Sardinian Meatballs

This is my Sardinian nonna's recipe for meatballs, the raisins in it reflect the Moorish influence on this beautiful Italian island.

Serves 4

Preparation time: 25 minutes

Cooking time: 1hr 30 minutes

500g lean steak mince

1 clove garlic

1 handful raisins

1 small egg

1 handful breadcrumbs

1 small bunch of flat leaf parsley

Salt & pepper

1 tbsp olive oil

1 medium onion

1 clove garlic

500g carton passata

1 tsp sugar

1 tbsp olive oil

Salt & pepper

Chop the parsley and garlic finely and add them to a bowl, add in the mince, egg, breadcrumbs, raisins and a few grinds of pepper and half a teaspoon of salt.  Use your hands to mix the ingredients thoroughly.

Heat a tablespoon of olive oil in a large pan and shape the meatballs and drop them carefully into the oil.  Fry them in batches until brown on all sides.  Set them aside once browned.

Wipe out the pan and add another tablespoon of oil over a medium heat and chop your onions, add chopped onion and fry until translucent.  Finely chop the garlic and add it to the onions, fry for a minute and then add the passata, sugar, grinds of pepper and about a half a teaspoon of salt. 

Gently add the meatballs into the sauce being careful not to break them up.  Turn the heat down to a low simmer and let the meatballs cook in the sauce for about an hour to an hour and a half.

Serve with your favourite pasta or some bread.