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Rustic meatballs with tomato & wild mushroom sauce
A warming, hearty dish that likes to walk on the wild side.
Ingredients
- 3 tbsp fine breadcrumbs
- Milk, enough to cover breadcrumbs
- 200g minced beef
- 200g minced pork
- Handful of flat leaf parsley, chopped (plus another handful for garnish)
- 2 tbsp grated parmesan cheese (plus another few tbsp for garnish)
- 2 cloves garlic, peeled and finely chopped
- Sea salt and freshly ground black pepper
- Few tbsp plain flour, to coat
- Vegetable or olive oil, for frying
- 1 jar Seriously Good Wild Mushrooms & Mascarpone sauce
Method
First, make the meatballs. Soak the breadcrumbs in the milk in a large bowl for about 5 minutes. Add the minced beef and pork to the bowl along with the parsley, parmesan and garlic. Add a generous pinch of seasoning and mix well, preferably with your hands.
With damp hands, shape the mixture into walnut sized balls, trying not to squeeze them too hard to get a light texture. Place them onto a flat tray until you have no mixture left. Lightly coat the meatballs in the flour.
Heat a thin layer of oil in a wide pan. Fry the meatballs until golden brown all over. Pour in the Seriously Good Wild Mushrooms & Mascarpone sauce and bring to a simmer. Cook gently for another 10 minutes or until cooked through. Add the remaining chopped parsley garnish and take the pan off the heat. Serve with spaghetti or boiled basmati rice garnished with a sprinkling of parmesan.