Nigella Meatballs are tasty meatballs made with ground pork, ground beef, Parmesan, garlic, and oregano. They are known for their tender texture and delicious taste. The name “Nigella” comes from the well-known British chef Nigella Lawson, who made this tasty recipe very famous.
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💗 Reasons To Add This Recipe To Your Repertoire
- Bursting With flavor Minced pig, beef, Parmesan, garlic, and oregano create a delicious flavor that will leave you wanting more.
- Easy To Make. This recipe is great for beginners and experts because of its easy ingredients and directions. Get tasty meatballs on the table quickly.
- Versatile. This meatball can be eaten in several ways. Serve them with pasta, sandwiches, or appetizers. The choices are unlimited, making it a versatile dish for any occasion.
- Family-Friendly. Nigella Meatballs please kids and adults. The delicate meatballs and delicious tomato sauce will please even the pickiest eaters in your family.
👩🍳 Nigella Meatball Ingredients
For The Meatballs
- 250 grams of minced pork
- 250 grams of minced beef
- 1 large egg
- 2 tablespoons freshly grated Parmesan
- 1 clove garlic (minced)
- 1 teaspoon dried oregano
- 3 tablespoons semolina or breadcrumbs
- good grinding black pepper
- 1 teaspoon Maldon sea salt flakes
For The Tomato Sauce
- 1 onion
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil (not extra-virgin)
- 700 grams tomato passata or chopped tomatoes whizzed to a puree
- 1 pinch of sugar
- Maldon sea salt flakes
- pepper
- 100 milliliters of full-fat milk
🧆 Nigella Meatballs Instructions
For the meatballs
- Just put everything in a big bowl and mix with your hands until everything is well combined. Then roll the mixture into small balls.
- Put the meatballs on clingfilm-lined baking sheets or plates, and put each one in the fridge as you finish it.
For the tomato sauce
- Put the onion, garlic, and oregano in the food processor and pulse until they are finely chopped.
- When the butter and oil are hot, put the onion and garlic mixture into a deep, wide pan and cook for about 10 minutes over low to medium heat. Let the blend soften, but don’t let it burn.
- Add the tomato passata, and then fill the empty bottle halfway with cold water (about 300 to 350 ml, or 114 cups). Add this to the pan along with the pinch of sugar, salt, and pepper, and cook for about 10 minutes. At this point, the tomato sauce will look thin but don’t worry. It will get thicker soon.
- Mix in the milk, and then drop the meatballs one at a time into the sauce. You don’t want to break up the meatballs, so don’t stir the pan until they’ve gone from pink to brown.
- Everything should cook for about 20 minutes with only half of the lid on. At the end of the cooking time, taste the food to see if it needs more salt or a few more turns of the pepper mill.
💭 Recipe Tips
- Use a mix of minced pork and beef to make Nigella Meatballs with the right blend of tastes and textures.
- Don’t leave out the Parmesan cheese and garlic because they give the meatball combination depth and make it taste better.
- Don’t use too much-dried oregano because it can easily overpower other tastes. Start with a teaspoon and add or take away as much as you like.
- If you like things hotter, you could add a pinch of red pepper flakes or a dash of hot sauce to the meatball mixture.
- Change the cooking time as needed to get the right thickness of tomato sauce. If you want a thicker sauce, let it simmer longer. If you need to thin it out, add a splash of water.
🍝 Serving Ideas For This Delicious Meatballs
Nigella Meatballs go well with spaghetti or any other kind of pasta, crisp bread for dipping in the tomato sauce, or a fresh green salad for something lighter.
🎚 Storage Guidelines For Meatballs?
- In The Fridge. To keep Traditional Nigella Meatballs for up to 3 days, put them in a jar with a lid that keeps out air.
- In The Freezer. Put the cooked meatballs on a baking sheet and freeze them until they are frozen. Then put them in a bag or container that can be frozen and keep them there for up to 3 months.
🥵 How To Reheat Meatballs?
- In The Oven. Set your oven to 350°F (175°C) and turn it on. Put the meatballs in a baking dish and cover them with foil so they don’t dry out. Bake for about 15 to 20 minutes, or until everything is hot.
- On The Stovetop. Put a small amount of olive oil or butter in a pan and heat it over medium heat. Put the meatballs in the pan and cook them, turning them every so often, until they are hot all the way through.
- In The Microwave. Place the meatballs in a dish that can go in the microwave and cover them with a microwave-safe lid or plastic wrap. Stir every 30 seconds while heating on medium power until it reaches the temperature you want.
FAQs
Why Are My Meatballs Not Moist?
Meatballs may not be moist if overcooked or if lean meat is used adding moisture-rich ingredients like milk and breadcrumbs can help retain moisture.
Why Add Milk When Making Meatballs?
Milk is added to meatballs to keep them moist and tender it also helps bind the ingredients together for a better texture.
Should I Brown The Meatballs Before Adding Them To The Sauce?
Browning meatballs before adding them to the sauce adds flavor and texture it’s not necessary, as they will cook through in the sauce.
What Can I Substitute For Parmesan Cheese In The Meatball Mixture?
In the meatball mixture, you can substitute Parmesan cheese with other hard cheeses like Pecorino Romano or Grana Padano for a similar flavor and texture.
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Nigella Meatball Nutrition Facts
Amount Per Serving
- Calories: 350
- Total Fat: 20 grams
- Saturated Fat: 8grams
- Cholesterol: 80 milligrams
- Sodium: 600 milligrams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Sugars: 3 grams
- Protein: 25 grams
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Meatballs
Description
This Nigella meatball is a tasty dish made with ground pork, ground beef, Parmesan cheese, garlic, herbs, and other ingredients. This recipe takes about 45 minutes to make and makes enough food for 4 people.
Ingredients For The Meatballs
For The Tomato Sauce
Instructions For the meatballs
- Just put everything in a big bowl and mix with your hands until everything is well combined. Then roll the mixture into small balls.
- Put the meatballs on clingfilm-lined baking sheets or plates, and put each one in the fridge as you finish it.
- Put the onion, garlic, and oregano in the food processor and pulse until they are finely chopped.
- When the butter and oil are hot, put the onion and garlic mixture into a deep, wide pan and cook for about 10 minutes over low to medium heat. Let the blend soften, but don’t let it burn.
- Add the tomato passata, and then fill the empty bottle halfway with cold water (about 300 to 350 ml, or 114 cups). Add this to the pan along with the pinch of sugar, salt, and pepper, and cook for about 10 minutes. At this point, the tomato sauce will look thin but don’t worry. It will get thicker soon.
- Mix in the milk, and then drop the meatballs one at a time into the sauce. You don’t want to break up the meatballs, so don’t stir the pan until they’ve gone from pink to brown.
- Everything should cook for about 20 minutes with only half of the lid on. At the end of the cooking time, taste the food to see if it needs more salt or a few more turns of the pepper mill.
For the tomato sauce
Notes
- Use a mix of minced pork and beef to make Nigella Meatballs with the right blend of tastes and textures.
- Don’t leave out the Parmesan cheese and garlic because they give the meatball combination depth and make it taste better.
- Don’t use too much-dried oregano because it can easily overpower other tastes. Start with a teaspoon and add or take away as much as you like.
- If you like things hotter, you could add a pinch of red pepper flakes or a dash of hot sauce to the meatball mixture.
- Change the cooking time as needed to get the right thickness of tomato sauce. If you want a thicker sauce, let it simmer longer. If you need to thin it out, add a splash of water.
Nigella Meatballs