I haven’t been posting much lately because I’m enjoying the comforts of a mother’s cooking. I get to flash my culinary tricks only on the weekends or when someone’s got an itch in their sweet tooth and that’s pretty seldom now that I’m home (the land of Ben & Jerry’s and Haagen Dazs). The weekend ended well with a BBQ on Sunday — Lemon Cajun & Honey marinated (honey, lemon juice, cajun spices and Worcestershire sauce) striploin steaks, Cheese & Red Wine and Tomato & Basil sausages from Esprito Santo butchers; not to forget vegetable kebabs and it was a kickass way to prepare myself for the boring desk job the following day.
Indeed Diva is now stuck behind a desk on the weekdays. Soon enough, once her attachment ends, she’s hoping to get hired next month by The Flaming Queen which is a luxury candle shop at the Palais Renaissance hotel (I think it’s a hotel? with a fancy shopping pallasade on the bottom and basement floors?). No matter the amount of blogging and online shopping and foodblog surfing she does, Diva prefers to communicate face to face with living breathing humans than overheating noisy computers.
I’ve realized how soul-sapping a desk job is. And oftentimes, I have to find ways to slow myself down so I don’t complete my assignments too quick and leave myself with spaces of non-activity (which further aid in killing the rest of my pathetic brain cells). And you say Coke is cancer-causing. Work is life depletion at its most effective. Alright. I joke. I jest. I complain and act like a spoilt brat. So sue me. However, I’ve discovered a way to brighten up my “desk-life”. A box of PG tips, a tube of Hobnobs, a packet of Mint Crisp M&Ms (that gorgeous green is so attractive) and a packet of Forest Fruit Gums makes the world all better. Also, it seems I’ve already bought 2 pairs of 4inch heels ever since I started work. I know — that means Death By Heels but no matter. I feel awesome.
These meatballs are inspired by the way Ben Brown makes his meatballs — fuss-free, meaty, greasy, gia-normous and delicious. The best thing to do here is use fresh mozzarella and you literally get molten cheese flowing all around your meatballs when you serve them out of the baking dish. I couldn’t get any of this at such a time so grated mozzarella was used. Nothing like the real thing but this was awesome despite it. Didn’t think too much about presentation either. You really don’t need it. Pile the meatballs into the dish. Pour in all the leftover sauce from the frying pan. Spread them out quick and easy. Top with salami and mozzarella and whack into the oven to complete the cooking process and get the salami to crisp up and release its flavours into the sauce. Of course, with the ultimate moment of having the mozzarella melt, then turn a slight crispy golden brown.
The sad outcome of my meatballs was their salt content. I accidentally popped 2 cubes of strong beef stock into the pan without thinking or tasting. Thankfully, the pasta was served pretty much plain and so it kind of evened itself out. People with salt-conscious tastebuds might want to be warned ahead and adjust the salt content to suit your tastes.
This recipe is perfect for 5, with a tiny bit of meatball leftovers which were wiped out in give or take another 5minutes after the plates were wiped clean. There you have it. Evidence of the Romance of the Meatballs.
Diva-Style Meatballs with Pasta
Ingredients
- For the meatballs:
800g minced beef
1 egg, lightly beaten
1 1/2 large white onions, chopped
3 garlic cloves, minced or finely chopped
2 tsp dried Italian herbs
1/2 tsp paprika
handful of fresh basil leaves, chopped
olive oil, for frying
freshly milled sea salt & black pepper, for seasoning
- For the sauce:
2 cans chopped tomatoes
1 - 2 beef stock cubes (depends on the type you are using; if it’s a strong one, you may want to reduce this to 1 cube)
1 tbs tomato purée (and a little water if need to dilute)
5 good shakes of Tobasco sauce
2 enormous handfuls of grated mozzarella (preferably use fresh mozzarella sliced into rings if available)
10-15 large strips of salami
- For the pasta:
500g fusilli pasta
1 1/2 good glug of extra virgin olive oil
sprinkling of paprika
handful of fresh basil leaves
freshly milled black pepper
Place all the ingredients for the meatballs and 1/4 of prepared chopped onions in a large bowl and mix together. Form into golf-sized or slightly smaller meatballs.
In a large, preferably deep, frying pan, sautée the chopped onions with garlic in olive oil. Place the meatballs gently one by one into the hot pan. Let it cook till the surfaces of the meatballs are cooked and slightly browned. Add the ingredients for the sauce into the pan and let it come to a boil. Add 1/4 cup of water if the mixture is to thick then let it simmer and reduce to desired sauce consistency.
Preheat oven to 180d Celsius.
Once the meatballs and its sauce has reduced, pour into a large deep rectangle baking or casserole dish. Layer the salami over the top, followed by the cheese. Place into oven for about 10-15 minutes.
For the pasta, boil till al dente. Drain away the water. Add the extra virgin olive oil, ground pepper, paprika and basil. Then give it a good stir. Place into pasta plates. Remove meatballs from oven and bring it out onto the dinner table. Have glasses of ice cold drinks ready and a serving spoon for the meatballs.
Spoon over onto plates of pasta in generous amounts. Do not forget to spoon out the lovely sauce and meatball juices at the bottom of the baking dish onto the pasta. Serve with more basil leaves and drops of Tobasco for crazy heat.
This looks so good. My mouth is watering, I would love this! Am def going to make.
Wow, Diva, what a glorious meal you whipped up! Sad I am not around:) Looks really delicious and Divacious indeed:) You are very creative for what I just awarded you with an award. Check out my blog:)
That looks really good! I like baked pasta with melted cheese all over.
