Meatballs

Meatballs
A meatball recipe that rivals that of your favorite Italian restaurant! These meatballs always come out amazingly tender, deliciously flavorful, never dry and they’re always sure to impress! Here you’ll learn everything you need to know to make them perfect every time.
- 100 Minutes
- Serves 6

Ingredients

  • 250g pork mince and 250g beef mince.
  • 2 onions and 4 cloves of garlic finely chopped.
  • 50g breadcrumbs.
  • 50g Manchego or Parmesan cheese.
  • 1 tsp dried oregano.
  • 1 egg beaten Salt and pepper.
  • 2 tbsp oil.
  • A big glass of red wine.
  • 2 tins of chopped tomatoes, 1 of the empty cans full of water.
  • 1 tbsp of Spanish smoked HOT paprika.

Instructions

  1. Preheat to 200c or gas mark 6.
  2. Heat the olive oil over a medium heat and add your onions and sweat until golden, add the garlic for a minute or so before increasing the heat and adding the wine which you let bubble to reduce a little. Add the tins of tomatoes and one of these empty cans filled with water, the smoked hot paprika, sugar and season very well with salt and pepper.
  3. Turn the heat down and let simmer while you make the meatballs. N.B if you have fussy eaters who don’t like lumps or onion bits simply let it cool a little when cooked and blend in a liquidiser to a smooth consistency.
  4. Mix all the ingredient for the meatballs together in a large bowl. Season well with salt and pepper. Shape into even sized walnut sized balls.
  5. Heat your oil in a pan to a med to high heat, add the meatballs in batches and seal on the outside. Then add to your tomato sauce and cook for about 15 to 20 mins.
  6. Transfer the meatballs into individual serving bowls (I use terracotta ones) top each one of these with lots of grated mozzarella and place in the oven until golden and bubbling.