Pork & Beef Meatballs

🧂 Ingredients

• 400 g beef mince
• 400 g pork mince
• 40 g grated parmesan
• 1 tbsp dijon mustard
• 50 g panko breadcrumbs
• 2 egg yolks
• 1 tbsp worcestershire
• salt & pepper
• 1 kg tomatoes

  i used baby truss
• 4 cloves garlic
• 1 red chilli
• 1 shallot
• 3 olive oil
• 250 ml beef stock
• salt & pepper
• 1/2 loaf sourdough loaf
• 100 g butter

  softened
• 4 cloves garlic

  crushed
• 2 tbsp parsley

  chopped
• salt
• basil
• parmesan

Instructions

• 1 Chop the tomatoes in ½, dice the shallot and garlic.
• 2 Toss them in oil and salt and roast them for 20 minutes @ 160c until softened
  (start to prepare the meatballs & garlic bread)
• 3 Once cooked, blend the tomato mixture until smooth
• 4 Place in a saucepan, add beef stock and meatballs – bring to a simmer and reduce
  for 8 minutes until slightly thickened and meatballs are cooked through
• 5 Mix all ingredients together until well combines
• 6 Make 16 x 50g balls
• 7 Fry the meatballs in 1 tbsp oil for 2-3 minutes and then transfer to the sauce
  as it reduces
• 8 Serve in a bowl and finish with loads of grated parmesan and some basil leaves
• 9 Mix the garlic, chopped parsley, salt & butter together
• 10 Cut the bread in ½ lengthways and smear the butter mixture onto the bread
• 11 Bake for 6 minutes @ 200c until golden and crispy

Nutrition Info