After some inspiration from the guys on the Accidental Tech Podcast the other day, I had to make some meatballs and sauce for myself!
I cruised a few different sites looking for a good recipe and most of them were something along the lines of “beef, with enough egg to bind them, and flavours, so I went with what looked good on the shelf.
It definitely worked out well, the smoky paprika was a freaking tasty addition to the meatballs, and the combination of ingredients suffused the house with a delightfully rich aroma, perfect for a “chilly” winter night in Brisbane.
- 1.2kg mince
- 1tsp smokey hungarian paprika
- 1⁄2 tsp garlic powder
- 1⁄2 tsp onion powder
- 4 eggs
- 2⁄3 cup grated parmesan cheese
- Pre-heat the oven to 200 degrees celcius.
- Mix all the ingredients in a bowl.
- Take 1⁄3 cup of the mix per meatball and shape into… balls.
- Roll in breadcrumbs and arrange on a well-oiled baking pan.
- Cook them for about 20 minutes (and start making the sauce!)
- When they’ve gone brown, take them out of the oven and drain on a plate until the sauce is ready.
- Four cans of crushed tomatoes
- Four cloves of garlic
- 1 tbsp of basil pesto
When cooking this, make sure to have a saucepan large enough to take the sauce AND the meatballs.
- Peel and finely chop the garlic.
- Fry the garlic in olive oil until it’s transparent.
- Add pesto and fry for 30 seconds until it’s aromatic.
- Add the tomatoes and bring to the boil.
- Cook, stirring continuously.
- Keep going like this until you’re half an hour from being too hungry to go on, then drop in the meatballs.
- When it’s ready, serve with loads of sauce and cheese.