Mouthwatering Meatballs in Rich Tomato Sauce
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!
Ingredients
courgette250 ggrated and dehydrated
eggs2 whole
white onions2 whole
black pepper1 pinch
salt1 pinch
plain flour50 g
extra virgin olive oil4 tbsp
leek1 wholechopped
garlic cloves2 clovesliced
red wine100 ml
vegetable stock200 ml
sugar1 tsp
dark soy sauce1 tbsp
lean beef mince500 g
rice300 g
chopped tomatoes0.8 tin
Instructions
Chef's Tips
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.
Cook the Rice
Cook the rice according to the instructions provided on its packaging, and set aside.
Prepare Vegatables
Grate the courgette and squeeze out excess water with a clean cloth. Finely half the onion (for the meatballs) and mince the remaining onion, leek, and garlic (for the sauce). In a small pan, heat a drizzle of olive oil and gently fry the chopped onion for the meatballs until soft and lightly browned, then set aside.
Form and Flour Meatballs
In a large bowl, combine the lean beef mince, the dehydrated grated courgette, the eggs, the pre-cooked fried onion, a pinch of black pepper, and a pinch of salt. Mix thoroughly by hand. Roll the mixture into small, uniform balls and lightly dust each meatball with plain flour.
Sauté Aromatics and Deglaze Sauce Base
Heat the remaining olive oil in a large pot or casserole dish over medium heat. Add the minced onion, garlic, leek, and a pinch of salt, then sauté for 4–5 minutes until soft and fragrant. Pour in the red wine and let it simmer for 3–5 minutes, until the liquid has reduced by half.
Cook the Sauce
Add the chopped tomatoes to the pot with the reduced wine mixture and cook them down for 10-15 minutes until the mixture is significantly reduced (about one third or half of the original volume). Pour in the vegetable stock and bring the sauce to a gentle simmer for 5 minutes, then turn off the heat.
Sear the Meatballs
Heat a generous drizzle of extra virgin olive oil in a large frying pan over medium heat. Add the floured meatballs and sear them until they are browned on all sides, ensuring they remain slightly undercooked internally (5-8 minutes). Remove the seared meatballs and set them aside.
Finish Sauce and Cook Meatballs
Blend the sauce directly in the pot using a hand blender until smooth (or transfer to a blender if preferred, and then return to the pot). Stir in the sugar to balance the acidity and add the dark soy sauce for depth of flavour. With the heat turned off, gently add the seared meatballs into the hot sauce. Cover the pot and allow the meatballs to finish cooking slowly in the residual heat for 10 minutes.
Serve
Spoon the rice into bowls and top with the meatballs and their rich sauce. Finish with a touch of fresh parsley or black pepper and serve warm
