Beef mince Italian

Spiced meatballs in smoky tomato sauce

Name: Spiced meatballs in smoky tomato sauce recipe
Yield: 8
Cuisine: /italian
Ingredients: 300g fine day-old sourdough breadcrumbs; 750g beef mince; 2/3 cup (100g) chopped macadamias; 2 eggs; 1 cup (150g) currants; 2 garlic cloves, finely chopped; 2 tbs smoked paprika; 1 large red onion, finely chopped; 1/2 cup chopped herbs (such as oregano, mint and basil); 1/2 cup (125ml) extra virgin olive oil; 1/2 cup (40g) finely grated parmesan; 2 tbs extra virgin olive oil; 2 garlic cloves, crushed; 1 onion, finely chopped; 2 1/2 tsp smoked paprika; 1 bunch oregano, finely chopped; 2 x 700ml jars tomato passata; 400g can crushed tomatoes

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Aug 01, 2020

Nothing really beats homemade meatballs in tomato paprika sauce, especially on a chilly day.

300g fine day-old sourdough breadcrumbs
750g beef mince
2/3 cup (100g) chopped macadamias
2 eggs
1 cup (150g) currants
2 garlic cloves, finely chopped
2 tbs smoked paprika
1 large red onion, finely chopped
1/2 cup chopped herbs (such as oregano, mint and basil)
1/2 cup (125ml) extra virgin olive oil
1/2 cup (40g) finely grated parmesan

Tomato paprika sauce

2 tbs extra virgin olive oil
2 garlic cloves, crushed
1 onion, finely chopped
2 1/2 tsp smoked paprika
1 bunch oregano, finely chopped
2 x 700ml jars tomato passata
400g can crushed tomatoes

Method

1.

To make the meatballs, mix 200g breadcrumbs, beef mince, macadamia, eggs, currants, garlic, paprika, onion and herbs in a bowl. Season then mix until well combined. Divide mixture into 20 and roll into balls. Place meatballs on a lined oven tray and chill for 30 minutes to firm up.
2.

For the sauce, heat oil in a large saucepan over medium-low heat. Add garlic and onion and cook, stirring, for 5-6 minutes until onion has softened. Stir in paprika, oregano, passata, crushed tomatoes and 1 cup (250ml) water and season. Increase heat to medium and bring to a simmer. Cook for 30-40 minutes until thick and reduced.
3.

Heat 1/3 cup (80ml) oil in a large deep frypan over medium heat and add the meatballs. Cook, turning occasionally, for 8-10 minutes until golden and caramelised. Add the tomato sauce and cover with a lid. Simmer for 20-25 minutes until meatballs are cooked through. Season to taste.
4.

While the meatballs are cooking, heat remaining 2 tbs (40ml) oil in a frypan over medium heat and add remaining 100g breadcrumbs. Cook, stirring, for 6-8 minutes until golden. Remove from heat and stir through half the parmesan. Season. Scatter breadcrumbs over meatballs and top with remaining 1/4 cup (20g) parmesan to serve.