Updated: Aug 14, 2019
COOKBOOK: This Could Get Messy - James Wirth
Meatballs have been a favourite of mine lately. There are so many combinations of sauces you can make to make these a family favourite for dinner.
The meatballs can be made in advance and they can be put in the freezer for a later day. Any excess sauce can be added to a pasta and the kids will love it! This sauce can also be frozen and used on a later day.
Hope you enjoy
Olive oil for frying, approx 2 tablespoons
3 large carrots, peeled & grated
600g minced pork
600g minced chicken
Salt & pepper
1 large egg, beaten lightly
240g breadcrumbs , for crumbing
olive oil for frying
2 large capsicums , 1 red / 1 green , chopped
2 brown onions, chopped
3 garlic cloves, sliced
1 teaspoon cumin
2 tablespoons of Italian Seasoning (dry herbs)
250ml chicken stock
2 x 400g canned tomatoes
Cook the carrot in a microwave for a few minutes (just to soften it)
Combine the minced pork and chicken in a bowl. Add salt & pepper and drained cooked carrots. Add the egg. Combine well.
Take a tablespoon of mixture and roll into a ball shape. Roll them in breadcrumbs until coated. Refrigerate for approx 20mins before cooking.
Heat the olive oil in pan. Fry the meatballs for approx 6-7mins, turning frequently until they are browned on all sides. Remove from the pan.
In the same pan, if too dry add 1 extra tablespoon of olive oil, heat up , add the garlic and onions. Fry until just soft. Add the capsicums/peppers, add the Italian seasoning & cumin. Fry for a minute or two. Add stock and canned tomatoes, bring to boil and simmer for 20mins. In the last 5mins, puree the sauce with either a hand held puree blender or a stand up blender.
Place the meatballs back in the pan and add the puree sauce over them. Simmer for 10mins. Ready to serve.
Please Note: Extra sauce can be cooled and put in the freezer for a future pasta sauce.