Small spicy meatballs in a tasty tomato sauce
This makes a large portion of meatballs, but I always freeze half the quantity. The first half we had for dinner a few weeks ago, with pasta and lots of grated parmesan. Today, I didn’t feel like cooking, so I took the pre-made meatballs out of the freezer in the morning, and reheated them in the oven in the afternoon, mixing in big chunks of mozzarella and lots of basil leaves. I made an easy rucola salad- mixing it with lemon-scented olive oil and Maldon salt and pepper, and heated up some frozen baguettes. Easy, tasty, delicious!
- 1 kg minced meat
- 1 egg yolk
- 3 Tbsp breadcrumbs
- 1,5 tsp salt + pepper
- 1 tsp dried paprika
- 1/2 tsp chilli powder
- 1/2 tsp cumin seeds, ground in a pestle and mortar
- chopped oregano, rosemary and thyme, or dried if you don’t have fresh.
Mix all the ingredients, then mix in the meat. Make small meatballs with wet fingers, then brown them all over in a frying pan with olive oil (a few at the time). When browned, put in the pre-cooked tomato sauce and cook until ready.
- 1 clove of garlic, gently fried in olive oil
- about 1 kg tomato passata, or whole cherry tomatoes from a box or tin, organic if possible
- a pinch of chilli
- salt and pepper
- a pinch of sugar
- a couple of teaspoons of balsamic vinagre
- some organic vegetable stock, I use the one from Renee Voltair
Let all the ingredients boil carefully with a lid on for an hour or so (you might need to add a bit of water so it doesn’t dry out). Then add:
- fresh oregano
- fresh basil
- a swirl of good olive oil
Taste the tomato sauce and check for seasoning.
Add the meatballs.
Serve with rice, pasta, potato wedges, as tapas or in a baguette.