Spicy Meatballs in a Tomato, White Wine & Chilli Sauce
These Spicy Meatballs in a Tomato, White Wine & Chilli Sauce are packed with flavour and a touch of heat. Juicy homemade beef meatballs are simmered in a rich tomato and white wine sauce with garlic, chilli and paprika for a bold, vibrant finish.
Perfect served over spaghetti and topped with a sprinkle of Parmesan, this fiery twist on a classic Italian-inspired dish makes an easy yet impressive weeknight dinner.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
20
mins
Total Time:
30
mins
Ingredients
- 500 g lean mince beef
- 1 red onion (peeled & very finely chopped)
- 2 garlic cloves (peeled & crushed)
- 1 egg (lightly beaten)
- 1 tsp chilli powder
- 1 tsp paprika
- flour (for dredging)
- 1 tbsp olive oil
- 1 onion (peeled & finely chopped)
- 1 red chilli (deseeded & finely chopped)
- 3 garlic cloves (peeled & finely chopped)
- 2 tbsp tomato puree
- 1/4 tsp chilli flakes
- 300 ml white wine
- 2-3 tbsp creme fraiche (optional)
- spaghetti (cooked as per packet instructions)
- Parmesan cheese (grated)
For the meatballs
For the sauce
To serve
Instructions
- For the meatballs, place all the meatball ingredients into a bowl and mix together with your hands. Shapes the mixture into golfball-sized balls and then dredge with flour.
- For the sauce, heat the oil in a large frying pan and then fry the onions on a medium heat until they have softened but have not coloured.
- Add the garlic and chilli and cook for a further 2-3 minutes. Then add the rest of the ingredients and bring to the boil. Reduce the volume of wine to nearly half.
- Add the meatballs, cover and cook for 12-15 minutes turning occasionally. Make sure the meatballs are cooked through but not over cooked.
- Remove the meatballs, taste the sauce, if too spicy for your taste add the creme fraiche and mix through. Now stir through the cooked spaghetti.
- Plate the spaghetti and top with the meatballs and sprinkle with Parmesan cheese. Enjoy!