Indulge in these incredibly tender smoked meatballs, nestled in a rich, flavourful tomato sauce. Packed with courgette and onion, these meatballs are not only delicious but also a comforting and nutritious meal, perfect for a boost of energy and well-being. You'll be craving more!
grated and dehydrated
fried
chopped
sliced
In a large bowl, combine the smoked beef mince, grated and dehydrated courgette, fried onion, whole egg, egg yolk, a pinch of black pepper, and a pinch of salt. Mix thoroughly by hand until all ingredients are well combined.
Roll the mixture into small, uniform meatballs. Lightly dust each meatball with plain flour, ensuring an even coating.
Heat 2 tablespoons of extra virgin olive oil in a large frying pan over medium heat. Add the floured meatballs and sear them until browned on all sides, leaving them slightly undercooked in the middle. Remove the meatballs from the pan and set aside.
In a large pot or casserole dish, heat the remaining extra virgin olive oil. Add the chopped leek and sliced garlic cloves, and sauté until softened and fragrant. Pour in the red wine and allow it to reduce by half.
Add the chopped tomatoes to the pot and cook until well reduced, resembling a thick jam. Pour in the vegetable stock and bring the sauce to a simmer.
Carefully transfer the sauce to a blender and blend until smooth. Return the blended sauce to the pot. Stir in the sugar to balance the acidity of the tomatoes and add the dark soy sauce for an extra depth of flavour.
With the heat off but the sauce still hot, add the seared meatballs to the sauce. Cover the pot and let the meatballs finish cooking gently in the warm sauce for 10 minutes, allowing them to absorb the flavours.
Serve the smoked meatballs hot, perhaps with a side of fluffy white rice, and garnish with fresh herbs if desired.
For an extra layer of flavour, consider adding a pinch of smoked paprika to the meatball mixture.
If you prefer a thicker sauce, you can simmer it for a longer period or add a cornflour slurry (1 tbsp cornflour mixed with 2 tbsp cold water) during the last few minutes of cooking.
These meatballs can be made in advance and stored in the refrigerator for up to 3 days, or frozen for up to 3 months. Reheat gently on the hob or in the oven.