This is a great recipe if you have a mini food processor as I chop everything in it, for instance I don't grate the onion, just stick it in a mini food processor and blitz until finely chopped, close enough to grated. Breadcrumbs blitzed in seconds. I use only the white part. Next throw in the parsley and coriander, blitz-too easy. Chillies, blitz also.
500g pork and veal/beef mince
1 small onion, grated
55g fresh white breadcrumbs
3 tablespoons chopped fresh flat leaf parsley
3 tablespoons chopped fresh coriander leaves
1 egg, lightly beaten
1 teaspoon ground cumin
1 teaspoon sweet paprika
2 red chillies, finely chopped
Salt and pepper, to taste
3 tablespoon olive oil
2 x 400g tins chopped tomatoes
1/2 teaspoon sugar
Roast chilli potatoes (see link below) or spaghetti
Preheat the oven to 220C.
In a large mixing bowl add the mince, onion, breadcrumbs, parsley, coriander, egg, cumin, paprika, half of the chilli and plenty of salt and pepper. Mix with your hands to combine well (my daughter puts on gloves for this). When mixed well, form into small meatballs. Wetting your hands can make this easier.
Toss the meatballs in the oil, in a roasting pan. Put the meatballs to bake for 10-15 minutes.
In a large frying pan, put the tomatoes, remaining chilli and sugar. Season with salt and pepper. Bring slowly to the boil while the meatballs are baking, reduce heat to a simmer. Add the meatballs to the tomato sauce and continue cooking for a further 20 minutes or until cooked through.
Serve with Roast Chilli Potatoes or spaghetti as my kids like it also.
and the potatoes at www.whatscookingella.com/roast-chilli-potatoes.html
Pin it: www.pinterest.com/pin/399413060677319618/