Meatballs in tomato and sherry sauce



Ingredients 20
Servings 4
Time 20 min

Ingredients

  • FOR THE MEATBALLS:
  • 500
    g
    lean beef mince
  • ½
    small red onion - finely chopped
  • 1
    tsp
    crushed garlic
  • pinch of red chilli flakes
  • 1 ½
    tsp
    ground cumin
  • 1
    tsp
    paprika
  • salt and pepper
  • olive oil for frying
  • FOR THE TOMATO SAUCE:
  • drizzle of olive oil
  • 1
    tsp
    ground cumin
  • ½
    small red onion - finely chopped
  • 2
    tsp
    crushed garlic
  • 400g
    can
    chopped tomatoes
  • ½
    cup
    beef stock
  • ½
    cup
    sherry
  • salt and pepper
  • ½
    cup
    cream
  • cooked couscous or pasta to serve
 

Method

1 hr
 

Place all of the meatball ingredients except for the olive oil in a large bowl. Use your hands to mix everything together until well combined. Roll the mixture into balls (I usually make them the size of a large walnut). Pop the meatballs into the fridge while you make the sauce.


To make the sauce: heat some olive oil in a large frying pan over a medium heat. Add the cumin, red onion and garlic and cook for 2 to 3 minutes. Add the tinned tomatoes, beef stock and sherry. Season with salt and pepper, then leave to boil gently for 15 minutes.

Stir the cream into the sauce. Simmer for a further 5 minutes. Check the seasoning, then take the frying pan off the heat.
Preheat your oven to 180°C. Heat a generous glug of olive oil in another frying pan. Fry the meatballs until brown on all sides. Do this is two batches if it is easier.

Arrange the meatballs in a single layer in an ovenproof dish. Pour the sauce over the top. Cover the dish with a lid or some foil and cook in the oven for 30 minutes. Remove the lid and cook the meatballs for a further 10 minutes. Serve with couscous or pasta.  

Recipe reprinted with permission of Cupcakes and Couscous. To see more click HERE.

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Read more on: meatballs  |  pasta  |  couscous  |  quick and easy
 

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