This is a classic example of why I bulk prep and cook. I made up 24 of these blue cheese meatballs and froze them in packs in 8. Tonight, my husband and I were both completely shagged and I had popped these out of the freezer this morning to defrost, the sauce is my homemade passata, and I just serve with some fresh herbs and some peeled parmy.
It’s always a winner, the flavour from the meatballs just oozes into the sauce. The took me 15 minutes to whip up because I had prepped the meatballs a few weeks ago.
This recipe will make between 16-24 meatballs (depending on how big you make them).
1 kg of beef or pork mince
3-4 tablespoons of dried Italian herbs
3 tablespoons of garlic butter
1 cup of grated tasty cheese
Fresh Basil leaves
1 Brown onion
1 large jar of passata or sugo (if you don’t make you own, it can be found usually on the bottom shelf of the pasta aisle)
1 tablespoon of salted butter
2- 3 eggs (depending on how wet the meat mixture is and how large your eggs are)
1/2 cup of panko crumbs (optional)
Salt and Pepper
Fry the onions in some butter until clear then move into a large mixing bowl and allow to cool a little. To the onions, add the meat, dried herbs, eggs, grated tasty cheese, salt and pepper, garlic butter and panko crumbs. Combine well. I just strip the rings off my fingers and mix it all through with my hands until I can feel it has been combined completely. If you live in a cold climate, you may want to melt the garlic butter beforehand. Flatten the meat into a pattie cake half the size of your palm, in the middle of the pattie add a small amount (whatever your tastes are) of blue cheese and a fresh basil leaf, then fold over and roll into a ball (I make mine about the size of a golf ball). If you wish to keep some aside for another meal later on, freeze the raw meatballs into whatever portions you need for a family meal. I find 8 large to medium or 12 small (small for us is probably about the size of a golf ball).
To the pan you have fried your onions in previously, add the Passata or sugo until it simmering, then add the meatballs. DO NOT BROWN the meatballs prior. You will see that some of the blue cheese melts into the sauce – this is a good thing. Stir occasionally and simmer until the meatballs are fully cooked through. Boil up your pasta, once drained add a tablespoon of butter and mix through. Toss the meatballs and pasta together and serve.