Yummy Scrummy Meatballs

The word Meatballs would have would have been met with revulsion by me up to a few short years ago...this stems from childhood when a school mate used to bring in tinned meatballs...I could not have imagined anything more vile.
I am hugely grateful to my sister Angela and her husband Steve who are both fantastic cooks for introducing me to this recipe and more importantly cooking them for me...from that first time tasting them they have become a regular feature on our weekly menu.

Madeleine gloved up and ready to help!!

The recipe is from Nigella Lawsons book Nigella Bites and it is so easy and is a great hit with both kids and adults....where possible get the kids to help rolling the meatballs, it not only speeds the process up but it gives them a job that even the younger ones can manage and helps get them involved and interested in cooking which is always a bonus.
This quantity usually is sufficient for two dinners for us so I usually freeze half, so it would serve 8 adults easily.

Ingredients
Meatballs
1 lb Minced Pork
1 lb Minced Beef
1 egg
2 Tblsp freshly grated parmesan
1 garlic clove crushed
1 teaspoon dried oregano
3 tblsp semolina or breadcrumbs
Salt and Pepper

Mix everything in a large bowl...you really need to mix well to ensure the ingredients are evenly distibuted...then shape into quite small balls...think walnut size, wet hands make it easier to roll although I tend to make the kids wear disposable gloves as their grasp of the danger of raw meat is dismal!!. When they are rolled place in the fridge and make the sauce...

Ingredients
Sauce
1 onion
2 cloves Garlic
1 teaspoon oregano
1 tablespoon butter
1 tablespoon olive oil
700 g of passata
Pinch sugar
Salt and pepper
100 ml milk

Place onion garlic and oregano in food processor and blitz
Heat butter and oil in a large deep pan
Add blitzed ingredients and cook on low/medium heat for 10 mins stirring occasionaly
Add the passata and half fill container with water and add this also, along with the sugar salt and pepper and cook for 10 mins, dont worry if sauce looks thin, it will thicken later, stir in the milk and then drop in the meatballs one by one into the sauce, do not stir the mixture until the meatballs have had a chance to cook a little and have firmed up.
When all the meatballs have been added partially cover with a lid and cook for about 20 mins.
Serve with spagetti/ linguine or tagiatelli and sprinke with parmesan
Enjoy!