This week Peter and Tony crack open a can of Market Wine Store's Is Beer. Is Good. TK recommends pairing it with beef meatballs.
Prep Time: 25 min | Cook Time: 20 min | Servings: 4
1/4 cup milk
1 medium brown onion, finely chopped
500g beef mince
1 egg, lightly beaten
1/3 cup finely chopped fresh basil leaves
1/3 cup finely grated parmesan cheese
1/3 cup chopped fresh parsley leaves
2 tbsp olive oil
500g Tomato Sugo (see note)
2 x Tins Whole peeled Italian tomatoes
3 x cloves of Fresh Garlic
1 Tbs x Caster Sugar
1/4 cup Extra Virgin Olive Oil
In a large bowl, dd milk, onion, mince, egg, basil, cheese and half the parsley Season with salt and pepper. Mix to combine. Roll level tablespoons of mixture into balls. Place on a plate.
Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 to 7 minutes, or until browned and cooked through. Add Sugo . Bring to the boil. Reduce heat to medium. Simmer for 2 to 3 minutes or until heated through. Sprinkle with remaining parsley. Serve with pasta.
In a pot heat your olive oil, add you whole peeled garlic cloves and fry until golden brown. Then add you tinned tomatoes and fry for 8 mins. Add sugar & salt and blend until smooth.
You might also like
Seabourne Sunset Bitter and Baked Cheesecake
This week Peter and Tony crack open a bottle of Seabourne Sunset Bitter and enjoy an aperitif with soda and dehydrated orange. TK recommends pair...
Coates The Shiraz Cabernet and Beef Cheeks
This week Peter and Tony crack open a bottle of 2016 Coates The Shiraz Cabernet. TK recommends pairing it with Slow Cooked Beef Cheeks. Slow Coo...
Polka Lilly Pilly Cuvee and Salmon Bagel with Poached Eggs
This week Peter and Tony crack open a bottle of 2021 Polka Lilly Pilly Cuvee. TK recommends pairing it with a brunch favourite, Smoked Salmon Bage...