Winter is here it seems which is lovely…being pregnant in summer wasn’t fun, i feel winter is going to be alot more conducive to comfort now at the business end of the 9 months.
It also brings comfort food which is what I have been wanting. These meatballs were tender, juicy, with just the right amount of caramelisation. Serve with mash or spaghetti!
450g Lean beef mince
1/2 white onion – grated (keep other half for sauce)
1 cup white breadcrumbs
1 tsp hot english mustard
1 tbsp dried mixed herbs
1 tbsp paprika
salt and pepper
1 tin chopped tomatoes
1/2 glass water
other 1/2 white onion, grated or finely chopped
1 clove garlic, crushed
1 tbsp sugar
1/2 cup freshly grated parmesan
some fresh basil leaves, chopped
Start by mixing all meatball ingredients in a big bowl. You want to mix it well but don’t make it mush either. Roll about a tablespoon worth of mixture into a ball. Do the rest the same way. If you like them bigger go for it, or even smaller if you like.
Heat some oil in a frying pan. Add your meatballs without overcrowding or they will boil – they must have a little space in between so you will likely need to do 2 batches.
Get a nice colour on each side of them before removing to some kitchen towel on the side. Repeat with the rest if necessary.
To deep pan, add your chopped onion and garlic and turn heat down to a simmer. Slowly cook out your onion and garlic until translucent.
Add your chopped tomatoes, and half a glass of water, and tbsp sugar. Simmer for about 10 minutes until slightly reduced. Add back the meatballs, and put a lid on your pot. Cook for 15 more minutes on low heat until meatballs are cooked through. Add the fresh basil and parmesan and remove from heat. Let it rest for 5 minutes.
Serve over cooked spaghetti or mash potatoes/cauli mash.