Jemma from Coolum Beach
The fruit or vegetable grown is:
Tomato
Recipe: Italian Meatballs in Tomato Sauce
Ingredients:
Meatballs
750g lean beef mince
4 cloves garlic, crushed
2 tbs fresh breadcrumbs
1 egg, beaten
½ cup fresh ricotta
¼ cup freshly grated parmigianino
½ cup finely chopped flat leaved parsley
½ cup finely chopped basil
pepper to taste
Tomato Sauce
2 tablespoons extra virgin olive oil
1 onion, puréed
1 bay leaf
1 x 750ml bottle tomato passata
420g chopped tomatoes
1 tsp sugar
pepper to taste
Pesto Oil
1 bunch basil, leaves picked
1 clove garlic, chopped
¼ cup pine nuts, toasted
¼ cup grated parmigano or pecorino cheese
1 cup extra virgin olive oil
Method:
1. For the meatballs, combine all ingredients in a large bowl. Using clean hands, mix until well combined. Divide mixture and shape into meatballs. Place onto a plate; cover with cling film and refrigerate for 10 minutes.
2. For the tomato sauce, heat oil in a large pan over medium heat. Add onion and bay leaf and cook 5 minutes or until onion has softened. Stir in passata, tomatoes and sugar. Simmer on low heat for 10 minutes. Season to taste with pepper. Remove meatballs from refrigerator and add to hot sauce; simmer gently for a further 30 minutes, stirring occasionally.
3. For the pesto oil, place basil leaves, garlic and pine nuts in a food processor; process until smooth. While the motor is still running, pour oil in a gentle stream until mixture combines and thickens. Stir in grated cheese and adjust seasoning.
4. Serve meatballs and tomato sauce over pasta. Add a drizzle of pesto oil.
Store leftover meatballs and sauce in the fridge ready for a quick lunch the next day.
Leftover pesto oil can be stored in the fridge (a clean glass jar is ideal) and used as a spread on a sandwich or to liven up a home made pizza.
