Spanish Style Meatballs
Chef: Roger Bayley
Serves 4
Degree of difficulty: Low
You need:
500g beef mince
25g fresh breadcrumbs
25g grated Parmesan
1 egg
1 small onion, finely chopped
1 clove garlic, crushed
2 tablespoons olive oil
100mls red wine
400g tin tomatoes
20g basil leaves
Parsley, to serve
Method:
Mix together the mince, breadcrumbs, Parmesan, egg, onion and garlic.
Wet your hands and form the mixture into around 24 small balls about the size of a golf ball.
Heat the olive oil in a large frying pan and cook until browned all over. Cook in two batches.
Transfer to large saucepan. Pour the red wine over, then let it bubble away until syrupy, about 5 minutes.
Stir in the tomatoes, 100mls water and basil leaves.
Bring to the boil then lower the heat, cover and leave to simmer for 30 minutes until cooked through.
Serving Suggestion: Serve sprinkled with chopped parsley.
