(My best ever) Juicy Beef and Pork Meatballs, Bacon and Chilli Rich Tomato Sauce
I have made this dish four times over the past six weeks. I've been trying to perfect it each time, and I can confidently say I think I've nailed it now. When I remove the meatballs from the oven, I find it hard not to devour two or three on their own before going into the rich, thick sauce. I plan to make these meatballs into burger patties and try them out in burger buns or as rissoles on the BBQ. I found the texture juicy and incredibly flavoursome.
This dish has now been gobbled up by adults and teenagers alike, and getting the thumbs up from the latter is always a sign you are onto a winner. I'd love to hear any feedback below on how you found the results of this recipe if you try it yourself.
You can prep it all night before a big family weekend dinner, and feel free to use fresh herbs instead. I've found these squeezy supermarket-brand herb tubes—especially the basil and garlic—a total time-saver in the kitchen and have a great flavour. I’M NOT SNOBBISH OR OVERLY PICKY ABOUT SUCH CORNER-CUTTERS.
also you don’t have to slow roast the tomatoes if you don’t have the time/can’t be bothered, i like to do this myself but if you prefer, just throw in another 200g of pre-made good-quality tomATO sauce/passata.
serves 6
makes 30 meatballs
LINKS TO THE ACTUAL PRODUCTS/Brands I USED IN THIS RECIPE ARE NOTED IN BOLD BELOW
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FOR THE SAUCE
6 x large, truss tomatoes, quartered
Olive oil spray
Pinch caster sugar
8-10 fresh basil leaves
1 medium brown onion, peeled, finely diced
1 tbsp squeezy garlic or 4 plump fresh cloves, peeled and minced
200g streaky, rindless, free-range bacon, excess fat removed, very finely chopped
1 tbsp good quality balsamic vinegar
800g tomato and basil sauce
2 tsp squeezy basil
1 cup bold red wine - I used a barossa Shiraz
extra pinch caster sugar
Salt and freshly ground black pepper
FOR THE MEATBALLS
1 cup fresh breadcrumbS
1 large onion, peeled + whizzed to a pulp in a food processor
1/4 cup milk 500g free-range pork mince
500g beef mince
1 free-range medium egg
1 heaped tbsp squeezy garlic
3 tsp squeezy basil
1/4 cup finely chopped parsley
2 tbsp Tabasco siracha
1/2 cup grated Parmesan, plus extra to serve
1 level tsp ground nutmeg
Salt and freshly ground black pepper
you will also need
light/regular olive oil, for frying
600g spaghetti
Parmesan cheese, grated, to serve
Garlic bread, to serve
Preheat oven to 140˙C.
Line a baking sheet with baking parchment. Place tomatoes on top, spray with olive oil, season with salt and pepper, sprinkle sugar over tomatoes and dot with the large basil leaves. Roast in the oven for 2-3 hours until very soft. Remove, allow to cool and then blitz in a food processor until smooth. Set aside.
To make the meatballs, add all ingredients to a large mixing bowl and combine well. I use a pair of latex gloves and my hands to do this, as it's the easiest way to combine everything thoroughly.
Line a second baking tray with baking paper. Using a tablespoon measure as a portion guide, roll the mixture into 30 golfball-sized balls. Set on the pre-lined baking sheet, cover with cling wrap and chill in the fridge for 2 hours.
Whilst the meatballs are chilling, start on your sauce.Add a decent glug of olive oil (1-2 tbsp) to a large pot set over medium/high heat. Add your chopped onions and fry, stirring often, until softened. Turn the heat down to medium, add the garlic, and fry for 2-3 minutes, ensuring it does not burn. Then, add the finely chopped bacon and cook, stirring often for 4-6 minutes or until golden and starting to turn crispy.
Add the balsamic vinegar to deglaze the mix, and using a flat wooden spatula/spoon, scrape up all the bits stuck to the bottom of the pot, then pour in your two bottles of sauces and your blitzed slow-roasted tomatoes along with the squeezy basil paste (or you can add in fresh basil leaves if you prefer), red wine and a small pinch of caster sugar.
Bring to a boil and then simmer over low heat for 1-2 hours (or longer if you can/have the time). Stir occasionally to ensure the sauce does not stick to the pot's base. After 1 hour of simmering, season to taste with salt and freshly ground black pepper.
To cook the meatballsHeat oven to 180˚C.
To cook the meatballs, heat a decent glug of olive oil in a large, non-stick frying pan. In two batches, gently fry the meatballs on all sides until lightly browned. Transfer to a large baking tray lined with non-stick parchment and bake in the oven for 10 minutes until cooked. I like to add a knob or two of butter halfway through and spoon it over the meat to add extra flavour.
Whilst meatballs are roasting/finishing off, cook spaghetti as per your packet instructions. Be sure to retain 3/4 cup of the pasta water before you drain the spaghetti and add this to your warm pasta sauce.
Transfer cooked meatballs into the warm tomato sauce using a slotted spoon and gently stir to coat.
Serve the meatballs piping hot on top of the plated spaghetti, freshly grated Parmesan, and hot garlic bread.