It’s very chilly here, nowhere near as bad as other parts of the country, but makes me want to stay at home and cook.
As part of my Aldi shop last week I bought 500g minced beef, if Youngest was here he would look at me with those eyes and request Spaghetti Bolognaise, pasta is not a favourite of Hubby’s or mine, so I wanted to try something that would use up those stray leftover items from Christmas.
I had a quarter of a Aldi Salami and some of their sliced Charcuterie, 2 lots of Mozzarella – Meatballs came to mind, in a Rich, thick tomato sauce.
I made the meatball mix in the Thermomix, but it could be easily made in a bowl, it just takes more time and more chopping.
I start with 2 slices of bread, I have used a seeded loaf, then added the Salami and sliced Charcuterie and whizzed for 10 seconds.
To this mix I add the minced beef, torn into the bowl, a teaspoon of Oregano, a teaspoon of cumin and one of Garlic granules, then a whole egg and a splash of water.
On reverse speed 3 I mix together for a few seconds, till the mix has just bound – if doing by hand, get you hands dirty and squidge it all together, till it looks ‘right’.
I tip the mixture out, I put down some grease proof paper, and rub some olive oil into your hands and roll pieces of the mixture into walnut sized balls – This quantity made 18 good sized Meatballs, I am going to serve 4 each for us, if you are feeding younger kids, half the size of the Meatballs.
I have put 2 more portions into the freezer for another day, so 6 adult portions for about £4 – not bad even though I say so myself 😊
I am making the tomato sauce in the Thermomix, a large peeled diced onion and a fat glove of garlic into the bowl and whizzed on speed 4 for 10 seconds, then add a glug of olive oil and cook on heat varoma for 5 minutes,
then add a sliced red pepper, cook again for 3 minutes till softening,
then a can of chopped tomatoes, a half can full of water, a good squeeze of tomato purée, a teaspoon of Oregano, salt and pepper to taste, and I add a teaspoon of sugar to balance the acid of the tomatoes
simmer on heat varoma, reverse speed 1 for 10 minutes, or till thick and gorgeous – feel free to add chilli if you like your sauce spicy.
Into a preheated oven (180) I put the Meatballs in for 15 minutes till browning on the outside
when done, add the tomato sauce, and shredded Mozzarella, a glug of olive oil, season to taste – back into the hot oven for another 15-20 minutes till bubbling,golden and molten.
Serve with pasta, or in our case, big chuncks of garlic and Rosemary Foccacia, I made earlier in the week and froze (recipe Here)