Fabulous Food by Cheryl
spicy meat balls in my special tomato sauce
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For the meatballs
? 2 tbsp olive oil
? 1 fresh chili, finely chopped
? 1 large onion, finely chopped
? 2 clove garlic, crushed
? 1kg freshly minced beef
? Handful of freshly chopped coriander
? 1 large egg, beaten
? salt and freshly ground black pepper
? full cup of bread crumb?s
? half a cup of parmesan cheese
? 3 tbsp olive oil
For the tomato sauce
? 3 tbsp olive oil
? 1large onion, sliced
? 1 garlic clove, crushed
? 150g fresh mozzarella, grated
? 1 tsp sugar
? salt and freshly ground black pepper
? 2 x 400g cans tomatoes
Preparation method
1. Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Allow to cool.
2. In a bowl, mix the minced beef with the cold sweated onion, fresh chili and garlic. Add the herbs, parmesan cheese, bread crumbs and the beaten egg. Season the mixture with salt and pepper.
3. Divide the mixture into desired size (not too small or too big) round balls. Cover the meatballs and refrigerate until required.
4. Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan.
5. Add the sliced onion and the crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and pale golden.
6. Slice the canned tomatoes and add, with all the juice, to the onion mixture.
7. Season the contents with sugar, salt and freshly ground pepper.
8. Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens (while this is cooking make the meatballs).
9. Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil.
10. When they are cooked, plate them and garnish with fresh coriander.
? 2 tbsp olive oil
? 1 fresh chili, finely chopped
? 1 large onion, finely chopped
? 2 clove garlic, crushed
? 1kg freshly minced beef
? Handful of freshly chopped coriander
? 1 large egg, beaten
? salt and freshly ground black pepper
? full cup of bread crumb?s
? half a cup of parmesan cheese
? 3 tbsp olive oil
For the tomato sauce
? 3 tbsp olive oil
? 1large onion, sliced
? 1 garlic clove, crushed
? 150g fresh mozzarella, grated
? 1 tsp sugar
? salt and freshly ground black pepper
? 2 x 400g cans tomatoes
Preparation method
1. Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Allow to cool.
2. In a bowl, mix the minced beef with the cold sweated onion, fresh chili and garlic. Add the herbs, parmesan cheese, bread crumbs and the beaten egg. Season the mixture with salt and pepper.
3. Divide the mixture into desired size (not too small or too big) round balls. Cover the meatballs and refrigerate until required.
4. Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan.
5. Add the sliced onion and the crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and pale golden.
6. Slice the canned tomatoes and add, with all the juice, to the onion mixture.
7. Season the contents with sugar, salt and freshly ground pepper.
8. Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens (while this is cooking make the meatballs).
9. Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil.
10. When they are cooked, plate them and garnish with fresh coriander.
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