Prep Time: 20 minutes Cook Time: 30 minutes in oven, 20 minutes on stove
Yield: Serves 6
A family favorite, mix ground pork and beef for a mouth watering meatball. This recipe is adapted from Hugh Fearnley-Whittingstall's recipe for Pasticcio - a 'true Mafia' meal. Comforting right down to your toes.
1 pound ground beef (grass fed of course)
1 pound ground pork (pasture raised preferably)
1 egg, beaten
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/4 cup fresh grated Parmesan cheese (I used some old dried out cheddar from the back of my fridge = great!)
A pinch of cayenne pepper
A dash of lemon juice
A few sprigs of herbs - oregano, basil, parsley - finely chopped
Salt and freshly ground black pepper
Preheat the oven to 375*.
Combine all ingredients together in a bowl. Roll the mixture into small (top-of-your-thumb size) meatballs, laying them on a cookie sheet as they are ready.
Place the tray of meatballs in the oven and cook on the middle rack for 30 minutes.
Remove the tray from the oven and use tongs to put the meatballs into a large pot. Surround the meatballs with your favorite tomato sauce and simmer for 1/2 an hour. Serve over plain buttered spaghetti, with a bit of Parmesan on the side. Don't forget the glass of red wine!