SALVE

When you live in Melbourne you are prepared for multiple seasons in one day. Today was no exception - wind in the morning, hail during lunch and sunshine in the afternoon.

The unsettling weather had me craving some serious comfort food for two reasons - warmth and salvation. With a craving like this it was only fitting to make some hearty Italian meatballs for dinner. I believe that everybody (who eats meat) should master the art of a good meatball dish. The trick is slow, low heat cooking (and cooking them from the heart!)

meatballs like nonna used to make

  250g pork mince

  250g veal mince

  800g baby cherry tomatoes, roughly crushed

  250ml vegetable stock

  3 garlic cloves, crushed

  1 red chilli, diced

  1/4 handful lemon thyme, chopped

  1/4 handful oregano, chopped

  1/4 handful basil, chopped

  1/4 handful parsley, chopped

  1/3 cup pecorino cheese

  1 egg

  breadcrumbs, to bind

  salt and pepper to taste

  4tbsp olive oil, for frying
  4tbsp butter, for frying

  4tbsp flour

Combine mince, thyme, oregano, egg, cheese, garlic, salt and pepper in a large bowl.  Add breadcrumbs until mixture comes together (and will hold into a rolled ball).  Roll tablespoonfuls of mixture into balls, roll lightly in flour and set aside.

Heat olive oil and butter in a large frypan. Place meatballs in pan and fry on a low heat for 10 minutes or until browned all over.  Set aside.

With oil and juices still in pan, fry chilli, basil and parsley for 1-2 minutes to release aroma.  Add tomatoes and stock and simmer on low heat for 15-20 minutes or until reduced into a thickened sauce.  Add meatballs and continue to cook for a further 20 minutes.

Once ready, dish those babies up with some spaghettini cooked al dente and lashings of pecorino and/or parmesan cheese. And don't forget the robust Italian red wine...

Bella cibo!