Spicy Meatballs in Tomato Sauce with Penne Pasta

Hi everyone. Well here I am as I promised with my meal from last night and the recipe that I created myself to go with it for those that want to give it a go. . . .

Spicy Meatballs in Tomato Sauce

500gms/1lb Mince/ground steak

1 small Spanish onion chopped

1 egg

1/2 teaspoon Oregano

1/2 teaspoon Thyme

1/2 teaspoon chilli powder

1 teaspoon Paprika

1 tablespoon fresh Flat Leaf Parsley

1 tablespoon fresh Basil

2 fresh cloves of Garlic finely chopped

salt and pepper

Vegetable oil

1 can of diced tomatoes in their juice

3 tablespoons of tomato paste

1 small Spanish onion chopped

1 clove of Garlic finely chopped

further 1/2 teaspoon Oregano

further 1/2 teaspoon Thyme

1 Beef stock cube

1/3 cup of water

a large handful of fresh Basil finely shredded

Mix minced steak, onion, garlic, egg, oregano, thyme, chilli powder, paprika, fresh basil and parsley together in a bowl and once mixed roll small amounts into individual balls until done, place vegetable oil into pan and heat on stove. Cook all meatballs until almost cooked through, then remove from pan. Drain most of the oil from pan whilst retaining the pan leavings there. Add chopped onion, oregano, thyme and finely chopped garlic to pan and cook until onion is transparent, making sure not to burn the garlic as it will become unpleasant tasting if burnt. Add undrained can of diced tomatoes, tomato paste, crushed beef stock cube and water to pan, stirring lightly to assist in the de-glazing of the pan. Once it comes to a boil turn the heat down and add the meatballs to the pan, at this stage add salt and pepper to taste. Place lid on pan and simmer until sauce thickens and meatballs are cooked right through, usually another 1/2 hour is required.

Serve with Penne pasta and top with finely sliced fresh basil leaves.

Okay until tomorrow that is all I have for now. In the meantime. . . .

Walk about your day with beauty

The Gypsy