Another weekend, another lazy day. It started off well as James decided to make crepes for breakfast although we didn’t have any lemon juice so it was plain sugar crepes for me. Later on, we got to enjoy some matcha with a nice sweet from Minato Kitchen that we had brought the previous day, these sweets are small for £1.50 however they taste amazing and the fruit flavour doesn’t taste artificial at all.
To continue the food trend, we decided to make meatballs as we have none left in the freezer. We took a trip to Tesco’s and were ready to make a big batch.
Ingredients (makes 60 small meatballs)
- 3 small onions
- 6-8 cloves garlic (we like it very garlicky)
- 1 chilli
- Bottle of red wine (essential and even we don’t cheap out on this)
- 400g tin chopped tomatoes
- 2 x 400g tin whole peeled tomatoes
- Beef stock (2 cubes)
- Basil (a few generous teaspoons)
- Oregano (also a few generous teaspoons)
- Carrots (5-6 sticks, grated)
- 3 tbsp fine white breadcrumbs
- Milk (enough to fully soak breadcrumbs)
- Garlic (a few cloves)
- 500 g minced beef (15% fat)
- 500 g minced pork (5% fat)
- Garlic powder (1 tsp)
- Onion powder (1 tsp)
- Paprika (1 tbsp)
- Parsley (a few generous teaspoons)
- Parmesan (to taste)
- Flour, to dust
- Put breadcrumbs into a bowl, pour just enough milk to cover and leave to soak.
- To make the tomato sauce, heat oil in a pan and fry the onion, garlic and chilli until soft.
- Splosh in a fair amount of the wine, then add all the tomatoes along with the basil, oregano, carrots and some seasoning. Let the sauce simmer to reduce and thicken and then add beef stock.
- While the tomato sauce is cooking, prepare the meatballs. Put the minced beef and pork into a large bowl and add the garlic, parsley, garlic powder, onion powder, paprika and parmesan. Squeeze the breadcrumbs to remove excess milk, then add to the bowl. Mix well, using your hands, and season with salt and pepper. (Don’t scrunch it up too much or you will lose the texture and the meatballs will be too dense.)
- Heat the oven to 180°C/350°F/gas mark 4.
- Shape the mixture into balls, the size of a thumb (James’ thumb), and dust in flour. Use the first one as a standard measure (i.e. make sure all others are vaguely the same size as it).
- Heat the oil in a large frying pan. When hot, fry the meatballs, in batches, until golden.
- Deglaze using the remaining wine.
- Add the meatballs to the tomato sauce . Bake in the oven for an hour or so.
- Serve with spaghetti