I love meatballs and my absolute favourite meatball recipe is my
Mozzarella Stuffed Meatballs,
but every now and then you want something a bit different.... or you
forgot to get the mozzarella! Anyway I have been toying around with my
recipe for a little while and I have finally perfected the mix of
flavours to make a really special meatball.
Serves 4
Propoints per Serving: 5pp
Free on F&H
Ingredients:
500g extra lean mince beef
1 small onion minced
2 garlic cloves crushed
1 tsp wholegrain mustard
1 tsp horseradish
splash Worcestershire sauce
splash tobasco
1 tsp dried oregano
Salt & Pepper
1 tbsp olive oil
Sauce:
2 peppers roasted & skinned
1 leek finely chopped
2 garlic cloves crushed
1 tin chopped tomatoes
1 tbsp tomato puree
handful of fresh basil
Salt & pepper
Mix all the ingredients for the meatballs until well combined. Divide
out into small meatballs (I am quite anal about this and weighed out the
mixture and then each meatball, the recipe will make 28 meatballs that
are 25g each). Chill until ready to cook.
While the meatballs are cooking make your sauce. Fry off the leeks and
garlic gently in a little spray oil. Add your tomatoes and tomato puree,
bring to the boil and then reduce to a simmer. Add in the chopped,
roasted peppers and simmer for 15 minutes. Add in the basil and season
to taste. Puree the sauce with a hand blender. Leave on a low heat
simmering while you cook the meatballs.
Heat the oil in a frying pan and fry the meatballs until brown on all
sides. Transfer to the sauce and simmer for 5-10 minutes until cooked
through.
Serve with a sprinkling of cheese if you like and your choice of spaghetti; brown, white or even the courgetti kind!