Spicy Meatballs #3


serves 6
450 g (1 lb) lean minced beef
100 g (4 oz) fresh breadcrumbs
1 egg, beaten
70 ml (2 1/2 fl oz) milk
salt and freshly ground pepper
2.5 ml (1/2 tsp) dried thyme
15 ml (1 tbsp) oil
1 onion, skinned and chopped
1 garlic clove, skinned and crushed
15 ml (1 tbsp) plain flour
396 g (14 oz) can tomatoes
150 ml (1/4 pint) beef stock
5 ml (1 tsp) tomato puree chopped parsley, to garnish


1. In a bowl, mix together the meat, breadcrumbs, egg, milk, and seasonings and herbs. Form the mixture into
2 cm (3/4 inch) balls.

2. Heat the oil in a frying pan and cook the meatballs until brown. Remove from the pan and place in a casserole dish.

3. Fry the onion and garlic until soft and add the flour, mix well and stir in the tomatoes, stock and puree. Cook until thick and adjust the seasoning.

4. Pour the sauce over the meatballs and cover the casserole. Cook in the oven at 180°C (350°F) mark 4 for 45 minutes.

5. Serve hot, garnished with chopped parsley.

What did you think?

14 people have helped to review this recipe. Thankyou!

posted by Ben @ 05:18PM, 12/22/09
Nice meatballs. My only complaint is the lack of spice.

Second time through I added some cayenne pepper and paprika to mine and some red wine to the sauce.
posted by sally @ 03:03PM, 2/09/10
Was good, but seeing as the title is "spicey" it should specify what spice, I used berbere (moroccan hot spice), turned out well, had a little trouble making the balls stay round when cooking the frying pan, but my dad said its not the shape that counts, so I said we are having spicey meatsquares. Lol.
Very Goooood
posted by James @ 08:20AM, 2/19/10
Made this dish last night, was good. I had no tomato puree, but this didn't seem to matter as the end result was superb. I added Chilli Flakes to give it some spice and made the balls probably twice the size suggested. As a result of making the balls bigger I cooked for longer in the oven, probably 1hr 15mins. I served with homemade chunky chips.
Family Enjoyed it
posted by Claire @ 03:01PM, 6/20/11
I took advice from above and added cayenne pepper and red wine, but also added some chilli flakes. I made the meat balls and put them in the fridge for an hour before frying which meant they did not fall apart when cooking. very nice with taglatelli, will cook again
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