Introduction: Alan James Ball played for Everton from 1966 to 1971. We was the youngest member of the 1966 world cup winning England team, eventually picking up 50 England caps. He was added to the “Everton Giants” list in 2001 as a part of their 125th anniversary celebrations.
This meatball recipe can of course be made into the traditional small meatballs but it’s not as funny.
Preparation time: 15 mins
Cooking time: 55 mins
Home kit: medium mixing bowl, medium baking tray
Away kit: 2 pasta bowls, forks and spoons
- 100g beef mince (ground steak is best)
- 100g Nduja sausage (or pork mince)
- ½ cup bread crumbs
- Small bunch of flat leaf parsley, chopped
- 25g grated parmesan cheese
- 1 tbsp. dried basil
- 1 tbsp. dried oregano
- Generous pinch of salt
- Freshly ground black pepper
- 1 egg
- Chris Kamarinara sauce
Method: Pre-heat oven to 180°C
In the mixing bowl, combine the mince, sausage, bread crumbs, parsley, cheese, basil, oregano, salt, pepper, and eggs (this works best if you use your hands). Shape the mixture into a smooth ball and place in the centre of the baking tray.
Bake in the preheated oven for 35 minutes, drain off any fat in the from the tray as it cooks. When that time is up pour your Kamarinara sauce over the meatball and bake for a further 20 minutes; let it stand 10 minutes while you cook the pasta.
Full time results
Serve the Alan meat Ball cut in wedges dripping with the sauce and some Spaghettian Wright, Wright, Wright.