Beef and pancetta meatballs





















Madeleine has been asking for meatballs recently, so here we go…



1 kg (2 lb) beef mince

250 g (1/2 lb) pancetta

1 large brown onion

3 cloves garlic

1 large handfull (1/2 cup) flat leaf parsley

2 stalks of rosemary (stems removed)

1 tsp smoked paprika

1/4 whole milk

1/4 cup crushed saltine (salada) crackers/biscuits

salt and pepper to taste


2 stalks celery, minced

1/2 cup white wine

1 can chopped tomatoes

1 cup beef stock

salt and pepper to taste


Roughly chop up the pancetta, onion and garlic.  Place in a food processor with the parsley, rosemary, paprika and milk, and blend until smooth.  Mix by hand with the beef mince, crackers/biscuits, salt and pepper.  Form into small balls and begin frying in a bit of oil in batches until browned all over, and set aside on paper towels to remove excess fat.  In the same pan, saute the celery for a few minutes, then add the wine.  Let reduce by half, then add the tomatoes and stock, and mix.  Add the meatballs to the sauce and simmer for 30-40 minutes, until thickened.  Serve over pasta and top with freshly grated parmesan cheese.  I’m using the leftover meatballs tomorrow on a sandwich, grilled with mozzarella and parmesan!


One Comment Add yours

  1. Terry Andry says:

    Jacob,these sound amazing.Your momma raised a great chef.

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