Firstly, let me apologise for the rubbish photos. I was hungry. No way they are going on Instagram. Secondly, this recipe is blatantly lifted (with a few small adaptations) from Smitten Kitchen's gorgeous cookbook, one which I've had for quite a while, but somehow hadn't got around to using. What was I thinking? This is delicious! It takes a little bit of effort, but I didn't need to go shopping for any of the ingredients - once I spotted some minced beef in the fridge, I went rummaging for meatball recipes. Ms Pearlman came through for me with these beauties. A juicy meatball glazed with a smoky sweet tomato sauce. Delish. Scrum. Mmmm hmmm.
|Tomato and Paprika Glazed Meatballs|
Prep Time: 20 mins
Cook Time: 35-40mins
For the glaze:
4 tsp sunflower oil
4 tbsp tomato purée2 tbsp red wine vinegar
2 tsp honey
2 tsp Worcestershire Sauce
1 tsp horseradish sauce
Pinch of salt
For the meatballs:
chunk of baguette (~15cm)
1 medium red onion, finely chopped
1 garlic clove, crushed
Half a parsnip, finely chopped (here you can use any veg really)
600 g minced beef
1 tbsp tomato purée
1 tsp smoked paprika
2 tbsp Worcestershire sauce
120 ml milk
salt and pepper to taste
To make the glaze:
Combine all the ingredients for the glaze in a saucepan, and bring to a simmer, whisking constantly. Keep simmering and whisking for about 2 minutes then set aside.
To make the meatballs:
Heat the oven to 160 C.
Whizz up the baguette into fine breadcrumbs.
Add the breadcrumbs to a large bowl, mix in the cooked vegetables, and then the rest of the ingredients. Mix together well, then shape into 10-12 meatballs.
Line a baking dish with tin foil, then place the meatballs so they are not touching. Spoon a teaspoon or so of the glaze on top of each one. Bake the meatballs for about 20-25 minutes until they are cooked though.
Serve with mashed potatoes and drizzle with the juice from cooking. Don't bother taking any photos... just eat and enjoy.