ANGELA HARTNETT'S BEEF & VEAL MEATBALLS<br>
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Meatballs are super-quick to make for a weeknight supper and there are many ways to serve <br>
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them (see tip). The veal in these gives a lightness to the result, but you <br>
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can swap it out for all beef, or flavourful pork mince.<br>
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This is a good way to use up any day-old bread hanging <br>
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around. The recipe is easy to double up on and freeze so <br>
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you have a meal for an emergency.<br>
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SERVES 4<br>
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4 tbsp olive oil, plus extra for the onion<br>
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1 onion, finely chopped<br>
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2 garlic cloves, chopped<br>
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400g tin chopped tomatoes<br>
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200g white bread (day old, if possible)<br>
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whole milk (enough to soak the bread)<br>
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500g beef mince<br>
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250g English veal mince<br>
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2 tbsp finely grated parmesan, plus extra to serve<br>
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4 anchovies, finely chopped<br>
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2 tbsp chopped flat-leaf parsley<br>
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salt and freshly ground black pepper<br>
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350g dried spaghetti, to serve (optional; see tip)<br>
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1 First make a tomato sauce. In a saucepan, heat a dash of olive oil over a <br>
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medium heat, then add half the chopped onion and <br>
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half the garlic, then sauté for 10 minutes to soften. Add the tomatoes <br>
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and when the liquid starts to bubble, reduce to a simmer and <br>
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leave to cook, stirring occasionally (about 20 minutes, to <br>
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create a thick sauce), while you make the meatballs.<br>
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2 In a bowl, soak the bread in the milk until soft. In another bowl, mix the beef, veal, parmesan, anchovies, half the parsley and the rest <br>
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of the onions and garlic. Then add the soaked bread, lightly squeezing any excess milk from it first.<br>
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Mix well and season with salt and pepper. Mould the mixture into 12-14 meatballs.<br>
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3 Put the 4 tablespoons of olive oil in a large <br>
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frying pan over a medium heat. When hot, add the meatballs, turning (for about 5 minutes) to ensure they colour all over.<br>
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If necessary, cook in batches so they are not all squashed <br>
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together, setting each batch aside on a plate while you cook the remainder.<br>
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4 To finish, remove the meatballs from the pan and set aside.<br>
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Pour the tomato sauce into the frying pan over a medium heat.<br>
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Put the meatballs back into the pan for a further 4-5 <br>
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minutes to cook through. Sprinkle with the <br>
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remaining parsley before serving.<br>
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TIP You can serve the meatballs as they come, or on top of spaghetti.<br>
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If you would prefer the latter, cook the pasta according to the packet instructions until al dente.<br>
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Drain it in a colander, reserving a cupful of the cooking water to loosen the meatball sauce <br>
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if necessary, and then transfer it back to the pan and toss it with a little olive oil and butter.<br>
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Put the spaghetti on a serving plate and top with the meatballs <br>
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and sauce. Finish with a drizzle of olive oil and a sprinkle of parmesan.<br>
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ANGELA HARTNETT'S BEEF & VEAL