There is nothing tastier than Italian meatballs…well, at least that’s what my nonna Angela used to say. Delicious and easy to prepare, they go perfectly combined with pasta. Here is the recipe:
- 1 potato, diced
- 400 grams/14 oz. beef mince
- 1 onion, finely chopped
- 1 egg
- 4 tablespoons chopped fresh flat-leaf parsley
- Plain flour, for dusting
- 5 tablespoons virgin olive oil
- 400 ml/14 fl. oz. passata
- 2 tablespoons tomato puree
- Salt and pepper
- 6 shredded fresh basil leaves
- Freshly grated Parmesan cheese, to garnish
- Place the potato in a small saucepan, add cold water to cover and a pinch of salt, and bring to the boil. Cook for 10-15 minutes, until tender, then drain. Either mash thoroughly with a potato masher or fork or pass through a potato ricer.
- Combine the potato, mince, onion, egg, and parsley in a bowl and season to taste with salt and pepper. Spread out the flour on a plate. With dampened hands, shape the meat mixture into walnut-sized balls and roll in the flour. Shake off any excess.
- Heat the oil in a heavy-based frying pan, add the meatballs, and cook over a medium heat, stirring and turning frequently, for 8-10 minutes, until golden all over. Add the passata and tomato puree and cook for a further 10 minutes, until the sauce is reduced and thickened.
- Before serving, garnish with the basil leaves and grated Parmesan cheese. Serve immediately.