Tuesday, December 18, 2012

Recipe: Italian Meatballs with Cirio Sauce

Hey guys. So I won a lovely little prize draw, from My favourite recipes (who i still write for) and Cirio- an Italian food company. I got sent a lovely tomato hamper- with these sorts of products in it: tinned tomatoes, tomato sauces, pizza sauces, tomato puree, and a few other bits and bobs.
Both me and the boyfriend have been lucky lately actually- Nicky won a hamper too! He won a hamper from New covent garden- a lovely fruit, veg and nut collection just in time for Christmas! These meatballs are scrummy- my tip for the perfect meatballs, is whiever "flavour" you make them with herbs and spices (e.g. spanish, spicy, scandinavian etc.) use half pork and half beef mince. The fat in the pork keeps the meatballs moist, and the beef gives them rich flavour. If you can't get cirio tomato, garlic and herb sauce- just use your favourite pasta sauce.

Italian Meatballs with Cirio Sauce (serves 4)

250g pork mince
250g lean beef mince
1 very finely chopped red onion
3 garlic cloves, crushed
Handful fresh basil, chopped
1 egg
50g breadcrumbs
½ tsp dried mixed herbs
¼ tsp smoked paprika
Salt and pepper (plenty of!)

4 tbsp olive oil
1 jar Cirio garlic and herb tomato sauce
400g spaghetti

1. Mix together all the meatball ingredients, shape into medium sized meatballs (makes about 30) and put on a plate in the fridge for 30 minutes.
2. Preheat the oven to 200C. Put a pan of salted water onto the boil for the spaghetti. In a large frying pan (you will probably have to do this in batches) fry the meatballs on a high heat, stirring often, for 8 minutes. Put the meatballs in a baking dish and bake in the oven for 15 minutes.
3.Heat up the tomato sauce, drain the pasta, and serve the meatballs and sauce over the cooked spaghetti with whichever garnishes you might fancy (grated parmesan/cheese, freshly chopped herbs, extra virgin olive oil, cracked black pepper, etc.).

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