I am really excited to share this recipe with you today.
My husband went away for business for a few days and when he came back I presented him with a warming hearty meal: Sicilian meatballs served with a delicious organic cabbage, spelt bread to mop up the juices and a good full bodied fruity Sicilian Nero d’Avola wine.
I bought very lean mince, made a sauce with tomatoes, added pinenuts and sultanas… the meat was so tender it was addictive! I swear this is one of the tastiest meals I have made in ages. This recipe would be fabulous for a dinner party and can be made in advance. This could also be a good sauce for pasta.
Whilst making this recipe I have been wearing my new smart apron which states: “I bake therefore I am” as this suits me perfectly.
I dried my washing up with my new tea towel all courtesy of Brainbox Candy which today is offering the same apron and tea towel to 3 lucky My Little Italian Kitchen readers. If you would like the chance to win enter the gleam box below.
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- Prep Time : 30 minutes
- Cook Time : 35 minutes
- lean mince - 800 g - 28 oz - a little less than 4 cups
- bread - 100 g - 2 cups
- onion - 1
- parsley - small bunch
- basil leaves - handful
- olive oil
- salt and pepper
- chopped tomatoes - 2 cans (800g - a little less than 4 cups)
- pinenuts - 2 tbsp
- sultanas - 3 tbsp
- grated Parmesan or Pecorino cheese - 3 tbsp
- egg - 1
Cut the bread into pieces and soak it in little warm water. In a colander wash the sultanas under warm running water and set aside.
Chop finely the parsley and the garlic.
In a bowl put the mince, the squeezed bread, the chopped garlic and parsley, the egg, salt and pepper, Pecorino or Parmesan cheese and using your hands combine well all your ingredients.
Form small balls the size of a walnut.
In a large pan heat up 4 tbsp of olive oil and when it is hot add the meatballs. Brown them for 5 minutes or so turning them to allow them to cook evenly then remove them from the pan and put them on a plate.
Chop the onion finely. In the same pan add 2 tbsp of olive oil and the onion; stir fry until translucent for a couple of minutes. Add the chopped tomatoes, the basil leaves, salt and pepper and let it bubble up for 10 minutes. Stir from time to time. Add the meatballs, the sultanas and the pinenuts and continue cooking for a further 20 minutes over a low heat.
Serve this fantastic dish with a robust and fruity red wine. What a fantastic meal this was! If you make it too I am sure you will love it.
I received an apron and teatowel from Brainbox Candy to review. No payment was received. All opinions are my own.