MIA’S MEATBALLS

LE POLPETTE DI MIA

Serves 4 Preparation time 40-45 minutes, plus chilling Cooking time 2 hours 30 minutes

“This is one of my daughter Mia’s favourite recipes, not only to eat but to make. The meatballs will be the best you have ever tasted; the secret is the bread soaked in milk – it makes them so tender. They also work well with rice, or any leftovers are amazing in a panini.”

INGREDIENTS

For the meatballs

• 2 tbsp olive oil

• 5 slices of white or brown bread, crusts discarded

• 200ml/7fl oz milk (whatever you have in the fridge is fine)

• 500g/1lb 2oz minced pork

• 250g/9oz minced beef

• 2 tbsp finely chopped fresh flatleaf parsley leaves

• 1 large clove garlic, crushed

• 75g/3oz finely grated pecorino

• 1 egg

• 500g/1lb 2oz fresh egg tagliatelle or fettuccine pasta

• Sea salt and freshly ground black pepper

For the sauce

• 6 tbsp olive oil

• 1 large clove garlic, crushed

• 3 x 400g tins chopped tomatoes

• 8 large basil leaves, torn in half

• 2 mozzarella balls (125g/4½oz each), drained, cut into small cubes and refrigerated

1. Take a flat medium baking tray and pour in the 2 tbsp olive oil. Using your fingertips, spread the oil all over the tray and set aside.

2. Break the bread into a bowl and pour over the milk. Using your fingertips, mix together to make a paste. Add the minced meats and combine. Now add the parsley, garlic, pecorino, 2 tsp salt and ½ tsp pepper, crack in the egg and use your hand to mix it all together.

3. Divide into 10 large meatballs, rolling between your palms for 30-40 seconds to become compact. Gently place on the prepared tray. Cover with

clingfilm and rest in the fridge for 30 minutes (or overnight).

4. Place a large saucepan over a medium heat, pour in the olive oil, place in 8 meatballs and fry for 15 minutes, gently turning regularly using 2 tablespoons, browning them all over. (Set aside the remaining 2 meatballs for the sauce.) Switch off the heat and carefully transfer the cooked meatballs one by one to a large plate, leaving the oil and juices in the saucepan.

5. For the sauce, place the same saucepan back over a medium heat and add the remaining 2 raw meatballs. Add the crushed garlic, and, using a wooden spoon, break the meatballs into small pieces and fry for 4 minutes. Pour in the chopped tomatoes, basil leaves, 2 tsp salt and ½ tsp pepper.

6. Fill one tomato tin with hot water and add to the saucepan. Stir, then simmer for 10 minutes, stirring occasionally and making sure you scrape the base of the pan for any caramelised bits.

7. Reduce the heat to minimum and carefully place the whole meatballs in the sauce, also pouring in any juices. Gently stir, making sure the meatballs are completely covered. Cook for 2 hours, stirring occasionally and always gently, so you don’t break the meatballs. Turn off the heat.

8. Fill a large saucepan with 4ltr/7pt of water and 1 tbsp salt and bring to the boil. Add the pasta and cook until al dente.

9. Meanwhile, carefully remove the meatballs from the sauce and keep warm. (If serving with rice, you don’t need to remove the meatballs, you can just spoon them on the rice.)

10. Drain the pasta and tip into the sauce. Stir, ensuring the pasta is well coated. Divide the pasta and meatballs between 4 warmed plates, with the sauce, and sprinkle over the mozzarella.