Puttanesca is a sauce of capers, olives, tomatoes and anchovies. Add meatballs to the dish and you have an easy, quick, cheap and delicious dinner the whole family will love!
- To make meatballs, place milk and bread in a bowl. Using your fingers, crumble bread into milk.
- Grate carrots, onions and garlic in a food processor using the coarse grater attachment. Heat oil in a frying pan over high heat. Add the vegetable mixture and cook, stirring frequently, for 10 minutes or until soft. Cool.
- Place the bread mixture, vegetable mixture, veal and pork mince, eggs, mint, oregano, parmesan and 2 tablespoons salt in a large bowl. Season with pepper, then, using your hands, mix well. Using damp hands, roll slightly heaped tablespoons of mixture into balls.
- Fill a large frying pan 2cm deep with oil and heat over medium heat. Cook meatballs, in 4 batches, turning, for 3 minutes or until browned but not cooked through. Remove with a slotted spoon and drain on paper towel. Transfer to a large casserole or roasting pan.
- Preheat oven to 200C. To make sauce, heat butter and oil in a large saucepan over medium heat. Add garlic and anchovies, and stir for 2 minutes or until anchovies dissolve. Add the remaining ingredients and 1 teaspoon salt, stir to combine, then bring to a simmer.
- Pour the sauce over the meatballs and bake for 30 minutes or until the meatballs are cooked through.
- Meanwhile, cook pasta in 2 large saucepans of boiling salted water until al dente. Drain.
- Divide pasta and meatballs among bowls and serve with extra parmesan.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set