NOTE - before you add the sugo to the meatballs, cook a little pasta then add a good whack of sugo and top with parmesan for a delicious meal for the kids.
2 onions, finely chopped
2 tbsp tomato puree
3 tins tomatoes, pureed
1 tbsp caster sugar
Freshly ground black pepper
700 g beef mince
1 tbsp olive oil
1 tbsp sea salt
1 tbsp tomato paste
2 tsp fennel seeds
2 tsp paprika
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp chilli flakes
1 tsp cinnamon
1 tsp ground fenugreek
1 tsp mustard powder
1 tsp dried oregano
1 tsp white pepper
1 tbsp Italian parsley, chopped
1 slice of fresh white bread, crumbed
2 tbsp parmesan, finely grated
15 small new potatoes, washed and scrubbed
1 tbsp garlic salt
2 small eggplants, chopped into to cubes
3 zucchini, thickly sliced
4 tbsp olive oil
6 garlic cloves, peeled
1 tbsp sea salt
1 tbsp Italian Parsley, roughly chopped
Preheat oven to 180 degrees.
P Pour a good glug of olive oil in a medium sized roasting dish. Place in hot oven to heat the oil.
Put the washed potatoes in the hot tray and roast for 25 minutes, give them a toss every 10 minutes.
T Heat oil in a large saucepan. Add onions and cook until translucent.
Stir in tomato paste until onions are completely covered.
Pour in pureed tomato, sugar and pepper. Bring to the boil, reduce heat and simmer until meatballs are ready.
M In a mortar and pestle, grind together salt, fennel, paprika, cumin, coriander, chilli, cinnamon, fenugreek, mustard, oregano and white pepper until all the seeds are crushed.
Combine mince, oil, ground spices, parsley, bread and egg in a large bowl. Using your hands mix together.
Heat a medium sized frypan over a medium to high heat. Drizzle in a small amount of oil.
Using a dessertspoon, make even balls out of the mince. Brown on the top and bottom of each meatball until dark golden brown. You only need to turn them once. You are not aiming to cook the meatballs the whole way through, just get some brown on. Place in an oven dish until the entire mixture has been rolled and fried.
Pour the tomato sugo over the top. Sprinkle over parmesan. Place in oven for 20 minutes and cook until mixture is bubbling.
P As you put the meatballs in take the potatoes out. Using a fork gently press down on each one until it bursts slightly. Sprinkle over the salts and give the pan a good shake. Be careful as the oil will be HOT.
Put back in oven and continue to cook until crispy. Remember to check and toss every 10 minutes.
G Toss eggplant, zucchini, garlic, oil and salt and place in an oven dish. Roast covered for 10 minutes, then remove cover and continue to roast until vegetables are cooked and taste delicious.
Sprinkle over parsley and drizzle lemon.
Serve the meatballs with a sprinkle of parsley on top. Enjoy.
Toms Block Pinot Noir - not as beautiful as my Tom, but still very delicious