Delicious, moist meatballs in a rich red wine infused tomato sauce, served with pasta – a perfect weeknight dish
Done in 1 hour
Serves 4
400gbeef mince
300gpork mince
1red onion, blended
3garlic cloves, blended
1egg
1 tbspfresh parsley, finely chopped
1 tbspfresh mint, finely chopped
150gstale bread, soaked in milk and squeezed
1 tbspred wine vinegar
Big pinchsalt
1onion, finely chopped
2garlic cloves, grated
1 tbsptomato paste
800gfinely chopped tomatoes
200mlred wine
2 tspground cumin
2 tspsugar
1bay leaf
salt and pepper, to taste
300gbucatini, cooked (or any long pasta)
This recipe is inspired by Keftedes, Greek meatballs. They are sometimes served in a tomato sauce, which is called Soutzoukakia. I've served it all with bucatini, for a fun twist on classic spaghetti and meatballs
Combine all of the meatball ingredients, but be careful not to overmix. Let the meatball mixture sit in fridge for one hour before shaping.
Saute the onion and garlic in olive oil until softened and fragrant. Add tomato paste, cook for 1-2 minutes until darkened, then deglaze with red wine.
Add the tomatoes, cumin, sugar, salt, and bay leaf, and leave to cook on a low heat for 20-30 minutes, or until thickened and reduced.
Shape the meatballs, and place on an oiled baking tray. Bake at 200 C for 20 minutes or until cooked through and browned on top. Add to the sauce.
Add the cooked pasta and a splash of pasta water to the sauce and meatballs, and gently toss, taking care not to break apart any meatballs. Serve, and enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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