This is a beautiful meaty and saucy dish you can serve as is or even with pasta if you feel the need. While it may take a little bit of time to prep, it will all be worth the wait after that first bite.
Serves: 4
Preparation time: 20 minutes, plus marinating
Cooking time: 25 minutes
Cooking time: 25 minutes
Ingredients
- 250g chicken mince
- 250g veal mince
- 250g pork mince
- 300ml tomato passata
- 200ml chicken stock
- Vegetable oil
- 2 tablespoons thickened cream
- 1 tablespoon flat leaf parsley, chopped
- 1 tablespoon chives, chopped
- 1 tablespoon sherry vinegar
- 4 cloves garlic, finely diced
- 2 large potatoes, cut into 1cm cubes
- 1 small red chilli, finely diced
- 1/2 red onion, finely chopped
- Oregano and marjoram, to garnish
Method
- Using your hands, combine minces, garlic, chilli, herbs, cream, vinegar and onion in a bowl and marinate for 2 hours.
- Preheat oven to 200ºC. Roll the mince mixture into balls about the size of a golf ball. Place on a tray lined with baking paper, and bake for 10-15 minutes, until browned.
- While meatballs are in the oven, heat oil in a large frying pan on medium-high heat. Cook potato for 3-4 minutes, until golden brown and crisp. Drain on absorbent paper.
- Bring passata and stock to boil in a large saucepan on high heat. Add meatballs and potato, reduce to medium and cook for about 5 minutes, until cooked through.
- Garnish with oregano and marjoram. Cool and refrigerate, and serve warm next day (can also be served fresh off the stove)
- Eat!
