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BEEF TENDERLOIN WITH RED CHARD SALSA

MEATBALLS

Meatballs...what can I say? They are absolutely amazing and something any cook worth their salt should be able to master. I'm not one for gimmicks or doing things that are not necessary, so you can trust me when I say that you cannot skip the soaking of the bread in milk or the anchovy. These make the meatballs unctuous, tender and juicy. Make sure to leave the bread slices out (not in the wrapper) overnight to dry them out. Serve these up with your favourite pasta or toss them on top of creamy mashed potatoes...amazing!

Here's what you'll need

  • 1 pound ground beef (don't go for lean on this, go full fat)
  • 2 slices white bread (completely dried out)
  • ½ cup milk
  • 6 cloves garlic (minced and divided)
  • ½ cup grated parmesan
  • 1 tbsp Worchestershire sauce
  • 3 anchovy fillets (mashed)
  • 1 egg
  • 1 small onion (fine chop)
  • 4 large tomatoes (diced)
  • 2 tbsp olive oil
  • 1 red pepper (diced)
  • ¼ cup red wine
  • salt and pepper

  1. dice up the bread slices and toss into a bowl with the milk
  2. add the parmesan, Worchestershire sauce, anchovies, egg, and a third of the garlic...season and give it all a good mix
  3. add the meat and give it another mix, but just enough to bring it all tegether, don't over mix
  4. place them in a cast iron pan (if you don't have one, just us a caserole dish) and toss into a preheated 350° oven for 20 minutes until browed
  5. scoop the meatballs out and, in the same pan, sautee the onions and red peppers with the rest of the garlic until cooked and translucent
  6. deglaze with red wine and add the tomatoes
  7. add the meatballs back in and gently stir to coat them, and toss the pan back in the oven...turn the heat down to 300° and bake for about an hour (checking on them once in a while and basting as needed)
  8. that's it...serve!
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