Italian Meatballs with Angelo’s Linguini Pasta by Ellin Toepan

Ingredients

500g of Angelo’s Linguini
4 tubs of Angelo’s Napoletana Sauce
500g of mixed beef and pork mince
500g lean veal
100g of pancetta, thinly sliced
1 large brown onion
6 cloves of garlic (finely chopped)
1 cup grated Parmigiano – Reggiano or parmesan
1 cup of bread crumbs
3 tsp dried Italian herb mix
2 tbsp of fresh chopped parsley
A bunch of chopped fresh basil
2 fresh eggs
2 tsp salt
2 tsp black pepper
3 tbsp olive oil

Method

Drizzle olive oil onto a non-stick frying pan, add onion, pancetta and garlic. Cook on low heat until  caramelized. Set aside in a bowl to cool.

Mix the veal, beef and pork in a big mixing bowl. Add the eggs, bread crumbs, cheese, salt, pepper, Italian mixed herbs, parsley, fresh basil, and the caramelised onions garlic and pancetta. Mix all of the ingredients by hand.

(Tip: Fry a spoonful of the meatball mix and taste it, to check if you need more seasoning.)

Shape the mixture into medium-sized meatballs.

I cook half of the meatballs in the oven and the other half in the frying pan.

Naughty version of cooking the meatballs: 

Heat 1½ tbsp olive oil in a large non-stick frying pan over medium high heat. Add the meatballs and brown all over. Check they’re cooked by opening one up – there should be no sign of pink.

Bring sauce to a simmer, and then turn down to medium low so it bubbles gently rather than splattering everywhere.

Carefully transfer the meatballs and any juices that have pooled on the plate into the sauce.

Cook the meatballs for 15 minutes, turning and stirring occasionally. Adjust salt and pepper in the sauce to taste.

Healthier option of cooking the meatballs: 

Cover a baking sheet with foil and spray lightly with cooking spray.

Pre-heat oven to 220 degrees Celsius.

Bake in the pre-heated oven until brown and cooked through: 15 to 20 minutes.

Carefully transfer the meatballs and any juices that have pooled on the plate into the sauce.

Cook the meatballs for 15 minutes, turning and stirring occasionally. Adjust salt and pepper in the sauce to taste.

Bring a large pot of salty water to the boil and cook the pasta as directed on the packet.

Serve the meatballs on pasta and garnish them with some grated parmesan and chopped parsley.

Tip:

Freeze the remaining meatballs for your next Italian food cravings!

Angelo’s has featured Ellin as one of their  Featured Foodies. To read about what inspires Ellin click here.