The Naked Chef Recipes From The Book & Show

Ingredients

• 450 g Ground Pork (fresh, 20% fat)
• 450 g Ground Beef (80% lean)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Kosher Salt
• 0.5 tsp Ground Cumin (half‑teaspoon, finely ground)
• 0.5 tsp Chili Flakes (adjust for heat)
• 1 tsp Dried Oregano
• 2 sprigs Fresh Rosemary (leaves stripped and finely chopped)
• 30 g Breadcrumbs (two slices of store‑bought bread, processed)
• 1 small Onion (finely chopped, optional)
• 1 tbsp Olive Oil (extra‑virgin for frying onion)
• 1 tsp Dijon Mustard (optional, adds depth)
• 2 tbsp Water (for wetting hands while shaping balls)
• 400 g Canned Crushed Tomatoes (or good quality passata)
• 1 clove Garlic (minced, optional)
• 2 tbsp Olive Oil (for sauce base)
• 50 g Parmesan Cheese (freshly grated)
• 100 g Mozzarella Cheese (sliced or shredded)
• 8 leaves Fresh Basil (torn, added at the end)

Instructions

1. Prepare the Tomato Sauce

   Heat 2 tbsp olive oil in a skillet over medium heat, add minced garlic and sauté 30 seconds, then pour in the crushed tomatoes, season with salt and pepper, and let simmer gently while you prepare the meatballs.

   Time: PT10M

   Temperature: Medium heat

2. Season the Meat

   In a pestle and mortar, grind a generous pinch of salt, fresh black pepper, 0.5 tsp cumin, 0.5 tsp chili flakes, 1 tsp dried oregano and the rosemary leaves until fragrant.

   Time: PT3M

3. Combine Meat and Aromatics

   Place the ground pork and beef into a large mixing bowl, add the freshly ground spice mix, optional fried onion (sautéed in 1 tbsp olive oil until translucent) and 1 tsp Dijon mustard, then fold in the breadcrumbs.

   Time: PT7M

4. Form the Meatballs

   Wet your hands with 2 tbsp water, then shape the mixture into uniform balls about the size of a golf ball (≈30 g each). Place them on a plate.

   Time: PT8M

5. Arrange in Sauce and Add Cheese

   Transfer the raw meatballs into the simmering tomato sauce, nestling them gently. Sprinkle 50 g grated Parmesan over the sauce, then top each ball with a slice or handful of mozzarella. Finish with torn basil leaves.

   Time: PT5M

6. Bake the Meatballs

   Pre‑heat the oven to 180°C (350°F). Transfer the baking dish to the oven and bake for 25 minutes, or until the meatballs are cooked through (internal temp 71°C) and the mozzarella is golden and bubbling.

   Time: PT25M

   Temperature: 180°C

7. Rest and Serve

   Remove the dish from the oven, let the meatballs rest for 5 minutes, then serve hot over pasta, polenta or with crusty bread, spooning extra sauce over the top.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

15 g

Fat

20 g

Fiber

2 g