Tue, 13 November 2018
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
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.
