Richard Whitbread
These are a great standby freezer meal. They can be served with cooked pasta, on baguettes or subs, on thick toast or simply baked with cheese over the top or even by themselves for a little tapas style dish.
Ingredients
Method
Place mince, parmesan, prosciutto, breadcrumbs, 1 tablespoon crushed garlic, egg yolk, herbs and 1 teaspoon pepper into a bowl. Using clean hands, mix well to combine. Roll mixture into walnut size balls.
Heat 1 tablespoon olive oil in a large heavy based saucepan or stockpot over high heat. Cook the meatballs in batches for 3-4 min or until golden. Set aside and repeat with remaining meatballs.
Heat a further 1 tablespoon olive oil in saucepan. Add the onion and garlic, cook, stirring often for 8 min. Pour in the red wine and allow it to reduce by one-third. Add passata and bring to the boil.
Add meatballs to sauce, partially cover with a lid, and simmer over low heat for 1hr or until sauce is rich and thickened. Serve meatballs and sauce as desired – perfect over pasta.Â
TO FREEZE
Allow meatballs and sauce to cool, then transfer to airtight containers. Seal, label, date and freeze. Thaw in the fridge overnight and reheat in saucepan or microwave.
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