Monday, 21 November 2011

ScandItalian Meatballs in Spicy Tomato Sauce

These are a weird scanditalian fusion that I made up when I couldn't think what I was going to cook for dinner. These would work just as well with pasta as they did in a baguette. They're easy, cheap and really tasty.

You need about 250g of beef mince (half a pack) to feed two greedy adults. First finely dice a yellow onion, a couple of celery stalks and a carrot and fry them gently with a crushed clove of garlic until they are soft. Preheat the oven to 200 degrees C.

Split this mixture, removing half to a bowl and leaving the other half on the heat. Add the mince to the vegetables in the bowl and season with salt, pepper and a generous sprinkle of ground allspice. Mix up by hand and form into little balls, lay these on a baking tray lined with greaseproof paper and pop in the oven for about 20-30 minutes until cooked all the way through.

Add a tin of chopped tomatoes to the vegetables still in the frying pan, a squeeze of tomato puree, a capful of vodka, salt, sugar, pepper and a finely chopped, deseeded chilli. Let it come to a bubble and then leave to simmer for 5 minutes. Stir in a generous amount of finely chopped parsley and basil.

When the meatballs are done mix them into the tomato sauce and pop the baguettes, sliced lengthwise, under a hot grill to toast up. Butter the baguettes, fill them with the saucy meatballs and enjoy - eat them with your hands, it's much more fun than cutlery.

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