Veal Meatball Puttanesca, it will serve 6-8 people.
Ingredients:
Meatballs -
1kg veal mince
3 teaspoons minced garlic
1/4 bunch fresh mint, chopped
1/4 bunch fresh basil, chopped
3 egg yolks
200g fine breadcrumbs
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
20g grated grana padano (parmesan)
salt and pepper
20 g plain flour
400 ml vegetable oil
Pasta sauce -
2 teaspoons garlic
1 teaspoon fresh chopped chilli
20ml olive oil
1 red onion, sliced
20 pitted black olives
20 capers
50g sliced roasted capsicum
2 diced tomato
750ml napoli sauce
1/4 bunch fresh flat leaf parsley
1/4 bunch fresh sweet basil
8 white anchovy
grated parmesan to taste
salt and pepper to taste
Pasta of your choice
Method:
Meatballs - In a large bowl combine the mince with the chopped herbs, oregano, paprika, garlic and parmesan. Now add the egg yolks and finally the salt, pepper and breadcrumbs. Mix everything thoroughly. In a tray sprinkle the flour and lightly flour your hands also. Roll the mix into small balls (about the size of a ten cent piece) and place the balls into the floured tray. Toss the balls lightly in the flour. In a shallow fry pan heat the vegetable oil (depending on the size of the pan you may need less oil. The oil needs to be deep enough to cover the balls half way up.) when the oil is hot place the balls carefully into the oil and let them shallow fry until lightly browned (1-3 minutes). Once cooked remove the meatballs from the oil and allow them to drain on some kitchen paper. The balls are now prepared for the next recipe.
Sauce - In a large fry pan or electric wok on a low heat add the oil. Once oil has become warm add the minced garlic, chilli and onion. Fry these until the onion becomes translucent. Now add the pre-prepared meatballs. Place the olives, capsicum, capers and diced tomato into the pan and allow entire mix to cook for 2-3 minutes. Pour napoli sauce in and roughly shred fresh herbs into the pan also. Salt and pepper and then allow this finished sauce to cook for a further 5-7 minutes on a low heat. Add a precooked pasta of your choice to the hot mix and allow the sauce and pasta to cook together for a further 2 minutes before serving. Once served garnish with grated parmesan and white anchovy.
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