It’s all (meat)balls!

The Other Half is out so a relatively quick and definitely easy dinner is required for me and the small person. Meatballs it is then! This is the same recipe I use to make burgers (fry 4 minutes each side) which are also super quick.

Ingredients

For the meatballs:
500g minced beef
1 mushroom
1 rasher bacon
1 tbsp crème fraiche
1 tbsp red onion marmalade
1 dash Soy Sauce
1 dash Worcestershire Sauce
Black pepper

For the sauce:
1 chopped onion
2 cloves of garlic, minced
1 tin chopped tomatoes
1 tsp golden syrup
1 tbsp double cream (optional)
100ml red wine

Fry and chop the rasher of bacon then mix all of the meatball ingredients, how many you make depends on the size of the ball, I got 14 out of the mix this time. I also prefer to get my hands in as I find mixing by hand incorporates everything together better.

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Put this to one side to rest and start on the sauce. Fry the onion until soft, add the garlic and after a minute add the red wine. Once this has reduced (by at least half) throw in the chopped tomatoes. As I wanted extra sauce I used a large onion and 2 tins of tomato, otherwise 1 is more than enough. Allow to warm through. As tomatoes can be a little bitter, I usually add a splodge of Golden Syrup, but if I don’t have any a teaspoon of sugar will do. If you want the extra sauce, you could even use tomato soup in place of the second tin of tomatoes.

Decant this into a bowl, clean the frying pan and blend the sauce. You could brown off the meatballs before the wine and tomatoes are added and not bother with this step, but I prefer the look and texture of the blended sauce.

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Brown the meatballs (gently turning once as they fall apart fairly easily) then add the sauce back in and simmer for around 10 minutes until done. Serve with pasta of your choice, we have linguine rather than spaghetti.

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If you use this mix to make burgers rather than meatballs, forming the burger around a ball of cheese like mozzarella keeps the burger nice and moist. If you’ve used good, fresh mince don’t be afraid to serve the burger medium rare either, it’s usually a nicer flavour!

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