Prosciutto meatballs and spaghetti

Totes amazeballs meatballs!
 
recipes, mince, beef, winter
Image by:
Recipe from: 08 July 2015
Preparation time: 20 min
Cooking time: 30 min
 
 

Ingredients

 
  • 500
    g
    lean beef mince
  • 40
    g
    prosciutto, finely chopped
  • 1/2
    cup
    white breadcrumbs
  • 1
    tsp
    salt
  • 1/2
    tsp
    dried oregano
  • a handful flat leaf parsley, finely chopped
  • 2
    Tbs
    grated Parmesan
  • zest of half a lemon
  • 1
    egg
  • 1
    Tbs
    olive oil
  • SAUCE:
  • 1
    brown onion, finely chopped
  • 1
    clove garlic, minced
  • 1
    Tbs
    balsamic vinegar
  • 2
    400g cans chopped tomatoes
  • 3
    sun-dried tomatoes, mulched into a paste
  • 1
    Tbs
    tomato paste
  • 1
    tsp
    sugar
  • a dash of chilli flakes
  • 60
    ml
    water
  • salt and pepper to taste
  • 300
    g
    spaghetti or linguine pasta
  • freshly grated Parmesan, to serve
 
 

Method

 

To make the meatballs, place all the ingredients in a large bowl and mix together, preferably by hand, but a fork will also do. If you over mix the mince using a spoon, the texture of the meatball becomes dense and compact. Roll into golf ball sized rounds or slightly smaller. Try to keep them the same size so that the meat cooks through evenly.

Heat a tablespoon of olive oil in a large pan. Add the meatballs and cook until browned on both sides. Remove the meatballs from the pan, cover and set aside. In the same pan, add a little more olive oil and sauté the onion and garlic for 5-7 minutes until softened. Deglaze the pan with the balsamic vinegar. Add the chopped tomatoes, sun-dried tomatoes, paste, sugar, chilli and water. Season lightly with salt and pepper. Place the meatballs back into the sauce. Cover with a lid and simmer for 20 minutes on a medium heat. Adjust seasoning to taste.

In the meanwhile, cook the pasta in salted boiling water until al dente. Drain the pasta and  tip into the sauce. Turn the pasta gently through the sauce to coat evenly. Add a little of the reserved cooking water if you think the sauce needs it. Serve with fresh basil and grated Parmesan.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


 

Read more on: winter  |  beef  |  recipes
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.