Spicy Baked Meatballs

Mon, 28 August 2017

Ingredients

 

Meatballs

1 ½ lb/700g lean minced beef

1 small bunch scallions-sliced thinly

2oz/50g fine white breadcrumbs

2 dessert spoon grated cheese (parmesan, cheddar, blue cheese etc)

2 tablespoons sweet chilli relish

1 tablespoon freshly chopped parsley

1 egg

 

Sauce

2 cans of chopped tomatoes seasoned with a pinch sugar

1 medium sized onion

3 cloves of garlic-crushed

1 large glass red or white wine

1 tablespoon fresh oregano/1 teaspoon dried oregano

Pinch Chilli Flakes

3 tablespoons cream (optional)

Seasoning

 

To Serve:

10oz/300g spaghetti

Grated parmesan

 

Method

- Preheat the oven to 180C/350F/Gas Mark 4

- I normally pop on some disposable gloves because this is a messy task.

- The meatballs are very simple to make and will be ready in no time.

- Place the meat and scallions into a large bowl. Add the chilli relish, egg and breadcrumbs together with the grated cheese and chopped parsley.

- Mix thoroughly until combined and then divide the mixture into approximately 12 pieces and then roll each piece into medium sized meatballs.

- Place the meatballs onto a deep baking dish and pop into the preheated oven for 10-15 minutes to allow them to cook a little (this will prevent them from falling apart later on)

- Meanwhile heat a large wide based sauté pan in and fry the onion and garlic until nice and soft.

- Mix in the oregano and the chopped tomatoes along with the wine and chilli flakes.

- Allow the mixture come to the boil and then reduce to a gentle simmer..

- If using the cream add to the sauce now to enrich it.

- Adjust the seasoning and then pour the sauce over the meatballs and continue to bake for another 15 minutes.

- Serve on top of some hot spaghetti. Sprinkle with freshly grated parmesan cheese and chopped parsley.