Drunken Meatballs
Ingredients
- 500g pork mince
- 40g fine breadcrumbs
- 4 cloves garlic, finely chopped
- 1 handful flat-leaf parsley leaves, finely chopped
- 1 egg
- 1/2 brown onion, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons finely grated parmesan
- 2 teaspoons ground paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 3 tablespoons olive oil
- 50g plain flour for coating
- 250ml red wine
- 400g can chopped tomatoes
- 250ml vegetable stock
- 3 cloves garlic, finely chopped
- 4 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon finely chopped fresh basil, or 1 teaspoon dried basil
- 1/2 teaspoon ground chilli
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon sea salt
- 500g spaghetti
Method
- Mix mince, breadcrumbs, 4 cloves garlic, parsley, egg, brown onion, 2 tablespoons tomato paste, parmesan, paprika and 1/2 teaspoon each salt and pepper with your hands
- Shape into about 16 golf-ball-sized balls and refrigerate for 10 minutes
- Heat olive oil in a large, deep, frying pan over medium-high heat, then cook for about 10 minutes until evenly browned, turning with tongs occasionally. Transfer to a plate and set aside
- Return frying pan to heat, and add a splash of red wine to deglaze
- Add remaining red wine, along with tomatoes, stock, 3 cloves garlic, 4 tablespoons tomato paste, balsamic vinegar, brown sugar, and chilli.
- Bring to the boil, then reduce heat to medium; add meatballs and coat with the sauce.
- Simmer for 25-30 minutes, turning the meatballs occasionally to prevent sticking, until the sauce is nicely thickened, and meatballs are cooked
- Add salt and pepper, and adjust to taste
- Meanwhile cook spaghetti in a large saucepan of water with 1 tablespoon of salt for 8-10 minutes until al dente; drain
- Toss half the sauce through the spaghetti, then divide among bowls. Top with meatballs and remaining sauce.
- Garnish with parmesan, parsley and basil