Despite being a vegetarian for the past six years, I’ve never been squeamish when it comes to preparing meat. None of my family are vegetarians, for me it’s just a lifestyle I chose and stuck to. I’ll never be one to preach, but would recommend trying to be a vegetarian for at least one day a week. You might surprise yourself.
This recipie however, does contain chorizo and minced beef, so maybe try to go meat free tomorrow…
I made this a few weeks ago for Boyfriends dinner. Taste wise he would totally recommend it; ![IMG_0061](https://mollysbook.wordpress.com/wp-content/uploads/2015/12/img_0061.jpg?w=253&h=253)
“These are the best meatballs I’ve ever had!”
– Gareth McGivern, November 2015
So for the sauce;
1 large diced onion
2 cloves of garlic
Chorizo (as much as you like, it melts down anyway and provides flavour)
1 red pepper
2 tins of chopped tomatoes
Some fresh or dried basil
Lots of black pepper
A large pinch of salt and equal that of sugar
Method;
Start by frying your onions, red pepper and garlic in some olive oil over a medium heat. Your pan should be a decent size and have a lid- it’s going into the oven later.
Once your vegetables are soft, add in your chorizo and sauté that for a while until the oil turns a sexy red colour. Add in your tomatoes and bring up to a gentle simmer, stirring often. Turn the heat down if you think it’s simmering a bit too vigorously.
Add in the rest of your ingredients and turn down to a low heat. Put the lid on, wash your hands, and get ready to make meatballs.
For the meatballs;
1lb of beef mince (or any mean I suppose)
Small amount of chopped chorizo
1 clove of garlic
2 slices of wheaten bread, smashed into breadcrumbs
2 eggs
Rosemary
Celery salt (or regular salt)
Big pinch of black pepper
Method;
Chuck all this in a bowl and mix. It’s easiest if you use your hands, though some people may prefare to use gloves (the disposable ones- not the yellow rubber ones under the sink).
Once throughly mixed, cover with cling film or tin foil or whatever and put in the fridge for at least 30 mins. This sets the mixture and ensures the ball doesn’t fall apart. Keep an eye on your sauce but it should be fine. Low and slow is the way.
Put your oven on to about 150 Celsius.
Shape your meatballs using your hands. Make them any size you want, but I made mine rather large because I thought it would be funny to serve boyfriend two big balls for dinner.
Fry your balls off in a pan. This isn’t really to cook them, but it gives them a nice colour and seals them further. Once they’re all brown, carefully put them into your bit pot o’ sauce.
Put your big pot into the oven and turn it down to about 100 celcius.
Leave it in the oven for around 3 hours. The longer it sits, the tastier it is.
Serve with pasta of your choice, in a baguette or if you’re really hungry, just eat them out of the pot
Let me know if your tried them, and how it went if you did!
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