Meatballs are on the menu, these Slow Braised Pork Meatballs are sumptuous and easy to make, leftovers can be turned into a lunchtime sub, a meatball pasta bake or Ribollita meatball soup.
Slow Braised Pork Meatballs Recipe
Serves 8
Ingredients:
¼ cup (60ml) extra virgin olive oil
1 sprig fresh bay leaves
Meatballs
120g fresh sourdough breadcrumbs
1/3 cup (80ml) milk
1/3 cup (25g) finely grated parmesan
500g pork mince
500g veal mince
1 onion, grated
1 carrot, finely grated
2 cloves garlic, crushed
1 egg
1 tsp dried oregano
¼ cup flat leaf parsley, finely chopped
¼ cup sage leaves, finely chopped
Tomato Sauce
1 onion, finely chopped extra
2 tbsp tomato paste
1 cup (250ml) red wine
700g jar passata
2 tbsp brown sugar
2 tbsp red wine vinegar
Method:
Preheat oven to 180°C (160°C fan forced).
To make the meatballs, place the breadcrumbs, milk and parmesan in a large bowl and mix to combine. Add the minces, onion, carrot, garlic, egg, oregano, parsley and sage, season with salt and pepper and mix to combine.
Roll 1/3 cup of the mixture into balls and refrigerate for 15 minutes, to firm slightly. Heat 2 tablespoons oil in a large, heavy-based, flameproof and ovenproof pan over medium heat. Cook meatballs, in 2 batches, turning, for 6-8 minutes or until golden.
Remove from the pan and set aside. Add the remaining oil, reduce heat to low. Add the extra onion and cook for 4 minutes or until softened. Add the tomato paste and stir to combine. Add the wine, passata, 1 cup water, sugar and vinegar and then stir to combine.
Return the meatballs to the pan, add the bay leaf and cover with a tight-fitting lid (or foil). Cook in the oven for 20 minutes. Remove the lid and continue to cook for a further 10 minutes or until meatballs are browned and sauce is rich.
To serve:
These meatballs are perfect added with mashed potato and parmesan for an instant winter comfort dinner. For a fuss-free meatball sub, heat the meatballs and some sauce and serve them in a crusty baguette with melted cheese and rocket.
To freeze:
Divide the meatballs and sauce into glass containers and freeze for up to 2 months. Thaw for 6 hours in the refrigerator. Freezing the meatballs with the tomato braising liquid ensures they won’t dry out when you reheat.
To reheat:
Place in a heavy-based saucepan over low heat. You may need to add between one quarter and one half cup of water to the braising liquid as you bring them to simmer so that the sauce doesn’t thicken too much.
Got Leftovers?
Make our Winter Greens and Meatball Pasta Bake
