I sometimes use a cunning cheat to make meatballs; if I have good quality beef burgers, I use those. I had some Charlie Barley hamburgers in the freezer, so I used these to make polpette. Any burgers would do, but I felt confident that the quality of these would make good meatballs. I kneeded the hamburgers into one big lump and then divided it up.
INGREDIENTS:
- 4 beef burgers
- 1 onion, finely chopped
- 1 clove of garlic
- 3 tbsp good olive oil
- 1 good pinch of peperoncino or other dried chilli
- 3 tins of chopped tinned tomatoes (I used Mutti; for a good sauce, use good tomatoes if you can)
- finely chopped parsley – about 1 tbsp
- salt and pepper to
METHOD:
- Divide the meat mixture into at least 16 meatballs
- Use a large shallow pan with a lid, such as a large frying pan. Heat the oil over a low heat and add the finely chopped onions. As they soften, add the peperoncino and the garlic. The onion should be very soft when cooked; be patient. This will take at least ten minutes if you have the heat low enough.
- Add the tinned tomatoes, bring to a simmer, and then arrange the meatballs in the sauce.
- Put the lid on the pan, but wedge it open a little with a wooden spoon. The sauce will reduce slowly but most of the liquid will drip back into the pot. Cook the meatballs in the sauce for around 2 to 3 hours.
- Season the sauce with salt and pepper and the chopped parsley to taste.
Serve over pasta. I like it with spaghetti or linguini, but any pasta will be lovely. I added a heap of grated parmesan cheese as well.