Pork and Beef Meatballs in Tomato Sauce

 

 

Ingredients Serves 4-6

Meatballs

350g Premium beef mince

150g Free Range Pork Mince

1 Onion, finely chopped, the finer the better they will bind

3 Cloves of Garlic, finely chopped

50g English mustard

50g Horseradish

5 Splashes of Worcestershire Sauce

25g Parsley, chopped

1 Egg

2 tblsp Good Quality Olive oil

Salt and Pepper

 

Tomato Sauce

1 Onion, roughly chopped

1 Jumbo Carrot, roughly chopped

2 Cloves Garlic

50g hard herbs like rosemary or thyme

3 Tomatoes

125ml Red Wine

25g Sugar

25ml Balsamic vinegar

800g Crushed Tinned Tomatoes

Salt and pepper

 

Method

  1. 1. For the tomato sauce: In a pot add oil, the onion, carrot, garlic, hard herb and tomatoes and slowly sweat until all the ingredients are softened.
  2. 2. Add sugar, balsamic vinegar and then red wine in that order.
  3. 3. When it’s reduced slightly add the tinned tomatoes and cook until it bubbles and thickens.
  4. 4. Blend, you can leave it rustic or pass it through a sieve to make it smooth.
  5. Set aside.

 

  1. 5. For the meatballs, pound together all the ingredients until well combined.
  2. 6. Shape into balls no bigger than a table tennis ball and fry in a touch of oil until coloured on all sides.
  3. 7. When well coloured pop each ball into the sauce and bring back to the boil before serving.

 

  1. 8. Serve with a good hunk of bread, perhaps some pasta and definitely a splash of 25 year old balsamic vinegar if you have some!