The BEST Meatballs EVER
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 1 hour resting time in fridge
Cooking time: 30 minutes
Serves: 6 people
- 1kg/2.2lbs pork mince (not low fat)
- 2 brown or white onions, peeled and very finely diced
- 5 cloves garlic, peeled and finely diced
- 100g/3.5ozs fresh white breadcrumbs (not dried)
- 100ml/3.5flozs milk
- 2 eggs, beaten
- Finely grated zest of 2 lemons
- Salt and pepper
- 2-3 tablespoons extra virgin olive oil
- 1litre/4 cups your favourite tomato pasta sauce
- Pasta (allow to 125g/4ozs dried pasta per person)
Step 1 - Mix the pork mince with the onions, garlic, breadcrumbs, milk, beaten eggs and lemon zest mixing well to distribute everything - I find it easiest to get in there with your hands (use latex gloves if you wish). Add salt and pepper to season and test this out by frying a bit in a frying pan and testing for seasoning. Place in the fridge and allow to firm up for an hour.
Step 2 - Preheat oven to 150C/300F and line two baking trays with parchment. Roll the meatballs into large balls - I used a large ice cream scoop that helps to make them an even size. Drizzle with some oil and bake uncovered for 30 minutes.
Step 3 - While it is baking, heat up the sauce (I like to add a couple of tablespoons of cream to the tomato sauce) and at this stage you can start cooking the pasta 15 minutes before the meatballs are done. Gently bathe the meatballs in the sauce and serve with pasta or by themselves with plenty of grated reggiano.