Serve with the meatballs with some polenta or pasta © Lisa Barber
Serves 4

For the meatballs

500g/171/2oz organic pork mince
500g/171/2oz organic veal mince
Salt and freshly ground black pepper
3 garlic cloves, peeled and crushed
1 bunch of marjoram, leaves only, finely chopped
150g/5oz grated Parmesan
200g/7oz soft white breadcrumbs

For the sauce

2 medium yellow onions
2 tbsp olive oil
3 garlic cloves, peeled and crushed
1 bunch of marjoram
2 fresh bay leaves
1 dried red chilli, finely chopped
200ml/7fl oz full-bodied red wine
1kg/35oz good-quality tinned tomatoes
Salt and freshly ground black pepper

For the marjoram salmoriglio

1 medium bunch of marjoram, leaves only
A good pinch of salt
1 garlic clove, peeled
The juice of half a lemon
120ml/4fl oz extra virgin olive oil

For the meatballs, place the pork and veal into a large bowl and mix with your hands. Add all the other ingredients, including a generous pinch of salt and plenty of fresh black pepper. Mix well once again – it is very important that the flavour and seasoning is well distributed. Roll into meatballs of whatever size you prefer. I don't like them either too small or too big, so this mixture should make around 20-25 medium meatballs. Set them aside in the fridge while you make the sauce.

For the sauce, peel and finely chop the onions. Place the olive oil in a heavy-bottomed saucepan large enough to hold all the meatballs comfortably and place over a medium heat. When the oil is warm, add the onions and sweat, stirring them once or twice for five minutes. Add the garlic, bay leaves, chilli, marjoram and a generous pinch of salt. Turn down the heat slightly and cook for 10 minutes, stirring from time to time.

Now add the wine and turn the heat up slightly. Let it bubble for a couple of minutes, then add the tomatoes and turn the heat up again just slightly. Cook for 30 minutes to reduce the tomatoes slightly.

Add the meatballs and cook for 20-25 minutes. Taste the sauce to check the seasoning. It will likely need a little more salt and the smallest amount of pepper.

For the salmoriglio, place the marjoram leaves in a mortar and pestle with a pinch of salt. Pound until you have a vibrant green paste. Add the garlic and pound until it is crushed completely. Add the lemon juice, stir well and pour in the olive oil. Stir again and taste, adjusting if necessary.

Serve with some polenta or pasta, cooked according to instructions. Ladle the meatballs and sauce on top and spoon over the salmoriglio.

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