Angela Hartnett's meatballs in tomato sauce
The nights are drawing in, so it’s time for the king of comfort food - meatballs! Angela’s in the kitchen making a meatballs meal that's thrifty, speedy, hearty and healthy.
Meatballs in tomato sauce
Serves: 4
Ingredients
6 tbsp milk
1 thick slice of stale bread, crusts removed
500g good quality minced beef
1 small onion, finely chopped
1 tbsp finely chopped flat leaf parsley
4 tbsp freshly grated Parmesan
1 egg, beaten
Flour, for dusting
200ml olive oil, for frying
1 quantity basic tomato sauce (see recipe below)
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
For the sautéed potatoes
400g new potatoes
4 tbsp olive oil
1 garlic clove, lightly crushed with the back of your hand
1 sprig fresh rosemary
Method
1. Put the milk in a bowl, soak the bread in it, then mash together with a fork
2. In another bowl, mix together the beef, onion, parsley and Parmesan. Season well.
3. Add the bread mixture to the beef, then mix in the beaten egg. Before you make the meatballs, check that the seasoning is right by frying and tasting a teaspoon of the mixture: adjust the seasoning if necessary.
4. With floured hands, roll pieces of the mixture into balls about 5cm in diameter. Set aside.
5. In a wide, shallow pan large enough to hold all the meatballs in one layer, heat the olive oil over a medium heat. Add the meatballs and cook until browned all over, turning very gently to prevent them from breaking up. Remove from the pan and drain off the excess oil.
6. Return the meatballs to the pan and pour in the tomato sauce. Cover with baking paper or foil, and cook gently over a low heat for 25 minutes.
7. Meanwhile, prepare the potatoes - place the potatoes in a pan of salted water and bring to the boil. Boil for 10 minutes then drain. Cut in half while still warm.
8. Heat the oil in a frying pan over a medium heat, add the potatoes, garlic and rosemary, and cook for 4 -5 minutes until the potatoes are tender and golden. Remove from the heat and discard the garlic and rosemary.
9. Remove the meatballs from the heat, sprinkle with the parsley and serve immediately, along with the potatoes
Note: The meatballs can be stored in the refrigerator for up to 2 days.
Basic tomato sauce
Serves: 4
Ingredients
4 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 x 400g can plum tomatoes
1 garlic clove, finely chopped
1 tsp tomato puree
Sprig of fresh rosemary
Method
1. Heat the olive oil in a pan over a medium heat. Add the onion and cook for 5 minutes, or until soft and translucent.
2. Roughly squash the tomatoes with either your hands or a fork. Add to the pan along with the garlic, tomato puree and rosemary. Lower the heat and simmer for 25 – 35 minutes, or until the sauce is thick and jam-like in consistency.
3. Remove the rosemary sprig and finish with a drizzle of olive oil. Store in the fridge for up to 4 days, or freeze until ready to use.