For the meatballs I finely diced 1/2 an onion, grated 4 cloves of garlic, and mixed well into 350g lean beef mince. Cut the crust off 2 slices of bread, roughly cut and soak in water for a minute, then squeeze most of the water out and add it to the meat. Season with salt, pepper, a pinch of cumin powder, 1/2 teaspoon smoked paprika, 1 teaspoon dried tarragon. Add 1 egg and get in there with your hands and squish it all together until very well combined.
Heat 2 tablespoons of olive oil in a large lidded frypan, form the meat mix into balls (up to you the size – I made them walnut sized this time), and brown them In the frypan On a medium heat.
Take the meatballs out of the pan and add a splash more oil. Throw in 1/2 brown onion – diced, 4 cloves garlic – finely chopped, and cook for about 2 minutes. put in about 200g of dice canned tomato, 1/4 cup white wine, 2 tablespoon tomato paste, and about 1/2 cup of water. Season with salt, pepper and maybe 2 teaspoons mixed herbs. Bring to the boil, reduce heat to low and gently tip the meatballs back into the sauce and coat them in the sauce. Cover the frypan, and simmer gently for about 45 minutes.
Cook up your favourite pasta, toss through the sauce and meatballs.
serve with salad and freshly grated Parmesan, and a glass of red wine. We had a Peter van Gent Durif 2008. Perfect.
I Think you’ll like this one.