SERVES 6 PREP 30 mins plus at least 1 hr 30 mins chilling and resting COOK 45 mins What For something that looks fairly simple, a lot can go wrong with meatballs. At one end of the spectrum, they can disintegrate into the sauce; at the other, they can be overworked and rubbery. Done properly, however, they’re one of the finest dishes you can make with mince. How We’ve gone fully Italianamerican, using larger meatballs that add flavour to the rich tomato sauce. While staying reasonably true to a classic meatball, we also cranked up the flavour by stuffing the centres with cheese.
MIX YOUR MEATS Using one meat is fine but gives just a single flavour. For a true meatball flavour, opt for a mixture of beef and pork. The key to a loosetextured meatball that holds its shape is to avoid overworking the mix. The best way to do this is to use your hands to combine everything until the mixture just comes together. Love it or hate it, Marmite intensifies the meaty flavour of these meatballs. It’s well worth adding to the mince mixture. Salting the meat beforehand ‘tightens’ it, leading to a firmer and more evenly seasoned end result. PRE-SEASON USE YOUR HANDS THE RIGHT SIZE There’s been a trend recently for serving portions of single, orangesized meatballs, which look dramatic but can be difficult to eat. We’ve gone for three meatballs per serving. MARMITE