Braised Meatballs and Pomodoro Sauce

Recipe by Bar Non Solo via Denizen Magazine

Located on The Deck Level 2 of the iconic Seafarers Building, you can find Non Solo Pizza little sister – Bar Non Solo. The newly refurbished bar offers drinks, pre-dinner snacks and a lively atmosphere. This week at Superette we are taking a dive into their menu and making their mouth-watering recipe for Braised Meatballs and Pomodoro Sauce. Yum.

Makes 36 Meatballs.

INGREDIENTS

POMODORO SAUCE

½ cup olive oil
4 garlic cloves
1 onion, diced
1 cup leeks, finely chopped
1 cup spring onion, chopped
125mls prosecco
5 cups tinned tomatoes, chopped
1 cup fresh parsley, chopped
1 cup fresh basil, chopped
Sea salt to season

MEATBALLS

4 tbsp olive oil
2 onions, finely chopped
4 cloves of garlic, finely chopped
500g ground pork
500g ground veal
500g ground beef
¼ tsp red pepper flakes
85g minced prosciutto (or ham)
1 cup breadcrumbs
2 eggs
1 cup gruyere, finely grated
60ml cream
100g butter
2 bay leaves
Salt and pepper to season
Crusty bread to serve with

METHOD

MEATBALLS

1. In a heavy-based rondeau (a wide, shallow pan) combine the oil, garlic, leeks, and spring onion.
2. Cook over medium heat for 10-15 minutes until lightly golden. 
3. Add prosecco and cook for a further 10 minutes.
4. Add the tomatoes, bring to a boil, stirring well. Lower the heat to a simmer. 
5. Cover the pan and cook for 1-1.5 hours, stirring occasionally. 
6. Add parsley and basil and cook for a further 15 minutes. Do not strain.
7. Remove the sauce from the heat, add fresh herbs. Season with salt and put to the side. 

POMODORO SAUCE

1. In a large pot heat olive oil. Cook onions and garlic for about 10 minutes, until translucent. 
2. Season with salt and let cool.
3. In a large bowl, mix the ground meats with black pepper, red pepper flakes, and salt. 
4. Mix the chilled onion and garlic into the meat mixture, along with prosciutto. Add the breadcrumbs, eggs, gruyere and cream. Chill for 1 hour. 
5. Once chilled, rolled into 4 centimetre balls. 
6. Heat a large pot or heavy-based frypan. Add butter and bay leaves. Once the butter has melted and is starting to brown, add the desired amount of meatballs (the recommended serving is 4-6 per person). 
7. Gently add the meatballs and brown evenly. 
8. Once golden in colour, cover with Pomodoro sauce. 
9. Cook on low heat for 15-20 minutes, stirring occasionally until cooked and firm. 
10. Serve with crusty warm bread.

Recipe by Bar Non Solo via Denizen Magazine

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