THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
MEATBALLS
I was considering the mandatory healthy , lean and mean January recipe !
But I thought , you know what after the year people have had , all the gyms are shut and it ' s freezing outside so let ' s cook a nice winter warmer that everyone will love and start the new year , new me recipe next month !
This is without doubt my kids favourite meal , it never fails . Plus it ' s a good way of sneaking some extra veggies in their diet if you have a fussy one .
You can adapt this to suit you . I tend to use up any bits and bobs I have kicking around the fridge . For instance you might have a few French beans , a bit of courgette or a couple of carrots etc . Chop them up and put them in there , the more the merrier !
INGREDIENTS
For the meatballs
• 250g Beef Mince
• 250g Pork Mince
• 100g Breadcrumbs
• Banana shallot finely diced
• ½ tsp smoked paprika
• ½ tsp cumin
• 1 tsp oregano
• 2 cloves garlic minced
• A glug of rapeseed oil
• Generous amount salt and black pepper
For the sauce
• Tomato puree
• White onion
• 3 clove garlic
• Celery stick
• Small sliced leek
• Smoky bacon lardons
• Smoked paprika
• Brown sugar
• Equal amount parsley and coriander , small bunch of each
• 400g tin chopped tomatoes
• 400g chicken stock
• 400g tin butter or cannellini beans
METHOD
For the meatball mix , combine all of the ingredients in a bowl and give it a good mix until it is really well combined and has gone slightly sticky . Leave this for about an hour to rest and marinade .
Once the meatball mix has rested for an hour roll into balls . I would recommend slightly smaller than a ping pong ball . Although you can do them however you like . Just make sure if you ’ re doing big ones , check they are cooked all the way through .
Fry these off in batches in the pan you are making your sauce in . Ensure you get some colour on the outside of the meatballs but don ’ t cook them all the way at this stage . Keep them to one side .
Now fry off the bacon bits . As they start to render the fat from the bacon , add the sliced onion , garlic , leek and celery . Once you have sweated off the vegetables and it ' s beginning to soften , add a tbsp tomato puree , 2 tsp smoked paprika and about 2 tbsp of brown sugar . Continue to stir this on a medium heat for about five minutes . Add a touch of water if it needs it .
It ' s now time to add the tinned tomatoes and chicken stock . Give this all a good mix while bringing up to the boil . Once the sauce is blipping away , put the meatballs and beans in and put on a gentle simmer . You want to cook this out for about 15 to 30 minutes to allow it to reduce and thicken slightly and allow the meatballs to soak up the lovely sauce and for all the flavours to merge together . You can get on with cooking your pasta while this is happening .
Before you serve , add the freshly chopped herbs and just check the seasoning . Add salt , pepper or sugar if needed .
We like to serve with a good helping of parmesan cheese and garlic bread with ours ... Enjoy !
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