Homemade Italian Meatballs with a Trio of Foccacia
 
Recipe by: Claire Winstanley (Adapted from Bill Granger)

Serves: 4 - 6
Preparation time: 30min
Cooking time: 30min
  
1kg Free Range Lean beef mince
1/4 cup sultanas, roughly chopped
1/4 cup toasted pine nuts, roughly chopped
2 tablespoons grated parmesan, plus extra to serve
Large pinch ground nutmeg
A few sprigs of Thyme
Finely grated zest of 1 lemon, plus lemon juice to serve
1/2 cup fresh white breadcrumbs
1 egg white, lightly beaten
1/4 cup olive oil (for frying)
1 1/4 cups chicken stock
2 x 400g cans Italian chopped tomatoes
200g Rosa or cherry tomatoes
2 bay leaves
Woolworths Trio of Foccacia bread, to serve
 
Place the mince in a large bowl with the sultanas, pine nuts, parmesan, thyme, nutmeg, lemon zest and breadcrumbs. Season and add the egg white and using your hands squeeze the ingredients together until well combined. Wet your hands to break up and roll the mixture into large meatballs (about 9), then place in the fridge to chill for 15 minutes.
Heat oil in a large deep frying pan over medium-high heat. Add half the meatballs and cook, turning frequently, for 4-5 minutes until golden. Remove from the pan once they have a nice colour. Repeat with remaining meatballs. Drain oil from pan.

Increase the heat to high, pour in the stock and bring to the boil, then cook, scraping the bottom of the pan with a wooden spoon to collect up the flavours, for 3-4 minutes until slightly reduced.
Return the meatballs to the pan with the canned and cherry tomatoes, and bay leaves. Reduce the heat to medium-low, cover with a tight-fitting lid and cook for 20-25 minutes until the meatballs are cooked through. Remove from the heat and add a squeeze of lemon juice.

Serve meatballs topped with the extra parmesan and warmed foccacia for soaking up the sauces.