Has anyone heard of the song that you MUST sing when cooking meatballs?!
My gorgeous aunty (a preschool teacher back in the day) recently sang this to me after I told her about my delicious spaghetti and meatballs and it made my heart warm inside!
On top of spaghetti, all covered with cheese, I lost my poor meatball, when somebody sneezed. It rolled off the table, and on to the floor, and then my poor meatball, rolled out of the door. It rolled in the garden, and under a bush, and then my poor meatball, was nothing but mush. The mush was as tasty, as tasty could be, and then the next summer, it grew into a tree. The tree was all covered, all covered with moss, and on it grew meatballs, and tomato sauce. So if you eat spaghetti, all covered with cheese, hold on to your meatball, whenever you sneeze.
- 1 cup fresh breadcrumbs
- 1/4 cup milk
- 2 tsp fennel seeds
- 2 tsp sea salt flakes
- 1 tsp dried chilli flakes
- 500g pork mince
- 500g veal mince
- 1 tbsp finely grated lemon rind
- 1 egg yolk
- 1 cup grated parmesan
- 2 tbsp chopped thyme leaves
- 4 cloves garlic, crushed
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- 4 cloves of garlic, crushed
- 1 litre passata
- 1/4 cup water
- 6 sprigs of basil
- 1 tsp caster sugar
- 500g spaghetti
- Grated parmesan and extra basil to serve
To make meatballs:
- Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed.
- Place the fennel seeds, salt and chilli flakes in a mortar and lightly crush with a pestle.
- Add the fennel mixture, mince, lemon rind, egg yolk, parmesan, thyme, garlic, mustard and cracked pepper to the breadcrumb mixture. Using wet hands, collect 1 heaped tbsp of mixture and roll into balls.
To make sauce:
- Heat 1 tablespoon of the oil in a deep, large frying pan over high heat. Cook the meatballs in batches, turning frequently, for 5–6 minutes or until browned. Remove from the pan and set aside.
- Wipe the pan clean with paper towel and reduce heat to medium.
- Add the remaining oil, onion and garlic to the pan and cook for 30 seconds.
- Add the passata, water, basil, sugar, salt and pepper to taste and bring to a simmer.
- Return the meatballs and simmer for 8 minutes or until the sauce is reduced and the meatballs are cooked through.
- While the meatballs are cooking, place the spaghetti in a large saucepan of salted boiling water and cook for 8–10 minutes or until al dente. Drain and serve the spaghetti topped with the meatballs, basil leaves and parmesan. Serves 4–6.
Recipe from Donna Hay.