Recipe of the Month – Tomo´s spicy Tomato meatballs

INGREDIENTS:
 
1 X TABLESPOON OF TOMATO PUREE
1 X ONION FINE DICED
2 X SPRIGS OF FRESH OREGANO
1 X LARGE CHILLI
2 X CLOVES OF GARLIC
3 X LARGE BEEF TOMATOES ON THE VINE
250 MIL OF TOMATO JUICE
2 X TABLESPOONS OF WORCHESTER SAUCE
1 X LITRE OF WATER
1 X PINCH OF SUGAR
1 X TABLESPOON OF SALT AND PEPPER MIXED
400 GRAMS MEAT BOUTIQUE MINCE MEAT
 
 
METHOD:
 
Salt and pepper your minced meat and roll into meatballs! You should get 6 large ones from 400 grams of mince. Heavily seal in a very hot pan with plenty of oil and place to one side while you make your sauce. (Note: when you make your meatballs you need to bind them together over 5 minutes so they stick well and don’t fall apart)
In the same pan empty the residue but leave the rest, add a dollop of butter and sweat off your onion, chilli and oregano. Next take the vines off your tomatoes (don’t throw away / keep them) now de-seed and quarter them to add to the pan. Now add the tomato puree, the sugar and half your salt and pepper mix. Put all your wet ingredients together in a jug and slowly add to the pan (your water, Worcestershire sauce and tomatoes juice) place your vines into the sauce and slowly cook on a low heat for 14 minutes until it looks nice and consistent. When you are happy for your sauce add the meatballs and place into the oven for at 180 degrees for 10 minutes before serving.

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