When I made this dish my son Ted had gone to his friend James’ house for a sleepover. Ted is nine and he isn’t the biggest spice fan. Therefore I decided to make it when Ted had gone out. There were leftovers from this meal that Howard and I had for lunch the next day.
Ted was home by this time and Howard asked him if he would like to try a meatball. I thought Ted was going to tell Howard the meatball was horrible. To my surprise Ted ate the lot. I was in shock but very pleased. Hopefully when I cook this dinner again we will all enjoy it as much as we did.
Do you have children and do they surprise you with their food choices? If so, what type of food have they surprised you with? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Large mixing bowl x 2
- Tablespoon
- Teaspoon
- Dinner plate
- Baking tray
- Vegetable peeler
- Grater
- Saucepan
- Stirring spoon
- Blender
Ingredients for the Meatballs
- Mince beef x 500g
- Tomato puree
- Ground flax seed x 4 tbsps
- Egg x 1
- Smoked paprika x 1 tsp
- Ground ginger x 1 tsp
- Ground cumin x 1 tsp
- Cayenne pepper x 1 tsp
- Salt and pepper to taste
- Put the mince beef into a large mixing bowl.
- Add in the tomato puree, ground flax seed, egg, smoked paprika, gorund ginger, ground cumin, cayenne pepper and salt and pepper to taste.
- Wet your hands under the tap and make sure your hands are damp.
- Scrunch all the ingredients together with your hand.
- When everything is mixed together divide into four parts.
- Take one of the four parts and start to make meatballs from the part.
- It should make about three large or four smaller meatballs.
- Put the meatballs onto the dinner plate and put them into the fridge for at least a couple of hours.
- Preheat the oven to 200°C or gas mark 5 – 6.
- Remove the meatballs from the fridge and place them onto a baking tray.
- Place the tray into the oven.
- Cook for 25 – 30 minutes or until the meatballs are golden brown.
Ingredients for the sauce
- Onion x 1
- Garlic x 2 – 4 cloves
- Tomatoes x 2 400g tins
- Red pepper x 1
- Courgette x 1 large
- Bone broth or vegetable or chicken stock x 200mls
- Tomato puree x 1 tbsp
- Tamari x 1 tbsp
- Dried mixed herb x 1 tsp
- Dried oregano x 1 tsp
- Oil for the base of the saucepan
Method
- Peel and grate the courgette.
- Next peel, slice and dice the onion and the garlic.
- Slice the top from the red pepper and remove the core and stalk.
- Now slice the flesh of the pepper.
- Put the sauce pan onto a high heat on the hob.
- Add oil to the base of the pan.
- Once the pan is hot add in the onions and fry for a couple of minutes.
- If the pan gets to hot turn the heat down slightly.
- Next add in the garlic and fry for a minute or so.
- Now add in the grated courgette and sliced red pepper.
- If the ingredients stick to the base of the pan add a little water.
- Fry these ingredients for a good five minutes or until everything is soft.
- Next add in the tomatoes and the stock and turn the heat back up.
- Sprinkle over the dried mixed herbs, dried oregano, salt and pepper to your taste.
- Bring all the ingredients to the boil.
- Add in the tomato puree and the tamari.
- Turn the heat down and leave to simmer.
- Leave on the hob for 30 minutes or so.
- This can be made before the oven is preheated for the meatballs.
- Once the sauce has started to thicken remove from the heat and leave to cool.
- When the sauce has cooled pour into the blender.
- Blend these ingredients until they are smooth.
- Put the sauce back onto a low heat and leave to simmer.
- When the meatballs are cooked and the sauce is thick and creamy serve.
- Then enjoy.
Spicy Meatballs and Tomato Pasta Sauce was a family favourite in the end. It was a simple meal to prepare and cook. The sauce and meatballs could be made in advance of the meal and stored in the fridge or freezer. Plus the meatballs and sauce made a great sandwich the next day too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 