That's a nice meatball

After considerable semi-success with beef mince, bits of chopped carrot, herbs and burnt edges, I have now mastered the art of the Italian meatball. Apologies again to those who know better, but I feel confident. This recipe is based on the meatball pasta served at Ma Mensa restaurant in Hastings St at Noosa: a supoib meatball if ever one existed. Let us share the wisdom.

1. You must use veal mince. A combination of veal and pork is recommended, or otherwise plain veal. Plain pork if you absolutely must, but they won't be the same. Do not use normal beef mince.


2. Add a couple of tablespoons of fine raw semolina. Add more if the mix is looking too wet and you want to absorb some of the moisture.


3. Grate the rind of a big lemon finely and add.


4. Add an egg if you feel like it, or if it's not binding properly.


5. Add some finely-chopped herb: tarragon is good, or oregano.


6. Crush a couple of cloves of garlic and add.


7. Season it with fine salt.


8. Finely-grated good quality Parmesan cheese: the best to use for this is Grana Padano, as you can really appreciate the flavour. Reggiano would be fine too, or good old Pecorino at a pinch. Add about two thirds of a cup (if you have 500g of mince).

Mix very thoroughly with your hand until the mixture is smooth and homogenous. The meatballs depend on all the ingredients being chopped very small and finely blended, so there are no pointy edges or straggly bits. Form into small balls and roll them in flour. Fry them gently in a big cast-iron pan in olive oil: they do best on a medium to low heat for about 15 to 20 minutes.

I like to make a simple tomato sauce to go with the balls. I use some passata, a few splashes of a nice white wine and a couple of chopped fresh tomatoes, and simmer on a medium heat while I'm doing the meatballs and boiling the pasta water. Spaghetti is nice and traditional for this, and as a bonus, you can curl the spaghetti into nice little nests, put some sauce in the middle and add some meatballs, nestled like little meaty Easter eggs. How sacriligious. And delicious!