Ingredients
- 3–4 slices white bread
- 1 onion
- 750 g (1½ lb) pork and veal mince or beef mince
- ¼ cup (25 g/¾ oz) freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 egg, beaten
- 1 clove garlic, crushed
- rind and juice of half lemon
- salt and freshly ground black pepper
- ¼ cup (30 g/1 oz) plain flour, seasoned
- 2 tablespoons olive oil
- 500 g (1 lb) fusilli
- shavings of Parmesan cheese, to garnish
- freshly ground black pepper
Sauce
- 425 g (13½ oz) can tomato purée
- ½ cup (125 ml/4 fl oz) beef stock
- ½ cup (125 ml/4 fl oz) red wine
- 2 tablespoons chopped fresh basil leaves
- 1 clove garlic, crushed
- salt and freshly ground black pepper
Method
1. Process the bread in a food processor until breadcrumbs form. Peel the onion and chop very finely. Using your hands, combine the mince, breadcrumbs, Parmesan cheese, chopped onion, parsley, egg, garlic, lemon rind and juice, salt and pepper in a large bowl. Roll tablespoonsful of the mixture into balls, then roll the balls in the seasoned flour.
2. Heat the oil in a large pan and fry the balls in batches until golden. Remove from pan, drain on paper towels and set aside. Drain excess fat and juices from pan.
3. To make Sauce: Combine tomato purée, stock, wine, basil, garlic, salt and pepper in pan and bring to the boil.
4. Reduce the heat and return the meatballs to the pan. Simmer for 10–15 minutes. Meanwhile, add the fusilli to a large pan of rapidly boiling water and cook until just tender; drain. Serve with the meatball sauce.
