Put the best to the test
It’s National Meatball Day on Friday and The Meatball & Wine Bar Melbourne founder Matteo Bruno reveals what it takes to make what he believes are the greatest-tasting meatballs
MATTEO Bruno shares his easy recipe for an authentic Italian meatball, perfect for spoiling friends and family. The meltin-the-mouth meatballs are stuffed with oozy mozzarella and poached in a rich red tomato sauce. Keep things simple by pairing with a fresh green leaf and fennel salad and chunk of crunchy bread.
“These classic Italian flavours, simple ingredients and quality Australian beef mince make the most tender, fallapart meatballs,” Bruno said.
“The addition of mozzarella takes this dish to the next level and, as far as I’m concerned, makes these the greatest meatballs out there.”
The greatest beef meatballs
SERVES: 4
Ingredients
MEATBALLS:
1kg beef mince (makes about 15 meatballs)
4 slices of white bread 100ml milk
4 garlic cloves, finely chopped 1 small brown onion, finely diced
1 bunch of parsley, chopped 1 red chilli, finely chopped
2 tsp ground nutmeg
50g parmesan cheese, grated 160g fresh ricotta cheese
2 eggs plus 1 egg yolk
150g mozzarella, cut into 1.5cm cubes
RED SAUCE:
Olive oil
12 small vine tomatoes, sliced in half
Half a small brown onion, chopped
2 garlic cloves, diced
1 tbsp of tomato paste
1.5 litres of passata
1 tin of chopped tomatoes Bunch of basil leaves, picked and torn
Plus green leaf and fennel salad, to serve
Method
FOR THE MEATBALLS: Season the beef mince in a large bowl with two generous pinches of salt and pepper. Soak the bread slices in milk until fully absorbed then remove any excess milk by squeezing the bread with your hands. Tear into small pieces and add to the mince.
Add the onion, garlic, chilli, parsley, nutmeg, parmesan and ricotta cheese to the mince. Add the eggs and fold everything together with your hands.
Roll generous-size meatballs then, using your thumb, make an imprint into the meatball and place the mozzarella cube inside, making sure to encase the mozzarella completely. The mixture should make about 15 meatballs. Set aside in the fridge until ready to cook. FOR THE RED SAUCE: Add a generous amount of olive oil to a heavyset saucepan and place on high heat until the oil begins to smoke. Add the tomatoes to the hot oil – they will begin to blister and caramelise in the hot oil, which brings out their sweetness deliciously.
Add the onion and a pinch of salt and cook while stirring for about 3 minutes. Next add the garlic and tomato paste.
Once the onions are translucent, add the tinned tomatoes and passata. Bring to a simmer then reduce the heat and cook for at least one hour on a low heat. After an hour, season to taste with salt and pepper then tear in the basil leaves.
Once ready, place the meatballs into the sauce for about 18 minutes on a gentle simmer until the meatballs are tender and falling apart.
Serve 3–4 meatballs in a bowl with the red sauce poured on top. Shave or grate parmesan and tear basil leaves to finish the dish.
Toss green leaves and sliced fennel with a simple dressing. Serve the meatballs with the salad and a chunk of crunchy bread.