Classic meatballs in tomato sauce
- June 2018
- Serves 8 (2 meals for 4 people)
- Hands-on time 35 min, simmering time 20-25 min
A proper pot of spiced meatballs cooked in a rich tomato sauce. They make a fabulous Friday night dinner served with spaghetti and plenty of parmesan.
- Gluten-free recipes
- 25.7g (9.9g saturated)
- 10.2g (8.8g sugars)
- Olive oil for frying
- 3 onions, finely chopped
- 3 garlic cloves, crushed
- 2 tsp cumin seeds
- 1 tbsp tomato purée
- 1-2 tbsp ancho chilli paste or chipotle paste (depending on how hot you want it)
- 2 x 400g tins chopped tomatoes
- 500ml beef stock
- 1kg free-range British beef mince
- 2 large free-range eggs, beaten
- 100ml whole milk
- Rice, pasta and parmesan cheese to serve
- Heat a glug of oil in a large, deep heavy-based frying pan. Add the onions and cook gently for 6-8 minutes until translucent. Turn up the heat, add the garlic and cumin and cook for 2-3 minutes until the onions start to brown. Transfer half to a large bowl.
- Add the tomato purée and chilli paste to the onions in the pan and cook for 2 minutes, then pour in the tomatoes and beef stock. Bring to the boil, then turn down to a simmer while you make the meatballs.
- Add the beef mince, eggs, milk and lots of salt and pepper to the onions in the bowl and use your hands to combine the ingredients thoroughly. Shape into 20-22 even-size balls.
- Heat a large frying pan with a glug of oil over a medium-high heat. Add the meatballs and fry, in batches, for 3-4 minutes until browned, then transfer to the sauce and simmer for 20-25 minutes until the meatballs are cooked and the sauce is thick. Use half the meatballs/sauce for 4 people and serve with rice/pasta, sprinkled with grated parmesan.
Make up to 3 days ahead and keep in an airtight container in the fridge.
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