Sicilian Pork Meatballs ( from Goodhousekeeping Mag UK , 2010 )
My substitution in red
450 grams minced pork ( 250 grams )
40 grams parmesan cheese ( 30 grams cheddar cheese )
125 grams breadcrumbs ( 50 grams panko )
4-6 T chopped parsley ( about 3 T cilantro )
zest & juice of 1/2 a lemon ( 1 lime )
2 med eggs ( 1 )
1/2 tsp salt ( pinch )
50 grams plain flour ( 25 grams )
* Dump all ingredients except the flour , mix with hands and shape into balls , then roll in flour . Heat 1-2 T oil into a large skillet , panfry the meatballs until golden brown . Add 1-2 glasses of white wine or white grape juice and cook for 2-3 minutes . Add 4 bay leaves and pour enough water to cover the meatballs . Simmer uncovered for about 30 minutes until liquid has reduced and juices are syrupy .
* I just mix all the ingredients above including the flour , put it in the fridge for an hour and panfry the meatballs until done .
For the pasta :
500 grams penne
1 can ( 26.5 oz / 751 grams ) pasta sauce
100 ml tomato ketchup
2 T cream
1/2 cup water
generous 1/2 cup grated cheese
about 1/4 cup chopped cilantro
about 1/4 cup shallots , thinly sliced
2 cloves garlic , minced
1 1/2 T brown sugar
1 tsp chili flakes
1 1/2 tsps chicken powder
some ground black pepper
a pinch of salt
* Boil pasta .
* Sauté shallots until soften then add in the garlic , fry until golden brown . Pour in the pasta sauce , ketchup , water , half of the cilantro , chilli flakes and the meatballs . Stir and add chicken powder , sugar , pepper and salt , mix well until combine then add half of the cheese and cream , adjust taste . Simmer until bubbly .
* Add in the penne , mix thoroughly then add the remaining cheese and cilantro , give another good stir . Dish up .