Introduction
If you’re looking for a hearty and nutritious meal, this recipe for meatballs with a rich passata sauce is perfect. Combining lean beef and pork with fresh vegetables, these meatballs are not only flavorful but also a great way to incorporate more vegetables into your diet. Whether served over pasta, with crusty bread, or on their own, this dish is sure to satisfy.
Detailed Ingredients with measures
– 1 onion
– 4 cloves of garlic
– 1 courgette
– 6 chestnut mushrooms
– Olive oil
– 200g higher-welfare lean minced beef
– 200g higher-welfare lean minced pork
– 50g wholemeal breadcrumbs
– 20g Parmesan cheese
– 1 large free-range egg
– 1 x 600g jar of passata
Prep Time
Preparation takes approximately 20 minutes.
Cook Time, Total Time, Yield
Cook time is around 40 minutes, making the total time roughly 1 hour. This recipe yields about 24 meatballs, perfect for a family meal or meal prep for the week ahead.
Enjoy this delicious and wholesome dish that combines lean meats and fresh vegetables in a savory sauce!
Detailed Directions and Instructions
1. Prepare the vegetables
Peel the onion and 2 cloves of garlic. Coarsely grate them along with the courgette and mushrooms using a box grater.
2. Sauté the vegetables
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the grated vegetables and cook for 10 minutes until softened.
3. Cool the vegetable mixture
Transfer the cooked vegetables to a bowl and let them cool.
4. Combine meats with vegetables
Once cooled, add the minced beef and pork to the vegetables.
5. Add breadcrumbs
Add the breadcrumbs to the mixture.
6. Incorporate cheese
Finely grate most of the Parmesan cheese into the mixture.
7. Add egg and season
Crack in the egg and season with a little black pepper.
8. Mix the ingredients
With clean hands, mix everything together until well combined.
9. Shape the meatballs
With wet hands, shape tablespoons of the mixture into 24 small balls.
10. Firm up the meatballs
Place the meatballs on a tray and refrigerate for about 10 minutes to firm up.
11. Cook the meatballs
Heat 1 teaspoon of olive oil in a large non-stick frying pan over medium heat. Add the meatballs to the pan and cook for 8 to 10 minutes, turning regularly, until golden brown all over.
12. Prepare garlic for the sauce
Peel and finely chop the remaining 2 cloves of garlic.
13. Add garlic to the pan
Create a space in the pan between the meatballs and add the chopped garlic. Cook for 2 minutes.
14. Add passata
Pour in the passata and gently shake the pan to coat the meatballs evenly in the sauce.
15. Simmer the meatballs
Simmer for 30 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.
Notes
Serving Suggestions
Pair the meatballs with pasta, rice, or crusty bread to soak up the sauce.
Storage Instructions
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
These meatballs freeze well. Place them in a freezer-safe container and freeze for up to 3 months. Reheat thoroughly before serving.
Variation Ideas
Experiment with different herbs and spices for additional flavor; consider adding fresh parsley or chili flakes for a kick.
Cook techniques
Grating
Grating vegetables like onion, courgette, and mushrooms helps to evenly incorporate them into the meat mixture, ensuring a well-distributed flavor and texture.
Sautéing
Sautéing grated vegetables in olive oil softens their texture and enhances their natural sweetness, which adds depth to the flavor of the meatballs.
Chilling
Refrigerating the shaped meatballs for about 10 minutes firms them up, making it easier to handle and cook them without falling apart.
Browning
Browning the meatballs in a non-stick pan gives them a nice crust and develops a richer flavor through the Maillard reaction.
Simmering
Simmering the meatballs in passata allows them to absorb the sauce’s flavor while keeping them moist, resulting in a delicious and cohesive dish.
Seasoning
Adding a pinch of black pepper and the tanginess of Parmesan enhances the overall flavor profile of the meatball mixture.
FAQ
Can I use other types of meat?
Yes, you can substitute the minced beef and pork with other types of ground meat, such as turkey or chicken, if preferred.
What can I use instead of wholemeal breadcrumbs?
You can use regular breadcrumbs, gluten-free breadcrumbs, or even crushed crackers as a substitute.
How do I know when the meatballs are cooked through?
The meatballs are fully cooked when they are golden brown on the outside and reach an internal temperature of 75°C (165°F).
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs in advance and refrigerate them for up to a day or freeze them for later use.
What should I serve with the meatballs?
These meatballs go well with pasta, rice, or a fresh salad, along with some crusty bread to soak up the sauce.
Conclusion
This recipe provides a delicious way to enjoy lean meats and vegetables in the form of flavorful meatballs simmered in a rich tomato sauce. The combination of minced beef and pork, coupled with grated vegetables, ensures a nutritious dish that’s both satisfying and wholesome. Easy to prepare, these meatballs can be a standout feature for family dinners or meal prep for the week.
More recipes suggestions and combination
Pasta with Meatballs
Serve the meatballs over your favorite pasta for a classic Italian dish. Pair it with a sprinkle of fresh basil and additional Parmesan cheese for enhanced flavor.
Meatball Subs
Stuff the meatballs into a crusty sub roll and top with melted cheese and a drizzle of marinara sauce for a satisfying sandwich option.
Meatball & Vegetable Stir-Fry
Combine the meatballs with a mix of bell peppers, broccoli, and snap peas, then stir-fry in a soy sauce-based glaze for an Asian-inspired twist.
Meatball and Rice Casserole
Layer cooked rice with the meatballs and passata in a baking dish, then top with cheese and bake until bubbly for a comforting casserole.
Meatball Salad
Toss the meatballs with mixed greens, cherry tomatoes, and a light vinaigrette for a protein-packed salad that’s perfect for lunch.
Stuffed Peppers with Meatballs
Mix the meatball mixture with quinoa or rice and stuff into halved bell peppers. Bake until the peppers are tender for a nutritious meal.
