Meatballs with Red Wine Sauce
An absolutely scrumptious meatball dish, perfect for any occasion.  This dish is best served with spaghetti, crusty bread or your favourite pasta and of course a large glass of red wine!        
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Ingredients
    For the meatballs
  • 500 g lean beef mince
  • 1 onion (peeled & finely chopped)
  • 2 garlic cloves (crushed)
  • 50 g black olives (stoned and chopped)
  • 50 g breadcrumbs
  • 25 g Parmesan cheese (grated)
  • 1 free-range egg (beaten)
  • 1 tsp smoked paprika
  • 1 red chilli (deseeded & finely chopped)
  • 3 tbsp fresh flat leaf parsley (finely chopped)
  • sea salt & pepper (freshly ground)
    • For the sauce
  • 1 tbsp olive oil
  • 250 ml red wine (a Chianti works really well)
  • 2 x 400 g tin of chopped tomatoes
  • 2 tsp caster sugar
    • To serve
  • crusty bread
  • Rigatoni, Penne or Spaghetti Pasta (cooked as per packet instructions)
  • 1 small handful of fresh parsley (finely chopped)
  • Parmesan cheese (shavings or grated)
Instructions
  1. Preheat the oven to 220°C/200°C Fan/425°F/Gas 7.
  2. To make the meatballs, place all the ingredients into a large bowl and mix with your hands. Divide the mixture into about 20 balls.
  3. Place the meatballs into a large roasting tin and toss in the olive oil. Bake in the oven for 10 minutes and then pour the red wine over the meatballs making sure to turn the meatballs so that they are fully coated in the wine.
  4. Place back in the oven for a further 10 minutes and the add the tomatoes and sugar. Return to the oven for 25 minutes until the sauce has thickened. Season to taste.
  5. Meanwhile prepare the pasta as per packet instructions, stain and reserve some of the pasta water.
  6. Remove the meatballs from the roasting tin. Add some of the reserved pasta water and stir through the pasta.
  7. Serve the pasta and top with the meatballs, Parmesan, parsley and of course a large glass of red - delicious - enjoy!