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Meatballs in tomato sauce
- Prep time:
- 20 mins
- Cook time:
- 1 hr
- Serves:
- 4
Simon Rimmer’s pork meatballs are infused with aromatic cinnamon to evoke Moroccan flavours
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Ingredients
For the sauce
- 4 tbsp Olive oil
- 1 Onion, finely chopped
- 1 stick Celery, finely chopped
- 2 large cloves Garlic
- 2 tbsp tomato purée
- 2 x 400g cans chopped Tomatoes
- 1/2 tsp ground Cinnamon
- 150ml chicken stock
- 100ml Red wine
- freshly ground black pepper
For the meatballs
- 4 tbsp Olive oil
- 1 Onion, finely chopped
- 4 cloves Garlic, finely chopped
- 450g minced pork
- 1 tbsp leaves of Basil, chopped
- 1/2 tsp ground Cinnamon
- 1/4 tsp coarsely ground Black peppercorns
To serve
- 250g long grain rice, freshly boiled
- 2 tbsp chopped flat leaf Parsley
Method
1. Heat the oil in a large pan and soften the chopped onion with the celery and garlic cloves.2. Stir in the tomato purée and continue cooking for a minute before adding the tomatoes, cinnamon, stock, wine and seasoning to taste.
3. Simmer the sauce in an uncovered pan for about an hour, stirring occasionally. If you prefer a smooth sauce, blend it with a food processor or stick blender, or you can leave it as it is with a chunky texture.
4. Make the meatballs while the sauce is cooking, Heat three tablespoons of olive oil in a frying pan set over a medium heat and soften the onion with the garlic cloves for about 3-5 minutes. Leave to cool.
5. Mix the pork, with the cooled onion and garlic, and add the basil leaves, cinnamon and pepper. Work everything together and shape into 16-18 meatballs.
8. Heat the remaining one tablespoon of oil in a frying pan and cook the meatballs for 5-7 minutes, turning occasionally. Add to the tomato sauce.
8. Serve with a mound of boiled rice flecked with chopped parsley.
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Latest Comment
A great success, loved the cinnamon touch...JP