Albóndigas de cerdo y ternera

Ingredientes

• 400 g beef mince
• 400 g pork mince
• 40 g grated parmesan
• 1 tbsp dijon mustard
• 50 g panko breadcrumbs
• 2 egg yolks
• 1 tbsp worcestershire
• salt & pepper
• 1 kg tomatoes (i used baby truss)
• 4 cloves garlic
• 1 red chilli
• 1 shallot
• 3 olive oil
• 250 ml beef stock
• salt & pepper
• 1/2 loaf sourdough loaf
• 100 g butter (softened)
• 4 cloves garlic (crushed)
• 2 tbsp parsley (chopped)
• salt
• basil
• parmesan

Preparación

1. 1

   --- Sauce ---

2. 2

   Chop the tomatoes in ½, dice the shallot and garlic.

3. 3

   Toss them in oil and salt and roast them for 20 minutes @ 160c until softened (start to prepare the meatballs & garlic bread)

4. 4

   Once cooked, blend the tomato mixture until smooth

5. 5

   Place in a saucepan, add beef stock and meatballs – bring to a simmer and reduce for 8 minutes until slightly thickened and meatballs are cooked through

6. 6

   --- Meatballs ---

7. 7

   Mix all ingredients together until well combines

8. 8

   Make 16 x 50g balls

9. 9

   Fry the meatballs in 1 tbsp oil for 2-3 minutes and then transfer to the sauce as it reduces

10. 10

    Serve in a bowl and finish with loads of grated parmesan and some basil leaves

11. 11

    --- Garlic Bread ---

12. 12

    Mix the garlic, chopped parsley, salt & butter together

13. 13

    Cut the bread in ½ lengthways and smear the butter mixture onto the bread

14. 14

    Bake for 6 minutes @ 200c until golden and crispy