We love it with roast chilli potatoes, but my kids also love it with spaghetti.
I add all the chilli in the recipe for my kids, as over the years bit by bit I've gotten them used to it (my 6 year finds nothing too spicy), but omit the seeds out of the sauce if you are worried your kids won't like it.
It is a different take on Italian style meatballs.
Last night my daughter cooked this herself, it is that easy. Leftovers are always taken in for school lunch the next day. This a family favourite in our house.
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.
I quite often double the meatball recipe, but not the sauce, there is enough sauce to do so.
The potatoes are a lovely side dish to this recipe. Time it so the potatoes and meatballs are ready at the same time. Too easy.
Here is a recipe my family loves, hope yours do to.
500g pork and veal 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 or spaghetti
Roast Chilli Potatoes:
1kg potatoes, peeled and roughly diced
2 tablespoons olive oil
1 long red chilli, thinly sliced
3 spring onions, thinly sliced
Small handful chopped fresh coriander leaves
Preheat the oven to 220C/200C fan forced.
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.
In a large roasting tray, toss the potatoes in the oil, season with salt. Roast for 40 minutes, turning once, until golden and crispy.
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, simmer for 20 minutes.
Toss the meatballs in the oil, in another roasting pan. Put the meatballs to bake for 10-15 minutes.
Add the meatballs to the tomato sauce and continue cooking for a further 20 minutes or until cooked through.
Scatter with the chilli, spring onions and coriander to the cooked potatoes, return to the oven for 2 minutes.
and the potatoes at www.whatscookingella.com/roast-chilli-potatoes.html
Pin it: www.pinterest.com.au/pin/399413060708867165/