Mortadella Meatballs in Sugo
Ingredients
Sauce
- 2 tbs olive oil 1 onion, finely chopped
- 1 clove garlic, finely minced
- 750ml passata
- Sea salt & cracked black pepper
- Fresh basil leaves, to serve
Meatballs
- 2 tsp whole coriander seeds
- 1 tbs olive oil, plus extra for frying
- 1 small red onion, finely chopped
- 1 clove garlic, finely minced
- 500gm pork mince
- 500gm beef mince
- 200gm mortadella, finely chopped
- 1½ tsp salt
- Freshly ground black pepper, to taste
Method
- Heat the oil in a saucepan over medium heat and cook onion, stirring, for 4-5 minutes until soft, add garlic and cook for a further 1 minute. Add passata and season with salt and pepper, stir to combine and bring to a low simmer. Cook, covered, for 20 minutes until reduced and thickened slightly.
- Meanwhile, to make the meatballs, place a frying pan over medium heat and toast coriander seeds for 1-2 minutes until fragrant. Transfer to a mortar and pestle and grind. Place frypan back on heat, add oil and cook the onion for 5 minutes until translucent and soft, add the garlic and cook for 30 seconds. Remove from heat and transfer to a large bowl. Add the pork and beef mince, mortadella, salt and pepper and mix until well combined. Roll the meat into walnut-sized meatballs and onto a tray. Heat some olive oil in a large frying pan over medium heat. Cook the meatballs in batches, turning, for 5-6 minutes until browned and cooked through. Add meatballs to the sugo and serve garnished with basil leaves and extra black pepper.Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
