Sunny with a Chance of Meatballs
Signature meatballs, what else needs to be said
Okay, so lucky for you wonderful people who keep giving me views, I have finally finished my degree! Do you know what that means?! MORE RECIPES!! Woooooooooo!!!
So now I no longer have any work to focus on, for now at least, I thought I'd provide you some wholesome content without showing you as much of my kitchen as possible! It's a grotty student kitchen, not exactly ideal for those FoodTribe food shots!!
Until now, I've roped you all in with the sweet stuff but I thought I'd post a delicious savoury recipe and test the waters on how well that does! I hope you all enjoy!
- 375g Beef Mince (you could also do a combination of beef and pork)
- Red Onion, Finely Diced
- 1 Small Egg
- A Pinch Salt and Pepper to flavour
- 1 Tsp Garlic Granules
- 1 Tsp Dried Basil
- 1 Tsp Smoked Paprika
- Brown Onion, Finely Diced
- A Bell Pepper, Diced (colour is optional to what you prefer)
- 2 Carrots, Diced (I keep the skin on but you don't have to)
- Tin of Chopped Tomatoes
- 1 Tbsp Tomato Puree
- 1 Tbsp Ketchup
- 1 Tsp Sugar
- 1 Veggie Stock Cube
- Mixed Herbs
- Gravy Granules
For the Meatballs:
- Place your minced meat into a mixing bowl.
- To your meat add half of the finely chopped red onion, a small egg, salt and pepper, garlic granules, dried basil and smoked paprika.
- Now its time to get your hands dirty! With clean hands mush the mince and other ingredients together until it all comes together.
- Form the mince into balls just bigger that a walnut.
For the Sauce:
- Place some oil in a pan. Place the meatballs in a pan. The best is either a big, deep sided frying pan or a big saucepan.
- Seal the meatballs off in the pan before adding the rest of the red onion and the brown onion.
- Once the onion has softened, add the peppers and carrots. Stir and let cook through for a couple of minutes.
- Add a tin of chopped tomatoes, the tomato puree and tomato ketchup (I know this seems weird but trust me it's so good). Add the sugar here too. Stir.
- Add the mixed herbs and stock cube.
- Stir the mixture and add water. I do this by filling the tomato tin by about a quarter-half and add this. Don't forget to recycle the can afterwards!
- Leave to simmer for around 15 mins.
- After the 15 mins are up, thicken the mixture using gravy granules.
- I don't eat pasta so serve the dish on it's own with some cheese on top with a side of Garlic Bread.
- The meatballs would also work perfectly with any pasta! Cook to your liking and serve the meatballs on top! I always recommend adding cheese on top but if you don't fancy it, you don't need it!
For a vegan/vegetarian recipe, substitute the meat for a quorn or meatless mince. The egg isn't essential in making the meatballs either! It just helps bind the meat together but it should work without it too. You can also thicken it with cornflour instead of gravy granules and serve it with vegan cheese!