I cooked these meatballs in Verona, after spending the afternoon as a life model for a group of artists... what an experience!
The dish is incredibly quick, easy, really delicious and filling. I’ve used a combination of minced pork and beef, but if you prefer you can use minced lamb or ground chicken.
Take the minced meat out of the fridge around 20 minutes before you cook the meatballs so they’re not cold in the middle. If you don’t like spice, simply leave out the chilli.
Serve with plain boiled rice or warm crusty bread.
400g minced pork
400g minced beef
4 tbsp caramelised onion chutney
6 tbsp olive oil
2 tsp dried chilli flakes
2 x 400g tins of chopped tomatoes
10 fresh basil leaves
Place the pork, beef and caramelised onion chutney in a large bowl. Season with salt. Mix well with your hands until thoroughly combined. Take small amounts of the mixture and roll into 24 equal-sized balls (about the size of a golf ball). Set aside.
Heat the oil in a large, shallow saucepan or sauté pan over a medium heat. Add the meatballs and fry gently for about 8 minutes or until browned all over, turning carefully. Sprinkle over the chilli flakes and fry for a further 2 minutes, stirring occasionally.
Add the tomatoes and some salt. Simmer for about 10 minutes, then add the basil and cook for a further 15 minutes, stirring occasionally.