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

Ingredient Substitutions

• Instead of Ground Pork: Ground turkey
• Instead of Ground Beef: Ground lamb
• Instead of Kosher Salt: Sea salt
• Instead of Ground Cumin: Ground coriander
• Instead of Chili Flakes: Paprika
• Instead of Dried Oregano: Italian seasoning
• Instead of Fresh Rosemary: Dried rosemary (1/2 tsp)
• Instead of Breadcrumbs: Panko, ground oats
• Instead of Onion: Leek
• Instead of Olive Oil: vegetable oil
• Instead of Dijon Mustard: English mustard
• Instead of Canned Crushed Tomatoes: Fresh ripe tomatoes, blended
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Olive Oil: Canola oil
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: Provolone, Vegan mozzarella
• Instead of Fresh Basil: Italian flat‑leaf parsley

Equipment Needed

• Mixing Bowl
• Pestle and Mortar
• Skillet
• Baking Dish
• Wooden Spoon
• Tongs (optional)
• Measuring Spoons
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Grinding the spice blend in the pestle and mortar
• Wetting hands while shaping meatballs for a shiny surface
• Baking the meatballs with mozzarella on top to achieve a melty, golden finish

Chef Tips from the Video

• A 50/50 pork‑beef blend gives the perfect balance of juiciness and flavor.
• A pinch of cumin adds a subtle earthiness that sets these meatballs apart.
• Wet your hands with water (or a splash of broth) while shaping to create a glossy exterior.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.

Freezer: Cool completely, then freeze meatballs with sauce in a freezer‑safe bag for up to 2 months. Thaw overnight before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Form the meatballs a day ahead, place on a tray, cover, and refrigerate; bake directly from the fridge.
• The tomato sauce can be made up to 3 days ahead and stored in the fridge.

Frequently Asked Questions