Succulent beef meatballs simmered in a rich, velvety sauce made from toasted nuts and white wine. This comforting dish is packed with protein and healthy fats from the nuts, making it a truly satisfying and irresistible meal.
or spices of choice
chopped
natural, unsalted
toasted
or beef stock/water
Finely chop the onion and parsley. Preheat the oven to 180°C (Fan 160°C/Gas Mark 4). Line a baking tray with baking paper.
In a large bowl, combine the beef mince, egg, oat flake, salt, mixed spice, and chopped parsley. Mix thoroughly until all ingredients are well incorporated.
Roll the mixture into small balls and place them on the prepared baking tray. Bake in the preheated oven for 15 minutes.
While the meatballs bake, heat 1 tablespoon of extra virgin olive oil in a frying pan. Add the mixed nut and toast until golden brown, then remove and set aside. Add the chopped onion to the same pan and cook until it begins to soften and turn golden.
Transfer the toasted mixed nut, cooked onion, toasted bread slice, white wine, and vegetable stock to a blender. Process until a smooth, light sauce is achieved.
Pour the sauce into a low cooking pot or deep pan. Add the meatballs that have just come out of the oven.
Cook the meatballs in the sauce over a medium-low heat for 10 minutes, allowing the sauce to reduce slightly and the meatballs to absorb the flavour.
Serve hot, perhaps with rice or crusty bread to soak up the sauce.
This dish is excellent for batch cooking. Store leftovers in an airtight container in the refrigerator for 2-3 days, or freeze the cooked dish for up to 3 months.
For a thicker sauce, add an extra slice of toasted bread or a teaspoon of cornflour mixed with a splash of water (slurry) before the final 10-minute simmer.