Marcus Wareing's Zesty Meatballs in Citrus Tomato Sauce
Orange and mince may be an unusual pairing, but Marcus Wareing's zesty tomato sauce and succulent meatballs will surprise you for all the right reasons.
Ingredients
For the tomato sauce:
For the meatballs:
Method
- Heat some oil in a large pan. When it reaches temperature, add the onion. Season generously with salt and pepper, then add the bay leaves and rosemary.
- Grate the zest of a fresh orange and lemon into the pan. Add some chopped fresh tomato then juice the orange into the pan. Add salt, pepper and a dash of sherry vinegar. Turn the heat down and simmer for 8-10 minutes to allow the tomatoes to break down and the sauce to thicken.
- Next, start on the pork meatballs. Add some breadcrumbs to the minced pork into a large bowl, followed by a pinch of salt and pepper and chopped rosemary. Zest a lemon into the mixture, and set aside a small amount of zest for garnish.
- Once the tomato mixture has thickened and started to caramelise, add ½ tin of chopped tomatoes, tomato paste and passata and raise the temperature to allow it to stew for 8-10 minutes.
- Add more salt and pepper, dried mixed green herbs, chilli flakes, oil then turn the heat down.
- Break an egg into the pork mince, add more breadcrumbs and dried herbs. Combine the pork mixture with your hands.
- Line a tray with a good sprinkling of flour, salt and pepper. Roll the pork into 10 meatballs. When they have taken shape, dust them with flour.
- Heat a pan on high heat and add a generous glug of oil. Once it reaches temperature, place the meatballs into the hot oil to fry until golden. Flip the meatballs once one side has browned or charred. Add a few knobs of butter to taste. When golden on all sides, remove from the pan.
- Add the butter and meat juices to the tomato sauce and mix in.
- To serve, transfer the tomato sauce into a cast iron serving dish. Add the meatballs on top of the sauce and garnish with rosemary and a little lemon zest.
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