Italian Meatballs with Spicy Tomato Sauce

Channel: romarecipes


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Catherine Fulvio from Ballyknocken Cookery School and Roma join forces to present a great take on a famous recipe!

For the meatballs:
2 onions
2 garlic cloves
225g minced pork
225g lean minced beef
50g fresh breadcrumbs
1 tsp dried oregano
½ tsp cumin powder
½ tsp salt
½ tsp ground black pepper
1 egg, beaten
Salt, pepper and sugar to taste
Olive oil for frying
Boiled rice and sprigs of oregano to serve

For the sauce:
1 onion
1 garlic clove
1 red chilli
1 tbsp olive oil
175ml vegetable stock
500g tinned chopped tomatoes, in juice
2 tbsp tomato puree

To make the meatballs:
Finely chop the onion and garlic and mix with the pork and beef.
Toast the breadcrumbs and add them with the oregano, salt, and pepper to the pork and beef mixture and mix well. Add in the egg, and mix thoroughly.

Roll the mixture into small balls. Heat the oil in a frying pan and add the meatballs. Fry for approx 5 minutes, until they are browned, turning the meat balls occasionally.

To make the sauce:
Remove the seeds from the chilli and finely chop. In a large pan, drizzle some olive oil and lightly fry the chilli. Add the stock, tomatoes, tomato puree, salt and

Bring to the boil and allow to simmer for 5 minutes. Taste for seasoning adding a little sugar if required.

Add the meatballs to the sauce and leave to simmer for 10 minutes in order to heat through and fully cook.
Serve with rice and garnish with oregano.