THE BEST MEATBALLS AND SAUCE YOU’LL EVER MAKE AT HOME
We are still in January and the children are back to school. I know many of us cannot afford to eat out, but that doesn’t mean we shouldn’t eat nice food at home. And I am here to share some of my easy and nice recipes for home cooking. If you can afford to eat out, it is still wise to save that money for something else, especially now that there is a Listeriosis outbreak in South Africa, and we are advised to eat at home more. Nevertheless, let me tell you about these delectable meatballs.
This was one of those random recipes, I had made meatballs last month, although I was very happy with the meatballs, I was not so happy with the sauce that I made. Partly because the red wine I used was too strong for my liking and ended up overpowering the sauce, it was nice but I wasn’t happy enough to share the recipe. So, I have been meaning to make the meatballs again but using white wine (chardonnay) in my sauce, and this was the best decision ever. Without doubt, I never want to share a recipe for the sake of sharing before testing and retesting.
What makes these meatballs so luscious, is the pecorino cheese in them and a hint of the French tarragon and basil. I must say, the mushroom sauce was the luxurious topping, that made the meatballs a restaurant quality. My stomach is smiling as I’m writing this recipe for you. And really, this is one of those dishes I don’t have to oversell as you have to experience the taste yourself. I will end here, and hope that you will have the same experience as I was. Suffice it to say, I must definitely warn you that, this is not for anyone on a strict diet but categorically a worthy cheat meal♥. Enjoy and please do give me your feedback, whether here on the blog or on my social media pages.
300g Lean Beef Mince
1/2 Red Onion, finely chopped
1 1/2 Teaspoons Crushed Garlic
1 Teaspoon Dried French Tarragon
30g Pecorino or Parmesan Cheese, finely grated
3 Tablespoons Panko or breadcrumbs
1 Tablespoon Fresh Basil or Coriander, finely chopped
1 Teaspoon Dried Oregano
2 Tablespoons Olive Oil
Salt and Pepper
MUSHROOM AND PECORINO SAUCE
250g Portabellini Mushrooms
20g Pecorino Cheese or Parmesan Cheese
1/2 Teaspoon Dried French Tarragon
1 1/2 Tablespoons Olive Oil
1/2 Brown Onion, finely chopped
½ Cup White Wine
½ Cup Water or Pasta Water
1 Tablespoon Flour
220ml Double or Fresh Cream
Salt and Pepper
- To make the meatballs: put mincemeat in a shallow and medium bowl, add all the herbs, salt and pepper, chopped onion and crushed garlic then stir until all is combined. Then add panko, cheese and egg, stir (or use your hands) thoroughly until all is well combined.
- Use an ice cream scoop to spoon the meatball mixture, then form a round small ball with both your hands.
- Place the balls in a large rectangular container and refrigerate for 30 minutes to firm up.
- Preheat oven to 190℃
- Heat a large frying pan on medium heat then add oil, when the oil is hot enough add the meatballs and fry (to brown) all sides for about 10 minutes. If your pan is small, fry the meatballs in batches.
- Transfer the meatballs into a baking pan slightly greased with oil, then bake for 15 minutes.
- To make the mushroom sauce: slice the mushrooms and set aside. Heat a large pan on medium heat, add oil and 15g of butter, then add onions and season with salt and pepper. Cook onions until they become translucent for about 2 to 3 minutes, without browning.
- Add tarragon and mushrooms, fry the mushrooms for about 5 to 10 minutes, or until they slightly caramelise.
- add flour and coat the mushrooms for a minute or 2, then add the remaining butter and cook for 2 more minutes.
- Add wine and water, stir and cook for 5 to 6 minutes while you occasionally keep stirring.
- Add cheese and stir until it melts, and cook for 5 minutes.
- Add cream and cook for 5 minutes further, check for seasoning and add salt if needed. Then add meatballs, stir and cook for a minute or so.
- Serve with spaghetti or any kind of pasta.
- Serves 3 to 4.