Slow-baked meatballs

Name: Slow-baked meatballs
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Cuisine: American, Italian
Ingredients: 250g British beef mince; 250g outdoor reared pork mince; 100g pancetta, finely chopped; 1 small onion, finely chopped; 4 garlic cloves, crushed; 60ml buttermilk; 50g fresh breadcrumbs; 1 tbsp dried oregano; Small handful fresh flatleaf parsley, finely chopped; 1 large free-range egg, lightly beaten; 45g parmesan, finely grated, plus extra to serve; Olive oil for frying; 2 garlic cloves, finely sliced; 700ml passata; 75ml dry red wine; 1 tsp dried oregano; 1 tsp chilli flakes; 125g mozzarella ball, sliced; Large ovenproof frying pan or shallow hob-safe casserole

Instructions

Prep:40minCook:1h 30min

Donal Skehan’s indulgent Italian-American slow-baked meatballs, with a rich tomato sauce and melting mozzarella, will liven up the week. Make them tonight! Or, try this versatile baked meatballs recipe, with smoke-scented chipotle and polenta. For more of Donal’s recipes, visit donalskehan.com.

Updated at: Sat, 22 Feb 2025 10:21:55 GMT