Spanish Meatballs in Tomato Sauce

This week's recipe is taken from the American Academy International Cook Book, and was supplied by Me.  

Our Cook Book is due for release in September 2012.

INGREDIENTS

(Meatballs)

5OOg lean minced beef

1 onion, peeled and finely chopped

1 garlic clove, peeled and finely chopped

50g white breadcrumbs

25g grated cheddar cheese

2tbsp chopped flat leaf parsley (plus extra to garnish)

Sea salt and black pepper

1 large egg, lightly beaten

2tbsp olive oil

(Tomato sauce)

2tbsp olive oil

1 onion peeled and finely chopped

120ml dry white wine

2 x 400g tins of chopped tomatoes

100ml water

1-2tsp sugar

METHOD

To make the meatballs,

Mix the minced beef, onion,garlic, breadcrumbs, cheese and chopped parsley together in a large bowl until evenly combined.  Season well with salt and pepper.

Add the egg and comb ine mixture with your hands.

With damp hands shape into 16 balls...cover with cling film and chill for 30minutes.

Meanwhile make the tomato sauce.

Heat the olive oil in frying pan, add onion and garlic, fry gently until lightly golden.

Increase the heat slightly and pour in the wine. Reduce by half, then stir in the chopped tomatoes, water and sugar.

Season with salt and pepper.

Simmer for 10-15minutes until tomatoes are soft, then remove from heat

To cook the meatballs,

Heat the oil in a large wide pan. Fry meatballs for 5 minutes, turning frequently, until browned all over.

Pour in the tomato sauce and simmer for 10-15minutes until the meatballs are cooked through.

Sprinkle with fresh chopped parsley and serve with pasta, garlic saute potatoes or fresh crusty bread.

Allow approx 1 hour

to prepare and cook

Serves 4

Enjoy!!

Marilyn