John Paul Urizar
Ingredients
Scary eyeballs
Method
Scary eyeballs
1.Combine mince, breadcrumbs, carrot, parmesan, paste, egg, garlic and oregano in a large bowl; season well with salt and pepper. Using damp hands, roll level tablespoons of mince mixture into balls.
2.Heat half the oil in a large, deep frying pan over medium-high heat. Cook the meatballs, in two batches, for 5 minutes, shaking the pan occasionally, until browned all over. Transfer the meatballs to a plate.
3.Heat the remaining oil in the same pan over medium-low heat. Add onion and extra garlic; cook, stirring, for 5 minutes or until the onion is soft but not coloured. Add the passata and stock.
4.Return the meatballs to the sauce. Simmer, uncovered, for 10 minutes or until meatballs are just cooked through and sauce is thickened. Season sauce to taste with salt and pepper.
5.Preheat the grill; place rack on middle shelf of the oven, not too close to the grill. Transfer meatballs and sauce to a shallow ovenproof dish for serving. Place a slice of bocconcini on top of each meatball. Grill the meatballs until bocconcini is beginning to melt.
6.Top each meatball with an olive slice.
To freeze, place raw meatballs on a tray; freeze until firm. Transfer to a snap-lock bag or container; freeze. Recipe can be made several hours ahead to the end of Step 4. Reheat meatballs in sauce before continuing with Step 5.
Note
