spaghetti and meatballs

This is my favourite recipe for italian meatballs in tomato sauce. 
I must say that only recently I realised that meatballs must be made of minced pork, beef or any other meat just doesn't do justice to this delicate dish. I like my meatballs small, the size of a ping pong or a golf ball, rather than the huge ones. 

So, here's an old classic is revamped by the addition of anchovies, parmesan and fresh herbs, yum!


for the meatballs:
500 g organic, free-range minced pork
a handful of breadcrumbs
a small handful of finely and freshly grated parmesan
a handful of finely chopped parsley
4 salted anchovies
zest of 1 lemon
salt and pepper
olive oil for frying

for the sauce:
1 onion
1 cloves of garlic
1 tsp light muscovado sugar
2 400g cans of chopped tomato
just under 1/2 bottle white wine
salt, pepper

finely chopped parsley for garnish


To make the meatballs, mix the finely chopped parsley and anchovies, lemon zest, breadcrumbs and grated parmesan with pork mince. Ad some salt and pepper, but not too much because the anchovies and parmesan are quite salty and you'll be able to perfectly season the sauce.

Heat about 3/4 of an inch of olive oil in a smaller saucepan, shape the meat with your hands, into meatballs the size of a golf ball.
Gently drop in the oil and fry for a few minutes until nice and golden on all sides.
Remove with the slotted spoon and drain all the excess oil on absorbent kitchen paper.
Repeat until all the meatballs are done.

To make the sauce, chop the onion finely, and finely slice the garlic. Slicing it rather than chopping will make sure garlic doesn't burn. Sauté the two for a couple of minutes until translucent.
Add the chopped tomato, sugar, some salt and pepper, stir well and add the wine.
Bring to the boil and reduce the heat so that you can slowly reduce the sauce, over the next 20 minutes or so.
Once the sauce is glossy and thick, season to taste and add the meatballs and finely chopped parsley. Stir, cover and leave on the smallest heat for about 5 minutes, until it all meshes together.

Cook good quality spaghetti in salted water (1 l of water per 100 g spaghetti). Never add the oil into the water!
Al dente is done usually a couple of minutes less than what says on the packet, but taste it to make sure it's to your liking.

Serve together, with some Amarone wine.
Bon appétit!

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