By Nigella Lawson
- Total Time
- 1 hour 15 minutes
- Rating
- 4(223)
- Notes
- Read community notes
Featured in: AT MY TABLE; In a Tyranny of Children, The Cook Can Be King
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:6 servings
- 1onion, peeled and roughly chopped
- 2cloves garlic, peeled
- 1stalk celery, trimmed
- 1carrot, peeled and roughly chopped
- Finely grated zest of ½ lemon
- 3tablespoons olive oil
- 1tablespoon butter
- Salt
- 1teaspoon sugar
- 3cups passata (available at specialty food markets) or puréed canned tomatoes
- ½cup milk
- ½pound ground turkey
- ½pound ground pork
- 3tablespoons fresh bread crumbs
- 1garlic clove, peeled and minced
- 1large egg, lightly beaten
- ½cup freshly grated pecorino Romano
- ½cup finely chopped basil leaves
- Salt and freshly ground black pepper
- ¼cup toasted pine nuts
- ½cup chopped basil leaves
- 4 to 5whole basil leaves
For the Sauce
For the Meatballs
For the Garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
383 calories; 28 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 22 grams protein; 705 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
To prepare sauce: in bowl of a food processor, combine onion, garlic, celery, carrot and lemon zest. Process until minced. Place large saucepan or flameproof casserole over medium-low heat, and add oil and butter. Add minced vegetables and salt to taste. Sauté gently until softened but not browned, about 10 minutes.
Step
2
Add sugar, passata and 2 cups water. Cover, and simmer 15 minutes. Add milk, and cook, uncovered, 15 minutes more. Meanwhile, begin preparing meatballs.
Step
3
To prepare meatballs: in a large bowl, combine ground turkey, ground pork, bread crumbs, garlic and egg; mix well. Add pecorino, basil, and salt and pepper to taste. Mix until thoroughly blended.
Step
4
Line a large baking sheet with plastic wrap. Dampen hands with cold water, and roll rounded teaspoonfuls of meatball mixture, placing meatballs on sheet; there should be about 80. Add meatballs to simmering sauce, shaking pan gently to make room as they are dropped in; do not stir. Simmer, partly covered, until meat is cooked through, 20 to 25 minutes.
Step
5
To serve, transfer meatballs and sauce to a serving bowl, and sprinkle with pine nuts and whole basil leaves. Serve, if desired, with cooked rice, garnishing each serving with more pine nuts and chopped basil.
Ratings
4
out of 5
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Mike
as MB below, a crust on the meatball is esential.
i puree w hand held blender to smooth out sauce and then add meatballs.
M B
I make larger meatballs, cook them up in a pan to form a nice crust. I use pesto or marinara. Good meatballs.
Klkruger
The meatball recipe doesn't really work on a number of levels (meat blend, seasoning, et al.), but the sauce is great. I make a different meatball, bake till partially cooked and browned on the bottom and a bit on the top (450 oven for 10 min) then cool and finish in the sauce (about 10 minutes) at a simmer just before serving. I remove them from the sauce and platter them, adding a chiffonade of basil and scattered chopped toasted pine nuts as the garnish. Sauce is served on the side.
Patricia
This is a good recipe, loved the sauce. I didn't make any changes to the recipe. I only made larger meatballs and they cooked so tender in the sauce. Served the meatballs over rice.
RR
So delicious! I loved the bright flavor and light meatballs in the creamy sauce. I honestly thought the recipe looked more complicated, but was surprised that everything came together in a cinch. I will definitely be making this one again.
Ann Hennessy
What about baking the meatballs on a cookie sheet? Keep their shape and some of the fat renders out. Kids eat lots of meatballs around here!
Amy in Boston
Really loved this. I started late so needed to make it a little more quickly. Made slightly larger meatballs, and gently pan-fried them for a few while the sauce was simmering, and then dropped them into the sauce (with some of the pan drippings) for 5 - 10 minutes. The toasted pine nuts were perfection.
Patricia
This is a good recipe, loved the sauce. I didn't make any changes to the recipe. I only made larger meatballs and they cooked so tender in the sauce. Served the meatballs over rice.
Klkruger
The meatball recipe doesn't really work on a number of levels (meat blend, seasoning, et al.), but the sauce is great. I make a different meatball, bake till partially cooked and browned on the bottom and a bit on the top (450 oven for 10 min) then cool and finish in the sauce (about 10 minutes) at a simmer just before serving. I remove them from the sauce and platter them, adding a chiffonade of basil and scattered chopped toasted pine nuts as the garnish. Sauce is served on the side.
Steve
I ran chopped tomatoes through a food mill for a passata. Sauce was delicious and small, uncrusted meatballs were well received.
Jennlynn
I use panko crumbs and bison turkey and lamb meat all half pound.
Mike
as MB below, a crust on the meatball is esential.
i puree w hand held blender to smooth out sauce and then add meatballs.
M B
I make larger meatballs, cook them up in a pan to form a nice crust. I use pesto or marinara. Good meatballs.
Private notes are only visible to you.
