Wednesday, 30 November 2011

Yummy Meatballs & Tomato Sauce

This is one of those really good meals for a mid-week dinner. Once you know how to make a basic tomato sauce, you can use it for pastas, pizzas or even a bolognese sauce. Add some red wine to the sauce and allow it bubble away if you feel like making it a little richer. Any excuse to open a bottle of wine !

I served these meatballs with tagliatelle but you could also serve them with mashed potato, sweet potato or even in a wrap if you fancied! The meatball mix is basically a burger mix so why not make double the recipe and you could have homemade burgers with crispy bacon and guacamole the next day! You could also easily make these into cocktail size meatballs for a party platter which can be prepared well ahead of time, then reheated to serve.



Serves: 4 Prep: 20 minutes Cook: 35-40 mins

Ingredients: Meatballs

450g lean steak mince
1 onion, coarsely grated & liquid squeezed out
1 tsp dijon mustard
2 tsp provence herbs
sea salt & freshly ground black pepper

Method:

Place all the ingredients in a large bowl and mix really well with your hands to combine. Shape into about 12 even sized balls, weighing about 50g each. Place on a tray and refrigerate for 30 minutes to allow them to firm up.

While these are in the fridge, get making your sauce!


Ingredients: Basic Tomato Sauce

1 tbsp olive oil
1 onion, finely diced
3 garlic cloves, crushed
2 cans good quality chopped tomatoes
2 tsp provence herbs
2 tbsp balsamic vinegar
good pinch sea salt & freshly ground black pepper

Method:

Heat a large deep pan over a medium heat and add some olive oil. Add the onions and sauté for 5 minutes until softened. Stir in the garlic and continue to cook on a low heat for a few more minutes with the lid on.

Remove the lid and add in the tinned tomatoes, balsamic vinegar, herbs and salt and pepper. Bring to the boil and then simmer for 20-25 minutes to allow the sauce to reduce and thicken.

With about 10 minutes to go on the sauce, whack on a pot of salted boiling water and add the required amount of pasta. Follow the instructions on the packet.

Heat a large pan over a high heat and add some olive oil. Working in batches, fry the meatballs for about 8-10 minutes, turning them regularly, to make sure they get a good even colour.

Add the meatballs to the sauce and serve on top of your freshly cooked pasta with a sprinkle of mozzarella or parmesan cheese. This is mouth watering!!













1 comment:

  1. Nice..sometimes I use minced lamb for this dish. Isn't homemade sauce so much nicer.. How does one set up a blog, I'd appreciate advice..it's for my chutneys & other preserves. Breda Reynolds Raftery.

    ReplyDelete