Bring Bar Non Solo to your abode with this mouth-watering recipe for braised meatballs and Pomodoro sauce

Having opened its doors two weeks ago, Bar Non Solo (the sister venue to beloved Parnell institution Non Solo Pizza) may not have had enough of a chance to welcome the city into its delightful space just yet, but we are resolute that it will be one of the first places we make a beeline for when we’re able to dine out again. Located in the refurbished space that previously housed The Deck at Ostro, Bar Non Solo overlooks the lights of Britomart, offering a convivial go-to for after-work drinks, pre-dinner snacks and lively nightcaps. As with its Parnell sister, the food is incredible, and to tide us over until we can once again visit in person, the team has kindly shared its recipe for braised meatballs in Pomodoro sauce.

Bar Non Solo’s Braised Meatballs in Pomodoro Sauce Recipe

Pomodoro sauce
½ cup olive oil
4 garlic cloves
1 onion, diced
1 cup leeks, finely chopped
1 cup spring onion, chopped
125mls prosecco
5 cups tinned tomatoes, chopped
1 cup fresh parsley, chopped
1 cup fresh basil, chopped
Sea salt to season

Meatballs (makes 36 meatballs)
4 tbsp olive oil
2 onions, finely chopped
4 cloves of garlic, finely chopped
500g ground pork
500g ground veal
500g ground beef
¼ tsp red pepper flakes
85g minced prosciutto (or ham)
1 cup breadcrumbs
2 eggs
1 cup gruyere, finely grated
60ml cream
100g butter
2 bay leaves
Salt and pepper to season
Crusty bread to serve with

Pomodoro sauce
1. In a heavy-based rondeau (a wide, shallow pan) combine the oil, garlic, leeks, and spring onion.
2. Cook over medium heat for 10-15 minutes until lightly golden. 
3. Add prosecco and cook for a further 10 minutes.
4. Add the tomatoes, bring to a boil, stirring well. Lower the heat to a simmer. 
5. Cover the pan and cook for 1-1.5 hours, stirring occasionally. 
6. Add parsley and basil and cook for a further 15 minutes. Do not strain.
7. Remove the sauce from the heat, add fresh herbs. Season with salt and put to the side. 

1. In a large pot heat olive oil. Cook onions and garlic for about 10 minutes, until translucent. 
2. Season with salt and let cool.
3. In a large bowl, mix the ground meats with black pepper, red pepper flakes, and salt. 
4. Mix the chilled onion and garlic into the meat mixture, along with prosciutto. Add the breadcrumbs, eggs, gruyere and cream. Chill for 1 hour. 
5. Once chilled, rolled into 4 centimetre balls. 
6. Heat a large pot or heavy-based frypan. Add butter and bay leaves. Once the butter has melted and is starting to brown, add the desired amount of meatballs (the recommended serving is 4-6 per person). 
7. Gently add the meatballs and brown evenly. 
8. Once golden in colour, cover with Pomodoro sauce. 
9. Cook on low heat for 15-20 minutes, stirring occasionally until cooked and firm. 
10. Serve with crusty warm bread.


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