If you search “meatballs” on this blog, you get quite a few results. What can I say? I like meatballs.
But these might be my best meatballs yet.
They’re also good if you’re a big nervous about making meatballs. I know some people worry about browning them in a frying pan, but cooking them this way means you don’t have to.
I also used proper tomatoes to make the sauce, rather than cans of chopped tomatoes. Whilst I can’t say I’ll be favouring this method in the future over the convenience of cans of tomatoes, it was very therapeutic chopping and stewing the tomatoes.
The sauce is delicious – you need lots of pasta to mop it up, or maybe some nice crusty bread afterwards. It’s really rich — I came up with it because Lea and Perrins got in touch and asked me to make something using their Worcestershire Sauce. I always use Lea and Perrins in my pasta sauces, but I added beef stock and balsamic to make it ever richer. It was truly delicious.
- 500g extra lean mince
- 1 red onion, finely diced
- 1 egg
- 6-8 large vine-ripened tomatoes
- 1 large red onion
- Two handfuls of mushrooms
- 2 garlic cloves
- A tablespoon of dried oregano
- Lea and Perrins sauce
- 200ml of beef stock
- Balsamic vinegar
- A handful of basil leaves
- Pasta, to serve
- Pre-heat the oven to 220C. Mix the mince, diced onion and egg together with lots of salt and pepper. Roll into meatballs and place into a roasting tray. Put in the fridge
- Put a large, heavy bottomed ovenproof pan with a lid on the hob over a medium heat. Add a little oil or spray oil. Dice the tomatoes and pop them in a pan with a sprinkle of salt. Then work your way through dicing the onion, slicing the mushrooms and mincing the garlic, adding everything to the tomatoes as you go. Stir occasionally
- When the mushrooms have shrunk slightly, put the meatballs in the oven. Add the oregano the stock, Lea and Perrins and a glug of balsamic to the tomatoes, and stir well. Leave everything for ten minutes
- Remove the meatballs from the oven and add them to the sauce. Add a few basil leaves to the top, put on the lid and bake for 20 minutes
- Serve with lots of pasta