Meatball Madness – The Best Red Sauce In The World – Ever

August 30, 2013

Sometimes I just really, really, really feel like a good meatball or five. Little meaty treats that are so easy to make – no – they really are. As tasty as a properly made meatball can be, I find it’s the sauce that really gives them vooma & adds that punch of flavour. Say hello to the best Red Sauce for meatball glory in the world – ever *please read this in a New York accent – meatbaaaaaallls* Here we go soon to be little meatball rollers, here we go…

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Meatballs In The Best Red Sauce In The World – Ever

For the meatballs:

500g lean beef mince 

1 onion, chopped & lightly fried

2 garlic cloves, chopped

1 tsp (5 ml) ground cumin

Small handful *combined* flat leaf parsley & basil – chopped

Maldon Salt & Freshly ground black pepper

2 tsp (10 ml) olive oil, for frying

Best Red Sauce In The World – Ever: 

1 tbsp (15 ml) olive oil

 1 small onion, chopped

2 cloves garlic, chopped

1 tsp (5 ml) dried chilli flakes

2 tins whole peeled tomatoes

1 tin tomato paste

A glug of red wine

1 tsp (5 ml) sugar

Maldon Salt & Freshly Ground Black Pepper 

Small handful basil leaves

1 tub *Mediterranean Delicacies* – Roasted Red Pepper Dip

*500g Cooked pasta rice*

*grated parmesan, to serve*

*fresh basil leaves, to serve*

For the balls: This is so easy, combine all ingredients except the olive oil in a large bowl. Season & mix well. Shape into meatballs (go as big or as little as you like here) & chill in the refrigerator for about 15 minutes. Heat the olive oil in a large non-stick frying pan & fry the meatballs in batches (about 4 minutes on each side) until golden. Remove from the pan & set aside. 

For the best red sauce in the world – ever: Heat the olive oil in a medium pot. Add the onions, garlic & chilli & fry for 3-4 minutes until fragrant & the onions lightly golden. Add the tinned tomatoes *crush lightly with a fork* tomato paste, red wine, sugar & season well with Maldon salt & freshly ground black pepper. Add the basil, bring to a boil, then simmer for about 30 minutes until the sauce has reduced. Adjust seasoning, remove from the heat & use a hand blender to blitz the sauce. Add the tub of *roasted red pepper dip* & stir well. Add the meatballs to the sauce.

Combine the red sauce & meatballs to the cooked pasta rice, add some grated Parmesan, mix well & top with fresh basil leaves & more Parmesan just before serving.

Napkins, plenty of napkins will probably be required – things get messy when eating meatbaaaaalls in red sauce – the best ever. 

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