I owe making the recipe to my often-mentioned friend Amy-May…and of course Nigella. This is her favourite recipe from her favourite Nigella cookbook, Nigella Bites.
As I’ve no doubt mentioned a hundred times, we went to see Nigella at the Melbourne Food and Wine Festival in March. The days leading up to her appearance aka the best day of my life, we debated the merits of each cookbook in order to decide what one we wanted to get signed. I decided on Christmas (which lead to a somewhat awkward back and forth with the domestic goddess), while my partner and Amy-May went with bites.
On perusing her copy while on the way to the venue she opened it to the page with this recipe; covered in splatter from the rich sauce, it was clear that this was a much loved recipe and I knew that I had to make this dish immediately.
It was glorious.
Two months went by and I realised, while watching Masterchef, that I still had not tried my hand at this dish. Feeling a mixture of shame and self-loathing, I took myself to the supermarket the next day and quickly bought all the ingredients required for the dish.
I decided being an Italian style dish it was mandatory for me to drink wine; forgetting liquor was my downfall with the fondants. Thankfully this simplistic recipe is nearly foolproof.
It is literally placing all the ingredients for the meatballs into a bowl, mixing them and then rolling in to balls before heating some onion, oregano and garlic with passata and then dropping the meatballs in to cook.
The result is the most delicately moist meatballs you could ever eat, a deliciously light tomato sauce and the most satisfied rainy day food I’ve ever eaten.
In true Nigella food style it was near perfection.
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