Spiced Meatballs with Linguini

Serves 6

Preparation time: 30 minutes

Cooking time: 40 minutes

The recipe suits the 30 cm Shallow Casserole very well, because you need a wide, shallow pan to fry the meatballs, then a lid while cooking them. You can, however, also cook this recipe in a large frying pan with a lid.

INGREDIENTS

  • 450 g (1 pound) dried linguini

For the meatballs:

  • 450 g (1 pound) minced lean beef
  • 225 g (1⁄2 pound) minced lean pork
  • 1 medium onion, chopped finely
  • 125 g (2 cups) fresh white bread crumbs
  • 2 teaspoons ground hot chilli powder
  • 1 teaspoon ground allspice
  • 2 tablespoons fresh chopped
  • flat-leaf parsley
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon freshly ground black
  • pepper
  • 1 large egg, beaten
  • 2 tablespoons vegetable oil, for frying

For the sauce:

  • 2 tablespoons vegetable oil
  • 1 onion, chopped finely
  • 2 garlic cloves, crushed
  • 1 red pepper, seeded, quartered, and cut into thin slices
  • 450 g (1 pound) canned plum tomatoes, chopped, with their juice
  • 2 bay leaves
  • 2 tablespoons fresh chopped
  • flat-leaf parsley
  • salt and freshly ground black pepper

1. Put all the meatball ingredients into a large bowl and mix thoroughly. Turn out onto a well floured surface and divide into 24 equal pieces.

2. Using wet hands, form each piece into a ball and place them on a baking sheet, spacing them well apart. Cover and refrigerate for at least 1 hour before frying.

3. Heat the oil in the shallow casserole over a medium heat on the hob. Add a few meatballs at a time and fry until all are evenly brown; transfer them to the upturned lid as they brown.

4. If necessary add a little more oil to the pot, then add the onion, garlic, and pepper, fry until they begin to soften.

5. Add the tomatoes with their juice, the bay leaves, parsley, and some seasoing.

6. Return the meatballs to the sauce, cover, and simmer for 20 to 30 minutes, turning the meatballs over at least once.

7. While the meatballs are cooking, cook the linguini until it is “al dente”; drain well. Divide the linguini between 6 serving plates and top each one with the meatballs and a little sauce.

If you make the meatballs from fresh meat they can be frozen at the end of Step 2, so that they are ready in advance when you want to make the dish. Thaw them before cooking.

Wine: This classic Italian dish deserves a wine of Italian heritage. A good quality Chianti would make an excellent accompaniment or try one of the Sangiovese-based red wines from California.

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