ANGELA HARTNETT'S BEEF & VEAL MEATBALLS
Meatballs are super-quick to make for a weeknight supper and there are many ways to serve
them (see tip). The veal in these gives a lightness to the result,
but you can swap it out for all beef, or flavourful pork mince.
This is a good way to use up any day-old bread hanging around.
The recipe is easy to double up on and freeze so you have a meal for an emergency.
SERVES 4
4 tbsp olive oil, plus extra for the onion
1 onion, finely chopped
2 garlic cloves, chopped
400g tin chopped tomatoes
200g white bread (day old, if possible)
whole milk (enough to soak the bread)
500g beef mince
250g English veal mince
2 tbsp finely grated parmesan, plus extra to serve
4 anchovies, finely chopped
2 tbsp chopped flat-leaf parsley
salt and freshly ground black pepper
350g dried spaghetti, to serve (optional; see tip)
1 First make a tomato sauce. In a saucepan, heat a dash of olive oil over a medium heat, then add half the chopped onion and half
the garlic, then sauté for 10 minutes to soften. Add the tomatoes and when the liquid starts to bubble, reduce to a simmer and
leave to cook, stirring occasionally (about 20 minutes,
to create a thick sauce), while you make the meatballs.
2 In a bowl, soak the bread in the milk until soft. In another bowl, mix the
beef, veal, parmesan, anchovies, half the parsley and the rest
of the onions and garlic. Then add the soaked bread, lightly squeezing any excess milk from
it first. Mix well and season with salt and pepper. Mould the mixture into 12-14 meatballs.
3 Put the 4 tablespoons of olive oil in a large frying pan over a medium heat.
When hot, add the meatballs, turning (for about 5 minutes) to ensure
they colour all over. If necessary, cook in batches so they are not all squashed together,
setting each batch aside on a plate while you cook the remainder.
4 To finish, remove the meatballs from the pan and set aside.
Pour the tomato sauce into the frying pan over a medium heat.
Put the meatballs back into the pan for a further 4-5 minutes to cook through.
Sprinkle with the remaining parsley before serving.
TIP You can serve the meatballs as they come, or on top of spaghetti.
If you would prefer the latter, cook the pasta according to the
packet instructions until al dente. Drain it in a colander, reserving a cupful of the cooking
water to loosen the meatball sauce if necessary, and then transfer it back to the pan and toss it
with a little olive oil and butter. Put the spaghetti on a serving plate and
top with the meatballs and sauce. Finish with a drizzle of
olive oil and a sprinkle of parmesan.
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