Meatballs with spiced tomato sauce

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olive magazine

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Recipe by olive magazine

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1. To make the meatballs, fry a third of the onion with 1 tbsp oil until soft but not coloured. Add half the garlic and the dried oregano and cook for a minute, then scoop into a bowl and allow to cool. Mix the sausage meat with the cooked onion, minced veal, chopped parsley, beaten egg and breadcrumbs. Season well and shape into walnut-sized balls.
2. Heat 1 tbsp olive oil in a large frying pan and brown the meatballs in batches adding more oil if necessary.
3. To make the sauce heat 2 tbsp olive oil in a deep frying pan and cook the remaining onion until soft but not coloured. Add the rest of the garlic, the chilli and cumin and cook for a further minute. Add the tomato purée, tinned tomatoes and red wine and simmer for about 30 minutes until slightly thickened.
4. Add the meatballs and cook for a further 30 minutes. Serve with the tagliatelle and Parmesan.

Know-how

The meatballs and sauce can be prepared in advance and then cooked together on the night.

Per serving

494 kcalories, protein 38.3g, carbohydrate 19g, fat 26.7 g, saturated fat 7.4g, fibre 2.5g, salt 1.97 g

Latest comments and suggestions

• Jamtarts

  02 November 2007

  Jamtarts rated and commented on this recipe

  

  After adding meatballs, cooked it slower and longer in the oven for a lovely rich sauce, but watch out you don't over spice the sauce as the italian sausages are already quite rich.

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• paulderdash

  04 November 2007

  paulderdash rated this recipe

  

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• Gil

  06 November 2007

  Gil rated and commented on this recipe

  

  lovely. added crushed funnel seeds. great. used beef mince but would like to try veal. i will make this again and again as the kids love it .

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• Jules

  30 November 2007

  Jules rated and commented on this recipe

  

  Nice and simple. Surprisingly tasty!

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• KiwiCook

  14 December 2007

  KiwiCook rated and commented on this recipe

  

  A real winner, really tasty and easy to make - a favourite with the boys...!

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• Andy

  15 March 2008

  Andy commented on this recipe

  Great recipe. Though I can't find "Italian" sausages anywhere. Is there a more specific description of what they are?

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• catherine

  15 May 2008

  catherine rated this recipe

  

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• pipyb

  07 June 2008

  pipyb rated and commented on this recipe

  

  I didn't use itialian sausages, I minced 75g of chorizo sausage and added it to pork mince... great, but use less chilli in the sce as the chorizo is quite spicey :-)

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• lucykiki

  28 June 2008

  lucykiki commented on this recipe

  Absolutely lovely and went down a storm with my family! I used lamb mince and chorizo instead of veal and sausages - it was perfect. The chorizo makes a really smoky flavour and you don't need as much olive oil when browning as the chorizo is very oily.

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• Louise

  11 July 2008

  Louise rated and commented on this recipe

  

  I love this recipe! I tend to do double sauce, and it freezes really well. I have been using Sainsbury's Sicilian Style Sausages (well, they sounded Italian) and it's been very tasty. Definitely recommended.

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• BecciW

  28 August 2008

  BecciW rated and commented on this recipe

  

  I followed Louise's sggestion and used the Sicilian style sausages from Sainsburys and they worked really well. Made this for a dinner party at someone elses house so made the meatballs and sauce earlier and just gently reheated with the freshly cooked pasta. I imagine it would freeze rather well too. Loved the flavour the sausages added to the mince and liked the texture of using both mince and sausages. There we were certainly no complaints at the table and the recipe for 6 was easily polished off by 4 very happy people!!

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• sal

  28 August 2008

  sal rated and commented on this recipe

  

  I did the same as "Jamtarts" & cooked in the oven slowley. It made a lovely rich sauce. I used mince beef.

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Ingredients

• 3 small onions , finely chopped
• olive oil
• 4 fat garlic cloves , crushed
• 1 tsp dried oregano
• 400g Italian sausages , skins removed (most supermarkets stock a variety)
• 700g veal or beef mince
• parsley , chopped to make 2 rounded tbsp
• 1 egg , beaten
• 50g fresh, white breadcrumbs
• 2 dried red chillies , finely chopped
• ½ tsp cumin seeds , toasted and lightly crushed
• 1 tbsp tomato purée
• 2 x 440g tins of chopped tomatoes
• 250ml red wine
• 500g tagliatelle , cooked following packet instructions
• plenty of fresh parmesan , grated, to serve

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Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

• 3 small onions , finely chopped
• olive oil
• 4 fat garlic cloves , crushed
• 1 tsp dried oregano
• 400g Italian sausages , skins removed (most supermarkets stock a variety)
• 700g veal or beef mince
• parsley , chopped to make 2 rounded tbsp
• 1 egg , beaten
• 50g fresh, white breadcrumbs
• 2 dried red chillies , finely chopped
• ½ tsp cumin seeds , toasted and lightly crushed
• 1 tbsp tomato purée
• 2 x 440g tins of chopped tomatoes
• 250ml red wine
• 500g tagliatelle , cooked following packet instructions
• plenty of fresh parmesan , grated, to serve

Per serving

494 kcalories, protein 38.3g, carbohydrate 19g, fat 26.7 g, saturated fat 7.4g, fibre 2.5g, salt 1.97 g

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