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.

  • Preparation
    45mins
  • Cooking time
    3mins
  • Rest time
    0mn
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Ingredients
Pour people
  • 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
Method
  • 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.

Chef's tip

«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 »

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