Today I’m sharing my take on Parma Ham Wrapped Beef Meatballs with a rich Sun-Dried Tomato Sauce. This recipe was inspired by the wonderful @dishupdinnerwithchezza, whose sirloin steak-wrapped beef meatballs caught my eye. The dish has similarities to classic French-style cooking, where quality beef and cured meats are often paired together to create rich, comforting flavours. I’ve adapted it with my own twist, and I can’t wait to show you how it turned out!
Do you eat Parma ham and how do you enjoy eating it. Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Large mixing bowl x 2
- Tablespoon
- Teaspoon
- Dinner plate
- Baking tray
- Vegetable peeler
- Grater
- Saucepan
- Stirring spoon
- Blender
Ingredients
- Mince beef x 500g
- Onion granules x 1 tsp
- Garlic granules x 1 tsp
- Ground flax seed x 4 tbsps
- Courgette x 1
- Dried oregano x 1 tsp
- Salt and pepper to taste
Method for the Meatballs
- Peel and grate the courgette and put this into the mixing bowl.
- Add in the mince beef, onion granules, garlic granules, dried oregano, ground flax seed and salt and pepper to taste into the mixing bowl.
- Wet your hands under the tap and make sure your hands are damp.
- Scrunch all the ingredients together with your hand.
- When everything is mixed together divide into four parts.
- Take one of the four parts and start to make two meatballs from the part.
- Put the meatballs onto the dinner plate and wrap each meatball in a slice of Parma ham.
- Put them into the fridge for at least a couple of hours.
- See below for the sauce recipe.
- Preheat the oven to 200°C or gas mark 6.
- Place the tray into the oven.
- Cook for 25 – 30 minutes or until the meatballs are golden brown.
Ingredients for the sauce
- Garlic x 2 – 4 cloves
- Onion x 1
- Tomatoes x 1 400g tins
- Carrot x 1 large
- Courgette x 1 large
- Tamari or soy sauce x 2 tbsps
- Oil for the base of the saucepan
- Pasta x 200 – 300g
Method for the tomato sauce
- Peel and slice the garlic.
- Now peel, slice and dice the onion.
- Next peel and grate the carrot and courgette.
- Put the sauce pan onto a high heat on the hob.
- Add oil to the base of the pan.
- Once the pan is hot add in the onion and fry until it starts to soften.
- Then add in the garlic and fry for about a minute or until you can start to smell the garlic.
- If the pan gets to hot turn the heat down slightly.
- Now add in the grated carrot and courgette.
- If the carrot and courgette stick to the base of the pan add a little water.
- Fry these ingredients for a good five minutes or until everything is soft.
- Next add in the tomatoes and turn the heat back up.
- Pour water into the tin to get the tomato juices from around the sides.
- Sprinkle over salt and pepper to your taste.
- Bring all the ingredients to the boil.
- Turn the heat down and leave to simmer.
- Leave on the hob for 30 minutes or so.
- This can be made before the oven is preheated for the meatballs.
- Once the sauce has started to thicken remove from the heat and leave to cool.
- When the sauce has cooled pour into the blender and add in the sundried tomatoes.
- Blend these ingredients until they are smooth.
- Put the sauce back onto a low heat and leave to simmer.
- Cook the pasta as per the packet instructions and
- When the meatballs are cooked and the sauce is thick and creamy add a green vegetable of your choice or salad and serve.
- Then enjoy.
I hope you’ve enjoyed watching my version of these delicious Parma Ham Wrapped Beef Meatballs in a Sun-Dried Tomato Sauce. A big thank you to @dishupdinnerwithchezza for the inspiration behind this recipe. If you give it a try, let me know how it turns out. Don’t forget to like, comment, and follow for more homemade recipes and food inspiration!
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