Summer Meatballs Recipes

SUMMER COURGETTI & MEATBALLS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the mince in a bowl, season well and add the crushed garlic. Mix together with your hands, then shape into small meatballs - roughly the size of a cherry tomato. Heat 1 tbsp of the oil in a large frying pan, add the meatballs and fry for 10-15 mins until golden brown. Meanwhile, tip the tomatoes into a roasting tin with the whole garlic cloves and the remaining oil. Season and roll around the tin until well coated in oil, then roast for 15 mins.
• While the meatballs and tomatoes cook, use a spiralizer - I used the finer noodle attachment - or a julienne peeler to create courgette noodles. Once cooked, tip the meatballs into the roasting tin with the tomatoes, fish out the garlic and set aside, then cover the tin with foil to keep warm.
• Wash the frying pan. Heat another 1 tbsp oil in the pan, squeeze the garlic cloves from their skins into the pan and mash with a fork. When sizzling, add the crème fraîche, lemon zest and some seasoning. Add the courgetti and toss in the pan for 30 secs until warmed through - any longer and it will wilt. Remove the pan from the heat, and tip in the meatballs, tomatoes and any juices from the tin. Toss together and scatter with pine nuts, basil and Parmesan, if you like.

SUMMER MEATBALLS & SPAGHETTI

Steps:

• Heat ½ tbsp of the olive oil in a large frying pan over a medium heat. Add the onion and soften for 5 mins, then add the garlic and fennel and cook for 2 mins longer. Tip into a bowl. Add the pork mince, parsley stalks and grated courgette to the bowl, season well, mix, and shape into 10 meatballs. Heat the remaining oil in the frying pan, add the meatballs and fry for 5-8 mins, turning occasionally, until golden brown and cooked through. Set the pan aside.
• Bring a pan of salted water to the boil and cook the spaghetti for 1 min less than pack instructions. Using tongs, transfer the pasta to the pan of meatballs, sloshing in some of the cooking water as you go. Add the courgette ribbons to the pan and put it back over the heat. Toss the pasta and meatballs with the courgette ribbons in the pan with a ladleful of pasta water and add the lemon juice. Season well, tip into bowls and scatter over the chopped parsley leaves, lemon zest and a generous grating of parmesan.

SUMMER MEATBALLS

Steps:

• To prepare sauce: in bowl of a food processor, combine onion, garlic, celery, carrot and lemon zest. Process until minced. Place large saucepan or flameproof casserole over medium-low heat, and add oil and butter. Add minced vegetables and salt to taste. Sauté gently until softened but not browned, about 10 minutes.
• Add sugar, passata and 2 cups water. Cover, and simmer 15 minutes. Add milk, and cook, uncovered, 15 minutes more. Meanwhile, begin preparing meatballs.
• To prepare meatballs: in a large bowl, combine ground turkey, ground pork, bread crumbs, garlic and egg; mix well. Add pecorino, basil, and salt and pepper to taste. Mix until thoroughly blended.
• Line a large baking sheet with plastic wrap. Dampen hands with cold water, and roll rounded teaspoonfuls of meatball mixture, placing meatballs on sheet; there should be about 80. Add meatballs to simmering sauce, shaking pan gently to make room as they are dropped in; do not stir. Simmer, partly covered, until meat is cooked through, 20 to 25 minutes.
• To serve, transfer meatballs and sauce to a serving bowl, and sprinkle with pine nuts and whole basil leaves. Serve, if desired, with cooked rice, garnishing each serving with more pine nuts and chopped basil.

BARBECUED MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.

SUMMER GARDEN SPAGHETTI AND MEATBALLS

Steps:

• Cook pasta according to instructions. Toss with garlic scape salsa. Mix with tomatoes, basil, meatballs and mozzarella cheese.
• Recipe for Meatballs (makes enough for two pounds of pasta; trim down as you prefer)
• pounds ground sirloin
• Chop parsley and basil.
• Grate cheese.
• Saute garlic.
• Place ground beef in bowl.
• Mix breadcrumbs with parsley, salt and pepper. Toss into bowl with meat. Add milk over breadcrumbs, mix with hands. Incorporate eggs, basil, cheese, garlic.
• Form into small balls, about 1 1/2 inches in diameter. I use a small scoop.
• Bake for 20 minutes at 375, turning once at 10 minutes.

CATELLI'S MINI SUMMER MEATBALLS

Steps:

• Preheat oven to 450°F. In a large bowl combine egg, beef, sausage, ricotta cheese, panko, onion, the 1/2 cup Parmesan, the garlic, thyme, parsley, and salt with hands. Form mixture into forty 1-1/2-inch meatballs.
• Heat an extra-large cast-iron skillet with olive oil. Brown meatballs, half at a time, in hot skillet about 10 minutes per batch. Return all meatballs to skillet. Bake for 10 minutes or until done (160°F).
• Spoon sauce into two small cast-iron skillets or serving dishes (cast-iron skillets can be heated or kept warm on a grill). Place baked meatballs in sauce, turning to coat. Sprinkle with chopped parsley and the 2 tablespoons Parmesan. Serve meatballs with bamboo skewers. Domenica's Simple Tomato-Garlic Sauce
• In a large saucepan cook garlic and crushed red pepper in hot oil over medium heat for 1 minute. (Do not let garlic brown, which causes it to develop a bitter taste.) Stir in tomatoes and salt. Bring sauce to boiling. Reduce heat to low. Simmer, uncovered, for 15 minutes, stirring occasionally.

MEATBALLS

Steps:

• For the meatballs: Just put everything in a large bowl and then, using your hands, mix to combine before shaping into small balls. Place the meatballs on baking sheets or plates that you have lined with clingfilm, and put each in the fridge as you finish them. For the tomato sauce: Put the onion, garlic and oregano into the processor and blitz to a pulp. Heat the butter and oil in a deep, wide pan, then scrape the onion-garlic mix into it and cook over low to medium heat for about 10 minutes. Don't let the mixture catch, just let it become soft. Add the tomato passata and then half-fill the empty bottle with cold water (approx. 300-350ml / 1 1/4 cups water). Add this to the pan with the pinch of sugar and some salt and pepper, and cook for about 10 minutes. The tomato sauce will appear thin at this stage, but don't worry as it will thicken a little later. Stir in the milk, and then drop the meatballs in one by one. Don't stir the pan until the meatballs have turned from pink to brown as you don't want to break them up. Cook everything for about 20 minutes, with the lid only partially covering it. At the end of cooking time, check the seasoning, as you may want more salt and a grind or two more of pepper.