Meatballs with Tomato & Red Pepper Sauce

The meatballs in this recipe are baked in the oven, rather than being fried, before being added to the sauce.

A nod to being healthy... They are also egg-free as the
milk-soaked breadcrumbs do the job of binding.

Cheat with a jar of ready-made sauce if you want,
but do try the meatballs.

These are made with pork mince, because that's what I had :-)

Serves 6, approx

FOR THE MEATBALLS:

1 small onion, peeled and finely diced

2 garlic cloves, peeled and finely sliced

olive oil for frying

1 tsp dried chilli flakes

500g minced beef or pork

75g fresh breadcrumbs

3–4 tbsp milk

FOR THE TOMATO & RED PEPPER SAUCE:

1 large onion, sliced

3  cloves garlic, minced
olive oil for frying

1 jar roasted red peppers, chopped

1 tin chopped tomatoes

175 ml passata
50 ml water
2 tbsp balsamic vinegar

1 tsp dried thyme

1 tsp dried oregano
1 tsp sugar

Salt & freshly ground black pepper

3 fresh plum tomatoes (or whatever toms you have)

1.  Firstly, make the meatballs. Fry the onion and garlic with seasoning in a little olive oil in a hot frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or so. 

2.  Place the mince in a large bowl and add seasoning. 

3.  Put the breadcrumbs in a separate bowl and moisten with the milk. Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well, using your hands.

4.  With wet hands, shape the mince mixture into small balls about 2-2.5 cm wide. 

5.  Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.

6.  Place on an oiled baking sheet and bake at 250°C (475°F) for about 20 minutes.

7.  Now make the sauce. Cook the onions in a little olive oil in a large saucepan until softened and translucent. 

8.  Add the garlic and cook for another minute, then add the peppers and cook for another 5 minutes. Add the tinned tomatoes, passata, water, balsamic vinegar, sugar and herbs and season well. Mix thoroughly and simmer uncovered for 10 mins or so.

9.  Cut the tomatoes in half, squeeze between your fingers and rip the flesh into pieces, adding the flesh and the juice to the sauce. Transfer the meatballs to the  sauce and simmer for 15-20 minutes, uncovered, on very low heat. Stir gently once or twice, being careful not to break the meatballs.

Serve with pasta and freshly grated parmesan.