*Chianti Baked Meatballs*
Serves 4 Hearty and delicious. You can serve with whatever type of pasta you enjoy, or even roasted potatoes. The sauce is fabulously tasty! For the meatballs: 500g lean steak mince (1 1/4 pounds extra lean ground beef) 1 medium onion, peeled and finely minced (in all truth I grate it) 2 cloves of garlic, peeled and minced 50g stoned black olives, finely chopped (1/4 cup) 50g soft bread crumbs (scant cup) 25g finely grated Parmesan cheese (3 TBS) 1 medium free range egg, beaten 1 tsp sweet paprika 1 finely chopped red chilli (or to taste) 2 to 3 TBS finely choped fresh parsley sea salt and freshly ground black pepper For the sauce: 2 TBS olive oil 250ml Chianti wine (1 cup) 2 X 400g tins of chopped tomatoes in juice (14 ounce tins) 2 tsp caster sugar a large handful of chopped basil. Grated Parmesan to serve, optional Preheat the oven to 220*C/425*F/ gas mark 7. Mix all of the meat ball ingredients together well. Shape into balls using wet hands. You will get about 12 large or 20 small. Place the olive oil for the sauce into a large oven proof skillet. Add the meatballs and turn to coat. Bake in the preheated oven for 10 minutes. Pour over the Chianti, turning the meatballs to coat. Return to the oven for 10 minutes longer. Remove and stir in the chopped tomatoes, sugar and basil. Return to the oven and roast for a further 20 to 25 minutes, until the sauce is bubbling and thickened. Serve immediately with your favourite pasta or roasted tomatoes and a sprinkling of Parmesan cheese. |
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