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The quantities in this recipe vary depending on what you like and what you
don’t! I would suggest following it for the first go, then fine tuning it
to suit: e.g. I add much more chilli!!! I also vary the sauce depending on
what I have in.
TO SERVE TWO
225G Lean minced
pork/beef/Turkey/lamb (whatever you like, ensure is minced)
4
Spring Onions or 1 medium-large onion (red onion works well) finely
chopped
2 Garlic cloves: finely chopped.
When adding
chilli it really depends on how hot you like it – mild version dictates 1
red chili, deseeded. If you like it mild follow that, if you like it medium
leave the seeds in, and if you like it hot, double the quantity and leave
seeds in, for extra hot: consider 3 or 4 birds-eye chillies! (any combo
of chillies to be chopped into small pieces)
2 tblsp freshly
grated Parmesan, plus extra to serve.
2 tbsp chopped fresh Thyme
Leaves (or 2 tblsp of dried Thyme).
MIX ALL THE ABOVE TOGETHER,
AND MARINADE FOR AS LONG AS POSSIBLE.
1 tbsp Olive Oil in a
large pan (warm it up)
MAKE THE MEAT MIXTURE INTO SMALL BALLS
AND COAT WITH FLOUR – BALLS CAN BE AS BIG OR AS LITTLE AS YOU CHOOSE (but
bear in mind cooking time)
Add the meatballs to the oil, turn
regularly until brown on the outside.
Once completely brown all
over, it is time to make the sauce. There are a couple of variations to
this, basically depending on how much time you have:
Version one
– short of time:
Once meatballs have browned, add a cupful of
red wine, whilst on a high heat, simmer for a few mins to reduce alcohol.
Add a ready made jar of pasta sauce (Dolmio etc.). Simmer on medium heat
for 10 mins and add mushrooms, peppers etc.,simmer for further 10 mins and
serve.
Version two – time to spare:
As above, add
wine and simmer for a few mins – then add passata (sieved tomatoes),
coarsely chopped peppers (any colour, but yellow look nice), rosemary, bay
leaves, more chilli to taste if you wish, finely sliced mushrooms, finely
sliced onions. Turn heat to low, and gently simmer for 25 mins, stirring
occasionally: if sauce begins to stick or meatballs break up, lower
heat.
Serving suggestions:
Works well with both pasta
and rice. If dieting I’ve had with crisp green salad. If indulging,
garlic bread, ciabbatta, the choice is yours! Oh, don’t forget the wine!
Yummy!
Enjoy if you decide to make them.
Phew
xx
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