MeatballsServes 6
Ingredients
For the meatballs
- 6 tablespoons extra virgin olive oil
- 150g onions, finely chopped
- 1 garlic clove, crushed
- 900g freshly minced beef, extra lean if you prefer
- 1 tablespoon capers
- 50g Parmesan cheese, freshly grated
- 2 tablespoons fresh chopped, mixed thyme and marjoram
- 1 egg, preferably free-range, beaten
- Salt and freshly ground pepper
For the caper sauce
- 2 tablespoons capers
- 1 tablespoon extra virgin olive oil
- 125g onions, sliced
- 1 garlic clove, crushed
- 150ml dry white wine
- 2½ x 400g tins of tomatoes
- Sugar
- 150g ball of buffalo mozzarella cheese
- Basil leaves
Method
- To make the meatballs, heat 2 tablespoons of oil in a heavy stainless-steel saucepan over a gentle heat and add the onions and garlic. Cover the pan and sweat for 4 minutes. Leave the mixture to cool.
- Mix the minced beef with the cold sweated onion and garlic in a large bowl. Rinse the capers in cold running water, dry on kitchen paper and roughly chop. Add the capers, grated Parmesan, herbs and beaten egg to the bowl. Season the mixture with salt and pepper and stir to combine.
- Fry off a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into 6 large or 12 small portions and shape each one into a round ball. Cover the meatballs and refrigerate until required.
- Meanwhile make the tomato and caper sauce. Rinse the capers in cold running water and dry on kitchen paper.
- Heat the oil in a stainless-steel saucepan. Add the sliced onions and crushed garlic, toss until coated, cover and sweat on a low heat until soft but not coloured.
- Add the wine and continue to cook until the wine is almost fully absorbed. Now stir in the capers. Slice the tinned tomatoes and add with all the juice to the onion mixture. Season with salt, freshly ground black pepper and sugar. Cook, uncovered, for about 30 minutes or until the tomatoes soften.
- Meanwhile preheat the oven to 180°C/350°F/gas mark 4.
- Preheat a cast-iron casserole. Add the remaining 4 tablespoons of oil and fry the meatballs (in batches if necessary) until they are brown all over. Be careful not to break them up.
- Reduce the heat and pour over the tomato and caper sauce.
- Top the meatballs with torn buffalo mozzarella and basil leaves. Place the casserole in the oven for about 20 minutes until the meatballs are cooked and the mozzarella has partially melted. Remove the casserole lid about 5 minutes before it is ready.
- Serve with gluten-free pasta and a good green salad.
Per serving using extra-lean mince: 811 kcals, 33g fat, 13g saturated fat, 73g carbohydrate, 0.88g sodium, 345mg calcium.
Extracted from: Healthy Gluten-Free Eating by Darina Allen with Rosemary Kearney (Kyle Cathie, £12.99) with photography by Will Heap. Buy this book at a discount from Saga Books.