Food with Karakter

Ricotta and oregano beef meatballs - by Ottolenghi

Just found the most fluffy and light meatballs and Anastasia just can't have enough! For sure my new favorite recipe.

Ingredients (I had 15 meatballs) :

Method :

  1. First we make the tomato sauce. Add 2 tablespoons of oil into a saute pan and place on a medium heat. Add half the onion, half the garlic and half of the oregano and cook for 8-10 minutes, stirring a few times, until the vegetables have softened without taking on any colour.Add the tomatoes, half the stock, half a teaspoon of salt and a good grind of black pepper. Cook for 10-15 minutes at medium temperature, stirring from time to time, to thicken gradually the sauce.

  2. Then we make the meatballs. Place the remaining onion, garlic and oregano in a large bowl with the beef, breadcrumbs, cheeses, egg, parsley, salt and some black pepper. Using your hands, mix everything together and shape into 14-15 balls.

  3. Put 1 tablespoon of oil into the large frying pan and, when hot, add the meatballs (you will have 2 rounds, adding another tablespoon after the first batch). Sear for 8 minutes, turning throughout and then transfer to a separate plate covered with paper towels (to absorb any extra oil).

  4. Once ready, gently add the seared meatballs into the sauce. Pour over the remaining stock, or just enough almost to cover the meatballs. Cover the pan and cook on a very gentle simmer for 30 minutes. If the sauce needs to thicken more after this time – you want a thick, pasta sauce-like consistency – remove the lid and increase the temperature a little. Remove the pan from the heat and set aside for at least 10 minutes before serving.Add extra oregano for plating and serve.

Food with Karakter logo © 2024 Food with Karakter - by Ioana