Meatballs with a spicy tomato, smoked paprika and chilli sauce Recipe
Beef, almond & fennel seed meatballs with a spicy smoked tomato sauce and grated parmesan.
-
45mins
-
3mins
-
0mn
- For the meat
- Minced beef : 300 g
- Ground almonds : 100 g
- Fennel seed(s) : 10 g
- Grated nutmeg : 5 g
- Maldon salt : 4 pinch(es)
- Coarse ground black pepper : 10 g
- Semi-skimmed milk : 100 ml
- For the sauce
- Onion(s) : 1 whole
- Garlic clove(s) : 6 whole
- Tinned peeled tomatoes : 800 g
- Smoked paprika : 2 Tsp
- Dried red chilli(s) : 1 Tsp
- Olive oil : 3 Tbsp
- Maldon salt : 4 pinch(es)
- Coarse ground black pepper : 5 g
- Dark soft brown sugar : 15 g
- Sherry vinegar : 15 ml
- Parmesan : 100 g
- To serve
- 1/2 french baguette precooked : 2 whole
-
1. FOR THE SAUCE
Heat the olive oil in a large saucepan. Finely chop the onion, add to the pan with a pinch of salt and sweat for 5 minutes. Finely chop the garlic and add to the pan with the paprika and dried chilli flakes. Cook for 1 minute then add the tinned tomatoes, sherry vinegar and brown sugar. Cook for 30 minutes or longer, then season to taste.
-
2. FOR THE MEAT
Toast the fennel seeds in a dry pan then crush lightly with a pestle and mortar. Put all the ingredients into a large bowl and mix well. Fry off a small pattie to check the seasoning and adjust if necessary.
-
3. TO SERVE
Slice up the baguette thinly, brush with olive oil and bake for 5 minutes at 180c. Shape and fry small balls of the minced beef mixture and serve on the croutes with a spoon of the spicy tomato sauce and grated fresh parmesan.
«Try making a basil oil garnish by blending a bunch of basil with 200ml olive oil on a high speed for 1 minute, chilling for 30 mins then straining through a j cloth into a squeezy bottle »
