meatballs

Similar to my other meatball recipe, I made this today but had a play with the sauce to spice it up using a Knorr Mixed Chilli Flavour pot.

2 medium Onions

3 cloves Garlic

Generous handful of fresh herbs (I used basil, sage, thyme, oregano & parsley)

2 eggs

100g Dried breadcrumbs

500g Minced Beef

Sauce

Small handful of fresh basil, sage & oregano

540g Passata sauce

1 medium Onion

4tbs tomato ketchup

1tbs Tomato purée

2tbs Cider vinegar

Knorr beef stock pot

Knorr mixed chilli flavour pot

Extra Virgin Olive oil

1. In a food processor, place the onions, garlic cloves, herbs and eggs.

2. Blitz until they form a thick, foamy paste.

3. In a large bowl, place your breadcrumbs and mince.

4. Pour your onion, garlic, herb and egg paste onto the mince and breadcrumbs and mix together thoroughly, using your hands. Then wash your hands.

5. Without the need to wash the food processor bowl, add the sauce herbs, Passata and onion. Blitz these together until they form a smooth sauce.

6. Pour your sauce ingredients into a large saucepan and add the ketchup, tomato purée and cider vinegar.

7. Mix the Knorr beef stock pot in 500ml boiling water until dissolved.

8. Add this to the sauce mixture with the Knorr mixed chilli flavour pot (I only used half of the chilli pot, but add more or less according to your own personal taste).

9. Bring the sauce ingredients to the boil then reduce the heat to a simmer.

10. Roll your meatball mixture into small balls, about 2cm in diameter.

11. Heat a little olive oil in a frying pan and brown the meatballs all over. It’s best to do these in batches so that they brown and don’t steam.

12. Transfer your browned meatballs to the sauce and shake the pan to coat.

13. Repeat until all of your meatballs are in your sauce mixture. Try to avoid stirring the sauce so that you don’t break your meatballs up.

14. Bring a large pan of water to the boil and add your chosen pasta shape. Return to the boil then simmer until cooked to your liking.

15. Drain the pasta and add to your serving bowl. Spoon some meatballs and sauce over your pasta.
16. Serve with a generous sprinkling of Parmesan cheese.

A favourite in our house that I’ve been making since my son was a baby 18 years ago. Over the years I’ve changed it slightly and added a little chilli to make it for a more grown up palette, but feel free to exclude the chilli (or even add a little more if you prefer).

500g Minced beef

1 medium Onion, finely chopped

1tsp ground Garlic

1tsp dried Oregano

1tsp dried Mixed Herbs

1tsp Chilli powder

50g Breadcrumbs

1 Egg

2tbs Rapeseed oil

Sauce

1 Onion, roughly chopped

540g Passata sauce

2tbs Tomato purée

1tbs Balsamic vinegar

1tsp dried Oregano

1tsp dried Mixed Herbs

1tsp Sugar

1. In a blender, place your onion, Passata, tomato purée, balsamic vinegar, herbs & sugar.

2. Blitz all these together until smooth (alternatively you can put your sauce ingredients straight into your saucepan and use a stick blender).

3. Pour into a large saucepan. Bring to the boil then reduce to a simmer and cover with the lid whilst you make your meatballs.

4. In a large bowl, place your minced beef, onion, garlic, herbs, chilli, breadcrumbs and egg.

5. Mix together until thoroughly combined.

6. Form small balls (you should be able to get 30-40 out of this mixture). I generally use a 15ml (tbs) measuring spoon to portion my mixture out before rolling them into balls and setting to one side.

7. Heat a little oil in a frying pan and fry your meatballs in batches of 8-10 until browned all over. Don’t add too many into the pan or they’ll steam rather than brown.

8. Tip your browned meatballs into the sauce and gently shake the pan to submerge them.

9. Continue to fry the batches of meatballs until they’re all browned and you’ve transferred them all into the sauce.

10. Simmer the sauce and meatballs, without the lid on, for 15-20 minutes until cooked through. Try not to stir the meatballs as it may break them up, instead give the saucepan a shake every so often.

11. While your meatballs are cooking, you have time to bring a large saucepan of water to the boil and cook your spaghetti until ‘al dente’, then drain.

12. Serve the meatballs on a bed of spaghetti, sprinkled win some freshly grated Parmigiana Reggiano.

FREEZE: Once cooked, you can cool & freeze the sauce and meatballs for up to 3 months. Allow to thoroughly defrost and then heat through gently in a saucepan until hot. Serve with fresh pasta.

This is the perfect recipe to double up for another day’s easy meal.

Meatballs with a Spicy Chilli Sauce

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