These meatballs will make your family happy
This is simple yet satisfying – a testament to the beauty of unpretentious cooking.
There is much happiness to be had from a big pot of meatballs. Whether nestled in a tangle of spaghetti or served as grand, standalone orbs, meatballs evoke a childlike enthusiasm every time they are served at the table. They’re the epitome of a crowd-pleaser – for everyone except maybe the vegetarians among us. I find great pleasure in making them too; there’s a certain beauty in the process, taking the time to potter away at each step – the mixture, the rolling, the sauce. It’s the kind of weekend cooking that provides me with a welcome escape.
Often, when we think of meatballs, spaghetti springs to mind, accompanied by visions of red and white checkered tablecloths and perhaps even candlelit dinners with operatic serenades (or maybe that’s just me). While this classic dish holds a special place in my heart, today we’re setting pasta aside and opting for something grander. I’m going big, embracing the childlike enthusiasm by stuffing them with provolone, an Italian melty cheese (mozzarella or fontina make great substitutes if you can’t find provolne). As the meatballs simmer in a rich tomato sauce, the cheese occasionally oozes out, adding decadence to the dish. It’s simple yet satisfying – a testament to the beauty of unpretentious cooking.
They can be served alongside many accompaniments including polenta, cannellini beans, potatoes, and yes, pasta. The one thing everyone agrees on is bread, always. Bread to mop up the sauces is non-negotiable. Here’s my cheese and garlic scrolls recipe.
Cheese-stuffed meatballs
- 3 slices of stale bread, crusts removed
- 3 tablespoons full-cream milk
- 300g pork mince
- 300g beef or veal mince
- Zest of 1 lemon
- 1 garlic clove, crushed
- 1 egg
- Pinch of freshly grated nutmeg
- 2 tablespoons flat-leaf parsley leaves, finely chopped, plus extra for garnish
- 60g (¾ cup) grated Parmigiano Reggiano, plus extra to serve
- 1 teaspoon sea salt
- 70g provolone (or fontina or mozzarella)
Sauce
- 120ml extra-virgin olive oil
- 1 small onion, finely chopped
- Sea salt and freshly ground black pepper
- 4 garlic cloves, finely chopped
- 800g canned whole peeled tomatoes
- 4 oregano sprigs, leaves picked
- Salt and pepper
Method
- To make the meatballs, place the bread in a shallow bowl and pour over the milk. Leave to steep for a few minutes. Squish the bread between your fingers. In a large bowl, combine the milk-soaked bread, mince, lemon zest, garlic, egg, parsley, Parmigiano Reggiano, and salt. Mix well.
- Divide the mixture into 12 portions. Wet your hands and shape each portion into a ball. Cut provolone (or fontina, or mozzarella) into 12 cubes, roughly 1cm each. Press a cube of cheese into the centre of each ball and mould the meat around it to encase the cheese. Repeat until you have stuffed all your meatballs. Place in the fridge for at least 20 minutes to firm up.
- Heat 3 tablespoons of olive oil in a large, deep frying pan over medium heat. Brown the meatballs in batches until they develop a golden crust on all sides, roughly 6-8 minutes. Remove from the pan and set aside. In the same pan, add the remaining olive oil and sauté the chopped onion with a pinch of salt for 15 minutes until soft and sweet but not coloured. Add the garlic and cook for a further minute.
- Pour in the canned tomatoes along with their juices, crushing them with a spoon. Add the oregano leaves and season with salt and pepper. Reduce heat to medium-low and simmer for 30 minutes. Carefully return the browned meatballs to the pan, cover, and simmer for an additional 20 minutes until cooked through.
- Check your seasoning and adjust accordingly. Serve meatballs straight from the pan or in a large dish in the middle of the table. Garnish with with extra parsley and Parmigiano Reggiano.
Serves 4-6 (makes 12 meatballs)