Calorie count: 264
Lo-lo, because much of the saturated fat you’d usually find in a typical Italian mamma meatball has been stripped out by swapping to a leaner meat and eliminating all but the merest flash of oil.
Serves 2
264 cal per person
Ingredients
For the meatballs
200g lean pork mince or turkey mince (I used turkey mince)
half a med red onion (chopped)
1 garlic clove (peeled and crushed) (I used a little bit of pre-minced garlic for speed)
1 small carrot (grated)
pinch of oregano
1 egg (beaten)
salt and pepper
oil for spraying (you can make up your own spray bottle of oil, or buy one of the spray cans)
For the tomato sauce
oil for spraying
half a med red onion (chopped)
half a garlic clove (peeled and chopped) (I used minced again)
1 x 400g tin chopped tomatoes
50g fresh tomatoes (skinned, de-seeded and chopped) (I left these out because I was going for a puree rather than a chunky sauce)
1 tsp tomato purée
pinch of sugar
200ml water
chili flakes or powder to taste
dash of Worcestershire sauce
1 tsp dried oregano
For the cavolo nero
200g cavolo nero (steamed)
squeeze of lemon
sea salt
Instructions
Put the mince, onion, garlic, carrot, oregano, salt, pepper and egg in a bowl and mix.
Form into 12 small meatballs. The mixture was very wet, but held together very well.
Spray a large pan with oil and fry the meatballs until lightly browned (approx 4 mins).
Put meatballs aside.
Spray the same pan again and add the onion for the sauce, sweat it down until it is softened. Boy is it hard to sweat onions without a decent amount of oil - keep the heat really, really low.
Add the garlic and cook for about 3 mins.
Add the tomatoes, the tom purée, sugar, water, chili flakes and Worcestershire sauce to taste.
Simmer for a few minutes until reduced somewhat and glossy.
At this point I grabbed the hand blender and turned the sauce into a purée because I don't like chunky tomatoes and onion in my sauces, but that's not in the original recipe.
Add the meatballs, cover and simmer for 20 mins.
Serve with the steamed cavolo nero, adding a twist of lemon and sea salt to the cavolo nero (if you have any clue what it is :)). I had steamed brocoli, peas and green beans instead.
Lo-lo, because much of the saturated fat you’d usually find in a typical Italian mamma meatball has been stripped out by swapping to a leaner meat and eliminating all but the merest flash of oil.
Serves 2
264 cal per person
Ingredients
For the meatballs
200g lean pork mince or turkey mince (I used turkey mince)
half a med red onion (chopped)
1 garlic clove (peeled and crushed) (I used a little bit of pre-minced garlic for speed)
1 small carrot (grated)
pinch of oregano
1 egg (beaten)
salt and pepper
oil for spraying (you can make up your own spray bottle of oil, or buy one of the spray cans)
For the tomato sauce
oil for spraying
half a med red onion (chopped)
half a garlic clove (peeled and chopped) (I used minced again)
1 x 400g tin chopped tomatoes
50g fresh tomatoes (skinned, de-seeded and chopped) (I left these out because I was going for a puree rather than a chunky sauce)
1 tsp tomato purée
pinch of sugar
200ml water
chili flakes or powder to taste
dash of Worcestershire sauce
1 tsp dried oregano
For the cavolo nero
200g cavolo nero (steamed)
squeeze of lemon
sea salt
Instructions
Put the mince, onion, garlic, carrot, oregano, salt, pepper and egg in a bowl and mix.
Form into 12 small meatballs. The mixture was very wet, but held together very well.
Spray a large pan with oil and fry the meatballs until lightly browned (approx 4 mins).
Put meatballs aside.
Spray the same pan again and add the onion for the sauce, sweat it down until it is softened. Boy is it hard to sweat onions without a decent amount of oil - keep the heat really, really low.
Add the garlic and cook for about 3 mins.
Add the tomatoes, the tom purée, sugar, water, chili flakes and Worcestershire sauce to taste.
Simmer for a few minutes until reduced somewhat and glossy.
At this point I grabbed the hand blender and turned the sauce into a purée because I don't like chunky tomatoes and onion in my sauces, but that's not in the original recipe.
Add the meatballs, cover and simmer for 20 mins.
Serve with the steamed cavolo nero, adding a twist of lemon and sea salt to the cavolo nero (if you have any clue what it is :)). I had steamed brocoli, peas and green beans instead.
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