- 0:30 Prep
- 1:00 Cook
- Makes 25
- Advanced
Ingredients
- 1/3 cup olive oil
- 1 brown onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon chilli flakes
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 tablespoon tomato paste
- 2 tablespoons dry sherry
- 425g can diced tomatoes
- 2 tablespoons flat-leaf parsley leaves, chopped
Meatballs
- 250g veal mince
- 250g pork mince
- 1/4 teaspoon ground nutmeg
- 1/4 cup dry breadcrumbs
- 2 tablespoons grated parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup flat-leaf parsley leaves, chopped
Equipment
- Food processor
Method
- Step 1Heat 2 tablespoons oil in a saucepan over low heat. Add onion and garlic. Cook for 10 minutes. Add chilli, paprika and oregano. Cook, stirring, for 1 minute. Stir in tomato paste. Add sherry, tomatoes and 1/2 cup cold water. Season with salt and pepper. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens. Remove from heat. Allow to cool. Transfer to a food processor. Process until smooth.
- Step 2Make meatballs: Combine all ingredients in a bowl. Using clean hands, mix until well combined. Shape tablespoons of mixture into balls.
- Step 3Heat remaining oil in a large, deep, non-stick frying pan over medium heat. Cook meatballs, in batches, for 10 minutes or until browned. Return all meatballs to pan. Pour over tomato sauce. Cover and simmer for 20 minutes or meatballs are cooked through. Stir through parsley and serve.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Super Food Ideas
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