fresh tomatoes (any size) (Seven Springs)
- 1 x 400g tinned tomatoes
- 1 heaped tablespoon of tomato paste
- 1-2 tablespoons of sherry vinegar
- 1 teaspoon of sugar
- 1-2 hands full of fresh basil (Thirlstane)
Fresh Pasta (41 Degrees South)
Preparing the Meatballs
- Heat the olive oil in a frying pan and sautee onion and garlic,
- Place the finely chopped rosemary, thyme and sauteed onion and garlic in a mixing bow.
- Add the mince combination to the mixing bowl
- Season with pepper and salt and mix thoroughly with your hands
- Shape the mixture into golf ball sized meatballs, place into a baking dish and chill.
- Heat olive oil in a pot and add the chopped onion. Slowly sautee.
- Add the garlic cloves and pop a lid on the pot. Continue to heat for 10-15 minutes, until totally soft
- Add the fresh and tinned tomatoes to the pot
- Add the tomato paste, sherry vinegar and sugar
- Let the mixture simmer and reduce for about 40 minutes
- Blend up the mixture in a blender or using a stick blender, until smooth
- Return to pot and add 1-2 hands full of fresh basil
Cooking the Meatballs
- Heat some olive oil in a pan. Make sure it’s sizzling.
- Cook the meatballs until they get some deep brown colour on them
- Add to sauce and cook for another 10 minutes
- Add your pasta to boiling water and cook for 2-3 minutes (if it’s fresh pasta)
To serve, plate up the pasta, topped with some meatballs, sauce and finished with some grated parmesan cheese.