The very best meatballs
|400 g||mince — beef|
|100 g||pork — sausage or mince|
|1||onion — small|
|3||garlic — cloves|
|1 tsp||garam masala|
|1 Tbs||Worcestershire sauce|
|2||marrow bones — beef|
|2 Tbs||fresh basil — chopped|
|2 Tbs||fresh parsley — chopped|
|1||eggs — yolk only|
|fresh chillies — 573|
Chop the onion and crush the garlic.
Grate the rind of 1/2 the lemon.
Sauté the onion and garlic in a pan of half butter and half oil.
When the onion and garlic have softened (about 5 minutes on a low heat), add the lemon juice, sugar, lemon rind and garam masala.
Cook until fragrant (another 2 minutes or so) and remove from the pan.
Place the onion mixture into a bowl and into the fridge to cool.
In a bowl, combine the 2 meats. Add the bone marrow (chopped finely), the Worcestershire sauce, the chopped herbs, the egg yolk and season with salt and black pepper.
When the onion mixture is cold, add it and combine it well with your hands.
Then place it back into the fridge to cool again and rest. (You could roll them into balls before they go in).
Place half butter and half oil in a clean pan and pan fry the meatballs, turning carefully until browned.
They will be slightly raw in the centre and are best cooked through on a low heat in a lovely tomato based sauce.
You can jazz up the basic sauce with things like olives, chillis and capers.
Tip: Bone marrow: Ask your butcher or at any butchery counter in your supermarket. Make sure to ask for the biggest bones and that you will be using the marrow. It’s very cheap too.
Serve with: These beautiful balls are great with pasta, creamy mash or lovely soft polenta.