Tom Kerridge’s Beef and Pork Meatballs and Roasted Tomato Sauce
Meatballs for Muscle Dreams is a great cause helping fundraise for Muscle Dreams. Get cooking, get all your family involved and help raise a little money whilst you do it!
A unique bespoke dish created by Tom in support of this campaign
Tom Kerridge
Michelin-starred TV Chef, Owner, The Hand & Flowers
SERVES: 4
DIFFICULTY: Easy – Moderate
PREP TIME: 30 mins
COOKING TIME: 25-30 mins
Ingredients
FOR THE MEATBALLS
250g good quality Beef Mince
150g minced Pork Belly
100g fine diced Onion (softened in butter)
2 cloves of Garlic grated
20g fresh Breadcrumbs
2tsp picked Thyme
1tsp chopped Sage
1/2tsp dried Oregano
2tsp chopped Parsley
4g Salt
2g cracked Black Pepper
75ml Red Wine
FOR THE SAUCE
1kg Plum Tomatoes
100ml Olive Oil
4 cloves of Garlic
2 Red Chillies (choose the type/heat of chilli you like)
50g Caster Sugar
75ml Red Wine Vinegar
Pinch of Saffron
100ml White Wine
1 Spanish Onion
1tsp Smoked Paprika
200ml Water or Chicken Stock
1 Buffalo Mozzarella
150g Parmesan
Method
STEP 1
Cook the onions until soft and a roasted colour to them, chill
STEP 2
Weigh the beef, garlic pork, onion, wine, breadcrumbs herbs and seasoning
STEP 3
Mix thoroughly and ball into 50g balls chill in the fridge for 1hr or longer is fine
STEP 4
For the sauce, in a heavy based roasting tray cut the tomatoes in half, sprinkle with salt and the caster and cook at 180˚C for 20-30 minutes until coloured and the tomatoes start to break down.
STEP 5
In a heavy based sauce-pan heat a little olive oil cook the onions until soft then add the garlic chillies and saffron stir and cook for a further 1-2 minutes add the vinegar wine and paprika then add the tomatoes deglaze the pan with the water and then add this to the tomato sauce base.
STEP 6
Stir altogether and cook our for 20 minutes
STEP 7
Blend in a jug blender until smooth then pass through a sieve, keep to one side
STEP 8
In a frying pan heat a little oil then evenly brown the meatballs to a nice caramelised colour
STEP 9
Drain then put them in a heat proof serving dish, rip one buffalo mozzarella into nice bite size pieces, then pour the tomato sauce
STEP 10
Grate over the parmesan and bake for 30 minutes on 160˚C
STEP 11
remove from the oven and leave to stand for 8 minutes
STEP 12
Serve with your favourite pasta or my favourite, soft parmesan polenta