(Recipe by Leila Saffarian, originally posted here - http://saltpassplease.wordpress.com/2013/08/30/meatball-madness-the-best-red-sauce-in-the-world-ever/)
Sometimes I just really, really, really feel like a good meatball or five. Little meaty treats that are so easy to make – no – they really are. As tasty as a properly made meatball can be, I find it’s the sauce that really gives them vooma & adds that punch of flavour. Say hello to the best Red Sauce for meatball glory in the world – ever *please read this in a New York accent – meatbaaaaaallls* Here we go soon to be little meatball rollers, here we go…
Meatballs In The Best Red Sauce In The World – Ever
For the meatballs:
500g lean beef mince
1 onion, chopped & lightly fried
2 garlic cloves, chopped
1 tsp (5 ml) ground cumin
Small handful *combined* flat leaf parsley & basil – chopped
Maldon Salt & Freshly ground black pepper
2 tsp (10 ml) olive oil, for frying
Best Red Sauce In The World – Ever:
1 tbsp (15 ml) olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 tsp (5 ml) dried chilli flakes
2 tins whole peeled tomatoes
1 tin tomato paste
A glug of red wine
1 tsp (5 ml) sugar
Maldon Salt & Freshly Ground Black Pepper
Small handful basil leaves
1 tub *Mediterranean Delicacies* – Roasted Red Pepper Dip
*500g Cooked pasta rice*
*grated parmesan, to serve*
*fresh basil leaves, to serve*
For the balls: This is so easy, combine all ingredients except the olive oil in a large bowl. Season & mix well. Shape into meatballs (go as big or as little as you like here) & chill in the refrigerator for about 15 minutes. Heat the olive oil in a large non-stick frying pan & fry the meatballs in batches (about 4 minutes on each side) until golden. Remove from the pan & set aside.
For the best red sauce in the world – ever: Heat the olive oil in a medium pot. Add the onions, garlic & chilli & fry for 3-4 minutes until fragrant & the onions lightly golden. Add the tinned tomatoes *crush lightly with a fork* tomato paste, red wine, sugar & season well with Maldon salt & freshly ground black pepper. Add the basil, bring to a boil, then simmer for about 30 minutes until the sauce has reduced. Adjust seasoning, remove from the heat & use a hand blender to blitz the sauce. Add the tub of *roasted red pepper dip* & stir well. Add the meatballs to the sauce.
Combine the red sauce & meatballs to the cooked pasta rice, add some grated Parmesan, mix well & top with fresh basil leaves & more Parmesan just before serving.
Napkins, plenty of napkins will probably be required – things get messy when eating meatbaaaaalls in red sauce – the best ever.