Adam Liaw’s garlic meatball bucatini

Name: Adam Liaw’s garlic meatball bucatini
Cook time: 1 h 30 min
Yield: 4-6
Cuisine: Italian
Ingredients: 4 tbsp olive oil; 1 large brown onion; ½ cup red wine; 700ml tomato passata; 2 tsp dried garlic powder; 500g bucatini; 1 cup freshly grated parmesan, to serve; ¼ cup finely shredded parsley, to serve

Adam Liaw

June 12, 2023

easyTime:1-2 hoursServes:4-6

Adding the soaked breadcrumbs will make the meat go further and ensure the meatballs are moist.

Ingredients

4 tbsp olive oil
1 large brown onion
½ cup red wine
700ml tomato passata
2 tsp dried garlic powder
500g bucatini
1 cup freshly grated parmesan, to serve
¼ cup finely shredded parsley, to serve

Meatballs

½ cup dried breadcrumbs
½ cup milk
1 small brown onion
10 garlic cloves
1 tsp dried garlic powder
½ cup freshly grated parmesan
500g fatty beef or pork mince (or a mixture)
½ tsp fennel seeds
½ tsp ground sage

Method

Step 1
For the meatballs, combine the breadcrumbs and milk and mix to soften. Grate the onion and microplane the garlic, or blend both in a small food processor. Combine with the remaining ingredients and mix well with a wooden spoon in one direction for about 5 minutes (I find this easiest using a saucepan). Refrigerate for 30 minutes, then roll into large meatballs.
Step 2
Heat a large frying pan over medium heat and add the olive oil. Fry the meatballs until browned, then remove from the pan. Add the onion and fry, scraping the fond from the bottom of the pan. Deglaze with the wine, then reduce the wine for a minute. Add the passata, garlic powder and about 1 cup of water. Return the meatballs to the pan and bring to a simmer. Cover and simmer on low heat for 30 minutes, then remove and allow to stand.
Step 3
Boil the pasta according to the packet directions, but begin tasting about 2 minutes before the suggested cooking time elapses. Return the meatball pan to the heat, remove the meatballs from the sauce, and add the al dente pasta with a little of the pasta water. Coat the pasta in the sauce, then return the meatballs to the pasta. Scatter with parmesan, parsley and freshly ground black pepper to serve.