Meatballs in tomato sauce with burrata and crostini

Meatballs in tomato sauce with burrata and crostini

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 4


By Theo Randall
From Saturday Kitchen

Ingredients

For the meatballs

  • 400g/14oz pork mince
  • 400g/14oz beef mince
  • 2 tbsp chopped fresh flat-leaf parsley leaves
  • 1 garlic clove, crushed to a paste with a little sea salt
  • 3 tbsp full-fat milk
  • 100g/3½oz dried breadcrumbs
  • 75g/2½oz parmesan, finely grated
  • 3 free-range eggs
  • 1 tsp sea salt
  • 2 tbsp extra virgin olive oil, for greasing, frying and drizzling

For the tomato sauce

  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, finely sliced
  • 1 tsp chopped fresh thyme leaves
  • 1 red chilli, seeds removed, finely chopped
  • 600g/1lb 5oz tomato passata
  • sea salt and freshly ground black pepper

For the braised greens

  • 100g/3½oz wild rocket
  • 250g/9oz kale
  • 500g/1lb 2oz spinach
  • 1 garlic clove, finely sliced
  • ½ tsp fennel seeds, crushed
  • sea salt and freshly ground black pepper

For the burrata and crostini

  • extra virgin olive oil, for drizzling
  • 1 ciabatta or sourdough loaf, cut into thin slices
  • 1 garlic clove, peeled and left whole, to rub
  • 150g/5½oz burrata
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