Meatballs and macaroni in puttanesca sauce

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!

Recipe «Meatballs and macaroni in puttanesca sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 250ml milk, 1/2 loaf sourdough bread, crusts removed, torn into small pieces, 2 small carrots, halved, 3 onions, halved, 6 cloves garlic, halved , 60ml olive oil, plus extra, to shallow-fry, 750g veal mince, 750g pork mince , 3 eggs, lightly beaten, 1/2 bunch mint, leaves picked, finely chopped, 1 tsp dried oregano, 80g parmesan, finely grated, plus extra, to serve, 750g long macaroni or spaghetti, 60g butter, 2 tbsp extra virgin olive oil, 6 cloves garlic, thinly sliced.

Ingredients:

• 250ml milk 
• 1/2 loaf sourdough bread, crusts removed, torn into small pieces 
• 2 small carrots, halved 
• 3 onions, halved 
• 6 cloves garlic, halved 
• 60ml olive oil, plus extra, to shallow-fry 
• 750g veal mince 
• 750g pork mince 
• 3 eggs, lightly beaten 
• 1/2 bunch mint, leaves picked, finely chopped 
• 1 tsp dried oregano 
• 80g parmesan, finely grated, plus extra, to serve 
• 750g long macaroni or spaghetti 
• 60g butter 
• 2 tbsp extra virgin olive oil 
• 6 cloves garlic, thinly sliced 
• 45g can anchovy fillets, drained, finely chopped 
• 50g baby capers 
• 1 tsp dried chilli flakes 
• 2 x 690g bottles passata 

Instructions

1. To make meatballs, place milk and bread in a bowl. Using your fingers, crumble bread into milk.
2. 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.
3. 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.
4. 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.
5. 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.
6. Pour the sauce over the meatballs and bake for 30 minutes or until the meatballs are cooked through.
7. Meanwhile, cook pasta in 2 large saucepans of boiling salted water until al dente. Drain.
8. Divide pasta and meatballs among bowls and serve with extra parmesan.