This is probably the easiest & foolproof meatball recipe that I have tried..and the results are great too.. The meatballs are succulent and full of flavour and are a perfect match with this garlicky tomato sauce.
This will make about 30 meatballs – if that is too much for what you need right now, why not stash some in the freezer ready for a rainy day! (If you choose to do this freeze the meatballs right after you have shaped them before they go in the oven)
Remember I am cooking for a toddler also, so no salt or stronger spices have been used, but you could easily add a splash of Tabasco sauce to the meat if you want them to have a slight kick.
1 egg (beaten)
6 quality pork sausages (split and squeeze the meat out)
1 onion (very finely diced)
70g fresh breadcrumbs
2 handful chopped fresh basil
freshly ground pepper
1 tsp oregano
1/2 tsp coriander
3 tablespoons of olive oil
4 cloves of Garlic (grated or crushed)
100ml Red wine(optional)
1 tbsp sugar
2 x 400g chopped tomatoes
1 x 500g tomato passata
Preheat the oven to 220C/190C Fan oven
Using your hands mix together the sausage meat and mince beef, once the meat is mixed add the onion, the breadcrumbs, basil, the egg, coriander, oregano and season with plenty of freshly ground pepper. Continue squeezing and mashing with your hands for about 5 minutes.
Roll the meat mixture into about 30 golf size balls and place in a large baking tray or roasting tin
Drizzle 2 tablespoons of olive oil over the meatballs and then gently shake the tin to ensure that all the meatballs are coated with oil and place in the oven between 20 – 30 minutes until the meatballs are nicely browned.
To make the Garlic Sauce:
Add the remaining tablespoon of olive oil to a large pan and heat, add the garlic and allow it to sizzle for a minute or 2 until it very slightly starts to brown, add the chopped tomatoes, passata, the remaining handful of chopped basil, wine and sugar and simmer for about 15 minutes or until you can see the sauce has thickened slightly.
Add the meatballs to the sauce and serve with spaghetti and a sprinkling of freshly grated Parmesan – Voila!