Theo Randall served up tasty meatballs in tomato sauce with burrata and crostini recipe on Saturday Kitchen.<\/p>\n
The ingredients for the meatballs are: 400g pork mince, 400g beef mince, 2 tbsp chopped fresh flat-leaf parsley leaves, 1 garlic clove, crushed to a paste with a little sea salt, 3 tbsp full-fat milk, 100g dried breadcrumbs, 75g parmesan, finely grated, 3 free-range eggs, 1 tsp sea salt and 2 tbsp extra virgin olive oil, for greasing, frying and drizzling.<\/p>\n
For the tomato sauce: 2 tbsp extra virgin olive oil, 1 garlic clove, finely sliced, 1 tsp chopped fresh thyme leaves, 1 red chilli, seeds removed, finely chopped, 600g tomato passata, sea salt and freshly ground black pepper.<\/p>\n
For the braised greens: 100g wild rocket, 250g kale, 500g spinach , 1 garlic clove, finely sliced, \u00bd tsp fennel seeds, crushed, sea salt and freshly ground black pepper.<\/p>\n
For the burrata and crostini: extra virgin olive oil, for drizzling, 1 ciabatta or sourdough loaf, cut into thin slices, 1 garlic clove, peeled and left whole, to rub and 150g burrata.<\/p>\n