Sunday, 30 June 2013

Neapolitan Spicy Meatballs in Tomato Sauce.

The first Gino book I brought was entitled Buonissimo and I was enticed by the low sale price at WH SMITH (was £5 at the time) and that Gino was very popular Let's Do Lunch on ITV serving up delicious Italian meals on his show with Mel Sykes. I now have three Gino cook books (The Italian Diet and Gino Pasta) and can honestly say that I have not cooked a recipe that did not taste delicious. What intrigued me about this recipe, is the use of salami in the meatball mixture and how this would taste as I have only made meatballs using one meat before. The meatballs were delicious and very easy to make. Here is how they turned out:
Neapolitan spicy meatballs.

Neapolitan spicy meatballs.

Recipe for Neapolitan spicy meatballs in tomato sauce.

500g minced beef
100g salami, chopped
3 garlic cloves, crushed
70g fresh white breadcrumbs
1 teaspoon dried chili flakes
100g freshly grated Parmesan cheese
1 egg
2 x 720g bottles of passata (sieved tomatoes)
4 tablespoons oil
salt and pepper

Combine the minced beef, salami, garlic, breadcrumbs, chili flakes and Parmesan in a large bowl. Season with salt and break the egg. Mix all the ingredients thoroughly with your hands and shape into 8 balls. Place on a plate and leave in the fridge for 20 minutes.
Meanwhile, pour the passatta into a large saucepan and place over a medium heat. Season with salt and pepper, bring to the boil then remove from the heat.
Heat the oil in a large frying pan and fry the meatballs for about 5 minutes until golden brown all over.
Place the meatballs in the tomato sauce and continue to cook on a medium heat for around 30 minutes with the pan half covered. Stir occasionally and, if the sauce gets too thick add a little water.
Serve the meatballs with the sauce and some freshly cooked pasta or plain rice.


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