About this project
The secret of my mother’s meatballs is very simple – always use two types of mincemeat for texture and flavour (in this case pork and beef) and keep the tomato sauce simple, so you can appreciate the flavour of the meatballs. She also used to bake the meatballs before simmering them in the tomato sauce rather than frying them, as is often the case. Always use fresh breadcrumbs rather than dried or toasted, or the meatballs will be tough and chewy. Serve with plenty of warm crusty bread to mop up the sauce.
Gino's Italian Coastal Escape by Gino D'Acampo
Published by Hodder & Stoughton
'I know that some of you may never visit Italy, but with these simple and delicious recipes, which were inspired by my recent trip, I can bring a little bit of Italy to you.' Just back from his epic journey along Italy's stunning west coast for the ITV series Gino's Italian Coastal Escape, everyone's favourite Italian chef reveals the wonders of one of the richest and most varied cuisines in the world. Drawing inspiration from the markets and kitchens he visited and the locals he met, Gino has brought together these authentic regional recipes for you to recreate easily at home. Many are seafood classics, such as Amalfi-style fish soup and spaghetti vongole, but there is a wide range of other savoury dishes and sumptuous desserts. In addition, Gino shares some family recipes that he enjoyed when growing up in Campania, including his mother's meatballs and father's spicy calzone. All the recipes perfectly capture the essence of Italy's beautiful coastline and will have you cooking and eating like an Italian in no time. Chapters will include: Antipasti; Pasta and Rice; Pizza; Fish; Shellfish and Seafood; Poultry and Meat; Salads, Sides and Accompaniments; Desserts.© 2018 Gino D'Acampo / Hodder & Stoughton · Reproduced with permission. · Recipes extracted from Gino’s Italian Coastal Escape by Gino D’Acampo, published by Hodder & Stoughton out, £20. Photography by Dan Jones
- Reasonably Priced
Preheat the oven to 220°C/gas mark 7. Grease a large baking sheet with oil and set aside. Place the pork, beef, breadcrumbs, garlic, parsley, Grana Padano and eggs in a large bowl. Season with salt and pepper. Mix with your hands until everything is thoroughly combined.
Using dampened hands, take small amounts of the meat mixture and roll into 12 equal-sized balls. Place the balls on the baking sheet. Bake for 12 minutes.
Meanwhile, make the sauce. Put the tomatoes, passata and oil in a large saucepan over a medium heat. Stir in the chilli flakes, basil and some salt. Bring to the boil. Reduce the heat, partially cover the pan and simmer for 10 minutes, stirring occasionally.
Carefully place the meatballs in the tomato sauce and partially cover the pan again. Simmer for 30 minutes, turning the meatballs occasionally. If the sauce gets too thick, add a little hot water. To serve, scatter over a few basil leaves.