Pep-It-Up Later Mini Meatballs

meatballs
meatballs
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Yields1 Serving
DifficultyIntermediatePrep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients

Method

For the Meatballs
 500 g minced beef
 1 egg
 100 g breadcrumbs
 1 Tbsp oregano
 2 Tsp thyme
 2 onions, finely chopped
 6 cloves garlic, minced
 50 g parmesan cheese, finely grated
 1 Tsp black pepper
 1 Tsp maldon sea salt
For the Sauce
 400 g choppeed tinned tomatoes
 700 g passata
 2 Tbsp lemon juice
 100 ml water
 2 Tbsp italian stallion chilli sauce
1

In a large bowl, combine the minced beef, egg, breadcrumbs, salt, pepper, thyme, oregano, 1 onion, 3 cloves of garlic and using your hands combine together.

2

Pull out small chunks of the mixture and roll into small balls in the palms of your hands about the size of a 2 pence piece.

3

Leave these to rest in the fridge for an hour to firm up slightly allowing the egg enough time to bind the meat together.

4

Heat a frying pan to a high heat with a little drizzle of olive oil, once smoking add the meat balls and swirl the pan every 10-15 seconds to get the meatballs brown on all sides, not to vigorously else they'll break up!

5

In a separate pan add the remaining 1 onion and 3 cloves of garlic along with a little olive oil, allow these to get nicely sot and brown before adding in the tinned chopped tomatoes, passata and water.

6

In a third pan add a coupe of litres of water, add a good pich of maldon sea salt and bring to the boil.

7

Once boiling add the dried spaghetti to the pan and boil for 10 Minutes until al-dente.

8

For the adults - dish the kids portions up and then splash into the pan the italian stallion chilli sauce, give it a quick stir and dish up in the usual way.

Ingredients

For the Meatballs
 500 g minced beef
 1 egg
 100 g breadcrumbs
 1 Tbsp oregano
 2 Tsp thyme
 2 onions, finely chopped
 6 cloves garlic, minced
 50 g parmesan cheese, finely grated
 1 Tsp black pepper
 1 Tsp maldon sea salt
For the Sauce
 400 g choppeed tinned tomatoes
 700 g passata
 2 Tbsp lemon juice
 100 ml water
 2 Tbsp italian stallion chilli sauce

Directions

1

In a large bowl, combine the minced beef, egg, breadcrumbs, salt, pepper, thyme, oregano, 1 onion, 3 cloves of garlic and using your hands combine together.

2

Pull out small chunks of the mixture and roll into small balls in the palms of your hands about the size of a 2 pence piece.

3

Leave these to rest in the fridge for an hour to firm up slightly allowing the egg enough time to bind the meat together.

4

Heat a frying pan to a high heat with a little drizzle of olive oil, once smoking add the meat balls and swirl the pan every 10-15 seconds to get the meatballs brown on all sides, not to vigorously else they'll break up!

5

In a separate pan add the remaining 1 onion and 3 cloves of garlic along with a little olive oil, allow these to get nicely sot and brown before adding in the tinned chopped tomatoes, passata and water.

6

In a third pan add a coupe of litres of water, add a good pich of maldon sea salt and bring to the boil.

7

Once boiling add the dried spaghetti to the pan and boil for 10 Minutes until al-dente.

8

For the adults - dish the kids portions up and then splash into the pan the italian stallion chilli sauce, give it a quick stir and dish up in the usual way.

Pep-It-Up Later Mini Meatballs