cookware
- large braising pan
- blender
- can opener
- large bowl
- bamboo skewers
For the Sauce | |
1 | Poach the garlic cloves in the olive oil over low heat with a pinch of salt and pepper until the garlic begins to brown. |
2 | Add the tomatoes and ½ of the basil. Simmer for about ½ an hour, adding a few tablespoons of water at a time to prevent the sauce from drying out. Continue to stir as the sauce simmers. |
3 | Remove from heat and cool to room temperature. Process in blender until smooth. Chop the remaining basil and add to the sauce. Season with salt and pepper. |
For the Meatballs | |
4 | In a large bowl, mix the meat with eggs. |
5 | Then add bread crumbs, most of the cheese and salt and pepper. |
6 | Finally add minced garlic, onions and herbs. |
7 | Roll up the balls. Get the pan nice and hot. Add a squirt of vegetable oil. Cook meat balls until they are brown and crispy. Add the sauce and simmer for 30 minutes. |
To Serve | |
8 | Serve on nice bamboo picks. Garnish with fresh grated cheese. |