Serves 6 I love mak­ing meat­balls with a tomato sauce. You can serve them as tapas on a Span­ish-themed evening or with pasta as in this recipe. FOR THE SAUCE • 1 tbsp co­conut oil • 1 red onion, finely chopped • 1 clove gar­lic, minced • 1 tsp dried oregano • 1 tsp cayenne pep­per • 500g rosa toma­toes, halved • 6 plum toma­toes, diced • 2 tbsp bal­samic vine­gar FOR THE MEAT­BALLS • 1 tbsp co­conut oil • ½ brown onion, chopped • 1 clove gar­lic, minced • 1 tsp dried oregano • ½ green chilli • 1 hand­ful fresh pars­ley leaves,

roughly chopped • ¼ cup dried bread­crumbs • 800g beef mince • 2 eggs • 1/3 cup finely grated Parme­san

cheese, plus ex­tra, for serving • salt and pep­per • 250g chick­pea pasta (or a pasta

sub­sti­tute of your choice) • olive oil for driz­zling • fresh basil leaves, for serving

1. Make the sauce first. In a large fry­ing pan over medium heat, add the co­conut oil and onion and fry for about 5 min­utes un­til translu­cent. Add the gar­lic, oregano and cayenne pep­per, and stir. Add all the toma­toes and the bal­samic vine­gar.

2. Fry for 10 min­utes, stir­ring of­ten. If it dries out, add a dash of wa­ter. Turn down the heat, pop the lid on and let it sim­mer for 45 min­utes. Check on the sauce ev­ery now and again and add a dash of wa­ter if needed – you don’t want it to lose all of its mois­ture. 3. While the sauce is cook­ing,

make the meat­balls .Ina medium-sized fry­ing pan over medium heat, add the co­conut oil and the onion, and fry for 5 min­utes. Add the gar­lic, oregano and chilli and fry for an­other 4 min­utes, stir­ring of­ten. Take off the heat and set aside.

4. Pre­heat the oven to 180°C and lightly grease a large roast­ing tray. In a large bowl, add the pars­ley, bread­crumbs and the beef. Us­ing a fork, break up the mince. Add the eggs, Parme­san and cooked onion; sea­son to taste. Us­ing your hands, mix all the in­gre­di­ents to­gether. Don’t over­work the meat as the meat­balls will be­come tough. Mix so that the in­gre­di­ents are just com­bined.

5. Us­ing a ta­ble­spoon, mea­sure out the mix­ture into equal-sized balls. Roll them around in your hands and place them on the greased roast­ing tray. Bake for 30 min­utes or un­til they are cooked through.

6. Ten min­utes be­fore the meat­balls are ready, cook the pasta as per packet in­struc­tions. Don’t over­cook the pasta as it will cook fur­ther when added to the tomato sauce. Once done, drain the pasta and give it a good glug of olive oil so it doesn’t stick to­gether.

7. Once ev­ery­thing is ready, mix the sauce and pasta to­gether, and top with the meat­balls. Serve with some fresh basil and grated Parme­san.

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