500 gms beef
½ a cup grated parmesean
½ cup flour
2tblsp brown sugar
1 tbls paprika
Mix into balls and set asside
Chop 1 onion
Mince 3 cloves garlic
1 cube/tsp Beef Stock
½ cup red wine
300ml pasata
2 basil leaves
Lemon juice
Meatballs are to beginners what G, C, D are to Guitar Chords, basically like Empanadas basically being Pasties or samosas you give them a fancy name and they become a whole new thing, even though they're identical to rissoles because they're lying frauds!
When I was living in Burwood we would give ourselves a 30% chance of getting sick ordering the meatball sub from the subway on Warrigal road,(probably Melbourne’s worst subway), but we loved the danger and didn't want to have to drive anywhere.
I once asked Nona what her Swedish meatball recipe was, she said ,"... oh you know, Milk, and the other ingredients." Astute observers will deduce this is in fact not a full recipe, but more likely a way to protect her cooking secrets. I've hoped that my directions above give you a starting point so that you too can begin not telling people recipes.
Combine all the meatball ingredients in a bowl and mash them together until well mixed
Roll into balls about the size of a golf ball.
With 100gms butter and 2 tsp olive oil saute onion and garlic on low until fragrant, drop in meatballs and cook 60% of the way through without moving, to brown turn once
When turned add in the remaining sauce ingredients and allow to simmer for 15 minutes
After 5 minutes begin stirring the sauce and begin cooking pasta for 7 minutes, then finish for 3 minutes in sauce with meatballs.
Serve with cheese.