Ginger Pig Meatballs with Garofalo Spaghetti

in
, , ,
- 7 comments
Ginger Pig Meatballs

A few months ago I received a couple of new cookbooks to review from Octopus Publishing (my bookshelf is now severely groaning under the strain of them all). One of the books was Annabel Langbeins Free Range Cook - which I love, the other was The Ginger Pig Meat Book 'a meat manual for the inquisitive domestic cook'. This is where I found the recipe for these delicious meatballs.
The Ginger Pig, if you didn't know are butchers and farmers of rare breeds reared on the North York moors and have shops throughout London including Borough Market. In the book Tim Wilson, farmer and proprietor of The Ginger Pig has teamed up with Fran Wardle, respected cook and bestselling author, to recommend the best breeds to look for, the right cuts to choose for every style of cooking and to tell you what to ask your butcher in order to buy the very best quality meat. The book is full of inspiring and delicious recipes too, such as Smoked Pork Hock and Parsley Pasta, Asian Beef Curry, Roast Duck with Cherries, Hungarian Pork Goulash and many many more, including these tender meatballs bathed in a rich tomato sauce.

I served the meatballs with another new discovery of mine, garofalo pasta. I hadn't heard of the garofalo brand until recently but I was lucky enough to receive a couple of packets of their pasta in the legendary Cybermummy goody bag. Already popular in their native Italy, they are now beginning to make their mark on the UK market - well we do like our pasta don't we! I just hope that my local Supermarket starts stocking it soon.


MEATBALLS AND SPAGHETTI


Meatballs and Spaghetti
Pasta
Yield: 4Pin it

Meatballs and Spaghetti

Ginger Pig Meatballs with spaghetti
prep time: 15 minscook time: 45 minstotal time: 60 mins

ingredients:

  • 1 pint of Passata
  • 1kg Lean Minced Beef
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • Sea Salt and Pepper
  • Leave from a small bunch of parsley, finely chopped
  • 1 egg
  • 2 TBSP Olive Oil
  • 200ml White Wine (I used Vermouth)

instructions

  • Step 1: Preheat oven to 180°c/160°fan. Place the beef, onion, garlic, seasoning, parsley, egg in a bowl and mix well with your hands. Divide the meat into walnut sized balls.
  • Step 2: Heat the oil in a large frying pan and brown the meatballs in batches, turning until golden all over. Place browned meatballs into a large casserole. Once they are all cooked, pour the wine into the frying pan, scraping the base with a wooden spoon to dislodge all the meat essences.
  • Step 3: Stir in the passata and then pour into the casserole over the meatballs.
  • Step 4: Cover the casserole and bake for 45 minutes. Serve with pasta.



Next Recipe
Previous Recipe

7 comments

  1. Anonymous20 July 2011 at 00:37

    Yes never enough ideas for minced meat.This sounds tasty:) An looks that too:)

    ReplyDelete
  2. icklebabe_com20 July 2011 at 10:40

    Looks great! I love spagetti ! Great comfort food for a dark and rainy July ! ;) xx

    ReplyDelete
  3. kat20 July 2011 at 17:20

    I just love the name Ginger Pig!

    ReplyDelete
  4. Anonymous21 July 2011 at 19:55

    These look delicious meatballs. I love the name ginger pig too.

    ReplyDelete
  5. The Caked Crusader24 July 2011 at 20:26

    I bought this book and have been drooling over it - can't wait to make the beef ribs

    ReplyDelete
  6. Chris3 November 2011 at 19:44

    Don't mean to be pedantic but its Fran Warde

    ReplyDelete
  7. JeCksOn26 August 2017 at 13:04

    hmmmmmmmmmm

    ReplyDelete