I remember making these in the office and enjoying everyone curiously strolling in to take in the best aroma wafting around the building! Add some pasta to this, serve them up with some steamed broccoli or pop some in a panini topped with shaved parmesan cheese.
Ingredients
1kg beef mince (can mix with pork)
Hand full parmesan cheese
1 tablespoon dried parsley
1 egg
Hand full of fresh breadcrumbs
2 bottles of passata
3 tablespoons tomato paste
1/2 cup olive oil [plus some for frying]
1 glass red wine
Salt
Method
In a large bowl mix the mince, cheese, parsley, egg, breadcrumbs and a tablespoon of the tomato paste [best mixed with your hands]
In a large pot, place the olive oil. Roll some of the mince into 20c sized balls and fry in the pot until the outside is just browned.
Add the passata [fill the bottles a third with water, shake and also add], remaining tomato paste, wine and a pinch of salt. bring this up to a simmer.
In a seperate frypan, shallow fry the rest of the meatballs until just cooked on the outside and transfer as they cook to the pot of sauce
As the sauce simmers and reduces the meatballs will finish cooking in the sauce. Taste as you go and season accordingly.
Chanel's Tapas Bar 