POLPETTINE CON TIMO E NOCE MOSCATA IN SALSA DI POMODORO or MEAT BALLS WITH NUTMEG AND THYME IN TOMATO SAUCE

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Judging by the recipes I post here one would think that we never eat meat but we do. Not every day but we do.

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So today I’m going to post a recipe with meat, I sometimes make it when we have both children and grownups here for lunch because it usually liked by both contingents. When I made it now I did add a new ingredient though, you can blame Pille for this because while I was standing there mixing the minced meat my eyes fell on the ground nutmeg and I just had to try to make my thyme meat balls with a bit of nutmeg in them. And I do like it, I’m sure people have put nutmeg in their meatballs for centuries but for me, the Nutmeg Virgin, it is new and fresh. I usually serve these meatballs in tomato sauce together with couscous but they’re good with quinoa, rice or normal pasta as well. I sometimes put some mashed potatoes, soaked bread or chopped onion into my meat balls but this time I just wanted small meaty ones.

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POLPETTINE CON TIMO E NOCE MOSCATA IN SALSA DI POMODORO or MEAT BALLS WITH NUTMEG AND THYME IN TOMATO SAUCE

1 kg / 2.2 pd minced lean meat
2 eggs
2 tbsp chopped fresh thyme
1-2 tsp ground nutmeg
Salt
1 l / 4.25 cups tomato sauce or more if you want
1 chopped onion
1 chopped carrot
1 chopped stalk of celery
Olive oil
Butter

– Mix the minced meat with salt, spice and herb and then add the eggs. Mix it really well and make small balls of the whole batch.
– Heat up some olive oil and butter in a skillet and fry the meatballs until they have some colour.
– Pour olive oil in a casserole, I use a terracotta one but I am aware of that not evryone use that type of cooking ware but take a big one that you trust, and sauté the chopped onion, carrot and celery until they are becoming transparent.
– Add the meat balls and the fat used for frying and after a few minutes you add the tomato sauce.
– Leave it to simmer for 45 minutes- 1 hour and then serve it with couscous or quinoa or rice or pasta.

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