“I have to find ways to slow myself down so I don’t complete my assignments too quick and leave myself with spaces of non-activity (which further aid in killing the rest of my pathetic brain cells).”
that could’ve come straight from my mouth. i feel your pain.
now, how to ease that pain? spaghetti and meatballs, of course! looks divine!
Oh my goodness, that looks incredibly delicious and comforting! I know what you mean about monotonous work zapping the life out of you. I used to be in banking. Booooo-riiiiiing.
Mmmm…. This looks yummy & there’s no doubt this would be loved here. Keep up the hard work. 4″ heels are totally worth it! When I was your age I spent all my money on shoes & cocktails and sometimes rent (the leasing manager had a crush on me so he was forgiving when I was late with my payments). Live it up!
xoxox Amy
P.S. Dropped by for your Matcha Marble Cake recipe…. I hope I do it justice.
That looks like some serious deliciousness!! I will have to save this one for a chilly day!
Is surfing food blogs banned on the job? That should fill up the inactivity with something yummy! Hahaha!
I do hope you keep your soul intact, Diva… It’s such a precious thing 
Also, that has got to be the most decadent-looking meatball pasta I’ve seen! Awesome.
What can I say, these look great. I love meatballs, any kind of meatballs. These meatballs look pretty similar to the italian ones I make!
I just had an overload of minced beef, but now I want some more. Love the addition of Tabasco in the sauce!
beth: i’m delighted to hear you’ll be giving this a try! thanks for stopping by
farida: thank you for the award. i have checked it out and will post about soon enough when i find the time. how is it tht it seems i’m not really doing anything REAL at work and yet i haven’t got any time to really do something REAL. geeez. the irony.
kevin: yes indeed. Pasta Bake is the classic no-brainer, which also tastes like a piece of heaven.
grace: argh. the pain is crazy. jokes. i exaggerate. but yea, spaghetti and meatballs is so comforting. feet up, plates up, drink, TV and the remote…aahh.
elle: my o my. banking!! i always think people in banking must have amazing willpower.
amy b: live it up indeed!!! i like your sense of style amy.
cocktails and shoes. oh that’s my heaven for sure. although lately it seems to be a lot of gin tons, whiskey on the rocks, lots of shoes, sleep and pondering on the topic of weight loss.
sigh!
good luck on the matcha cake. i’m sure you’ll whip it’s ass
cakespy: oh indeed. warm baked meatballs end of spring nearing the winter periods are fantastic. i always get that warm fuzzy feeling…also because i am usually in the softest fleece ever and my crazy slippers with those furry bobbles!
manggy: honestly i doubt it but i need to keep up the facade — i need to look busy! considering i have not m much to do. but i did take your advice and blog surf as i haven’t kept up to date with all the blogs around me. i’ll be stopping by yours pretty soon too!!!
bobby: AH! i will have to have a look at your italian meatballs and drool then. meatballs are cool.
marc: my family loves Tobasco…hence, the addition. But yea, it sure adds one crazy kick to the sauce. lol
xx
You make me miss my oven
Yep, I don’t have one right now. I can only drool at melted cheese.
Nice meatballs! The recipe sounds really good, we’ll try to mimic this next time. Great photos too, do you use photoshop?
Your pictures are gorgeous.
The meatballs and pasta look so yummy! I always put too much salt in everything. I just love my salt, what can I say?
That is the most DIVALICIOUS meatball sauce I’ve ever seen! Bravo!
Looks good Dave! When u back in the UK? I just wrote a new post (its been a whiloe - i know) - check the guy out. his music makes my ears smile.
Alex
http://www.myspace.com/thebitterpilluk
http://www.thebitterpilluk.wordpress.com
the meatballs look fantastic, but for some strange reason, even i end up with salty meatballs often… dunno why that happens. I wish i had my mum close to me to spoil me as well …how i miss her cooking ! Lucky you
Very grandma style for me but sooooo delicious:-)
tigerfish: that’s awful! i remember the pre-oven times too. they were painful. i hope u get one, or something close to an oven, soon.
tastymealsathome: hey thanks for stopping by
i don’t use photoshop..i can’t afford the version for Mac so i try to take my pictures with the best lighting possible (with sunlight but lately it’s quite hard to since i’m back only in the evenings) and then use simple editting tools on my laptop.
emiline: ah! salt fetish! u remind me of a particular someone i live with. she loves it.
cakewardrobe: cheers my friend!!! they were pretty damn DIVALICKIN’ good
kate: having a mum round is great. her food is amazing. like eyeball-poppin’ good. thanks for the encouragement! i don’t know why it gets salty too. to be honest, my meatballs weren’t salty. it was the sauce that was. blimey.
Joanna in the kitchen: haha!! gramma-style. cool
meatballs are great. my dad used to make massive tennis ball sized ones..so that would be daddy-style meatballs!
bitterpill: hola you crazy monkey. indeed i will check him out asap. i just bought Portishead and The Presets from HMV. broke. and i’m tryin to keep in touch with the scene by reading NME…
for now, however, lex, my new love is Iglu & Hartly. they’re so yummy too……sigh.
xx
Nice dish - looks so hearty and comforting.
I’m totally with you on the soul-sapping. I get the feeling you’re a creative soul, like me - and therefore, the “office” will forever be like a cinder block in the sea tied to your ankle. If you have an artist’s sensibility, the office can be very draining…if we could only make a bunch of money from food blogging (even a small bunch!).
Wow, that looks so satisfying and delicious! Comfort food at its best!