Chianti baked meatballs

A tried and tested recipe and a favourite with Savvy Cook clients. Enjoyed by kids too..

I usually serve the meatballs with spaghetti or penne, but it works equally well with rice, bulghur wheat or you could try orzo (rice shaped pasta) for a change. Take your pick and prepare according to packet instructions.

Needless to day, the wine does not have to be Chianti: use a splash of what you’ll be drinking with your meal.

Don’t be put off by the long list of ingredients: this recipe is child’s play – honestly!

And it makes the kitchen smell wonderful….

 For 2 portions you’ll need:

300g steak mince

1 small onion, finely chopped

1 garlic clove, finely chopped

5 black pitted olives, chopped

3 tbsp breadcrumbs

1 tsp sambal oelek (Indonesian chilli paste) or 1/4 tsp driend chilli flakes

3 tbsp finely grated Parmesan cheese

1 egg yolk

1/2 tsp paprika

1 tsp dried thyme

1 400g tin of chopped tomatoes

1 tsp caster sugar

couple of sprigs of basil or flatleaved parsley

 This is what you do:

1. pre-heat the oven to 200C

2. in a large bowl, mix all the ingredients

3. divide mixture into 10 portions and shape into small balls

4. coat an ovenproof dish with 1 tbsp of olive oil

5. gently roll the balls in the oil

6. place dish in the oven and bake for 10 mins, then pour 125ml (half a small glass) over the meatballs and return to the oven for 10 minutes

7. in a bowl, mix a 400g tin of chopped tomatos with 1 tsp of caster sugar

8. take the dish from the oven, pour over the tomatoes and stir into the reducing wine

9. bake for another 20 mins until the sauce is thickened and bubbling

10. sprinkle with torn basil or flatleaved parsley

Bon appetit and let me know how these meatballs compare to your favourite recipe.



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