Beef, almond & fennel seed meatballs with a spicy smoked tomato sauce and grated parmesan.
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.
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.
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.
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