
Fay’s Saucy Sicilian Meatballs

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It has been quite a shaky weekend after the terror attack on Friday. I have always been quite blasé in the past and never expected anything like this to happen in the little bubble of London where we live. I was at my daughter's school attending a PTA meeting when we heard the news of an explosion just down the road. The school and police were amazing and we were in lockdown within minutes. I felt completely safe and looked after however as time has passed, reality has sunk in, and our family have realised what a scary world we live in. Anyway I have been trying to explain to my 9 year old Arabella that we can't let the baddies win and instead we need to make the most of each moment and practise an "attitude of gratitude". Therefore it was a weekend of indulgence......Diner Style Chilli on Friday night, afternoon tea at the Langham on Saturday and then these meatballs on the Sunday (plus lots of donuts, ice cream and sweets in between)! This recipe is from Fay Ripley's first book, it took about an hour and ten minutes to make and is baby friendly.
ingredients
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serves: 4
For the meatballs:
60 g fresh white breadcrumbs
500 g minced beef
2 cloves garlic crushed
1 tbsp fresh thyme leaves
1 Zest of unwaxed lemon, finely grated
50 g Parmesan cheese
1/4 tsp ground nutmeg
2 medium eggs, beaten
Plain or spelt flour for coating
Olive oil
For the sauce:
1 large onion, finely chopped
1 stick celery finely chopped
1 large carrot, finely chopped
Olive oil
2 canned chopped tomatoes
2 tbsp tomato puree
250 ml salt-reduced vegetable stock
2 tbsp split red lentils
To serve:
400 g pasta
Servings Per Recipe: 4
Amount per Serving
Calories: 667
- Total Fat: 38.4 g
- Saturated Fat: 15 g
- Trans Fat: 1.9 g
- Cholesterol: 186.6 mg
- Sodium: 431.4 mg
- Total Carbs: 46 g
- Dietary Fiber: 8.4 g
- Sugars: 3.1 g
- Protein: 33.6 g
preparation

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