Italian Meat Balls and Spaghetti

Just like my mama used to make it!!?. Nah, just kidding..my mum doesn't cook Italian food :) ..Most of us living in western country are having pasta at least once a week, this is one of my favourite midweek dinner.. I always make this in big batch and freezed the left over for later day..

Ingredients

For meat balls

300g lean minced veal

300g lean minced pork

500g lean minced beef 

3/4 cup warm water

1cup fresh breadcrumbs made from sliced white bread

1/4cup dry breadcrumbs

2tbs chopped parsley

1/2cup grated Parmesan cheese

2tsp salt

1/2tsp ground black pepper

1 egg, beaten

Vegetable oil

Olive oil

For sauce

1tbs olive oil

1 medium onion, chopped

2tsp crushed garlic

1/2cup red wine

700g canned crushed tomato

1tbs chopped parsley

2 tsp salt

1/2 tsp ground black pepper

Methods

In a large bowl, add all minced meats, both breadcrumbs, parsley, Parmesan, salt, pepper, egg and water, combine lightly .. and use your hands form the mixture into ping pong size balls. This will make 14-16 balls.

 Pour vegetable oil and olive oil in the large pan equally amount to a death of ~ 1/4 inch. Heat the oil to medium to low heat, place the meat balls in batches in the oil, brown them and turn them carefully. It will take approx 10-15 mins each batch. Don't cook too many balls in one batch. Remove the balls onto a plate lined with paper towel. Set aside.

Draine oil off the pan, just leave enough to coat the pan, add onion and cook until soften, then add garlic and cook for further 1 min. Add wine and cook for 2-3 mins on high heat. Stir in crushed tomato, parsley, salt and pepper. Return meat balls into the sauce, cover and simmer for 30mins or until meat balls are cooked.

Serve hot with spaghetti and loads of grated Parmesan cheese!