- 250ml (1 cup) milk
- 1/2 loaf (about 300g) sourdough bread, crusts removed, torn into small pieces
- 2 small carrots, halved
- 3 onions, halved
- 6 cloves garlic, halved
- 60ml (1/4 cup) olive oil, plus extra, to shallow-fry
- 750g veal mince
- 750g pork mince
- 3 eggs, lightly beaten
- 1/2 bunch mint, leaves picked, finely chopped
- 1 teaspoon dried oregano
- 80g (1 cup) parmesan, finely grated, plus extra, to serve
- 750g long macaroni (see note) or spaghetti
- 60g butter
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 45g can anchovy fillets, drained, finely chopped
- 50g (1/4 cup) baby capers
- 1 teaspoon dried chilli flakes
- 2 x 690g bottles passata (sieved pureed tomatoes)
- 2 x 400g cans Italian chopped tomatoes
- 200g pitted kalamata olives, roughly chopped
- Step 1To make meatballs, place milk and bread in a bowl. Using your fingers, crumble bread into milk.
- Step 2Grate carrots, onions and garlic in a food processor using the coarse grater attachment. Heat oil in a frying pan over high heat. Add the vegetable mixture and cook, stirring frequently, for 10 minutes or until soft. Cool.
- Step 3Place the bread mixture, vegetable mixture, veal and pork mince, eggs, mint, oregano, parmesan and 2 tablespoons salt in a large bowl. Season with pepper, then, using your hands, mix well. Using damp hands, roll slightly heaped tablespoons of mixture into balls.
- Step 4Fill a large frying pan 2cm deep with oil and heat over medium heat. Cook meatballs, in 4 batches, turning, for 3 minutes or until browned but not cooked through. Remove with a slotted spoon and drain on paper towel. Transfer to a large casserole or roasting pan.
- Step 5Preheat oven to 200C. To make sauce, heat butter and oil in a large saucepan over medium heat. Add garlic and anchovies, and stir for 2 minutes or until anchovies dissolve. Add the remaining ingredients and 1 teaspoon salt, stir to combine, then bring to a simmer.
- Step 6Pour the sauce over the meatballs and bake for 30 minutes or until the meatballs are cooked through.
- Step 7Meanwhile, cook pasta in 2 large saucepans of boiling salted water until al dente. Drain.
- Step 8Divide pasta and meatballs among bowls and serve with extra parmesan.
- Low carb
Available from delis.
Tips: to make quick work of shaping meatballs, use a small ice-cream scoop, available from specialist kitchen shops.
To speed up the browning of the meatballs, cook them in one go on the greased flat plate of a barbecue. alternatively, omit the browning in step 3 and place the meatballs in a large, greased roasting pan and bake in a 220c oven for 10 minutes or until three-quarters cooked, then continue cooking in step 6.
- Author: Sophia Young
- Image credit: Steve Brown
- Publication: MasterChef