MEATBALLS IN SPICY SAUCE RECIPES

Name: Meatballs in a spicy tomato sauce (Boles de picolat)
Prep time: 30 min
Cook time: 2 h
Yield: Serves 4–6
Cuisine: French
Ingredients: 400g/14oz beef mince; 400g/14oz pork mince; 1 free-range egg, beaten; 3 garlic cloves, finely chopped or grated; small handful fresh flatleaf parsley, chopped; ½ tsp ground cinnamon; 1 tsp piment d’Espelette or pimentón; 2–3 tbsp plain flour, plus extra for rolling; 3 tbsp olive oil; salt and freshly ground black pepper; 1 tbsp olive oil; 1 onion, finely chopped; 100g/3½oz unsmoked bacon lardons or cubes of cooked ham; 1 tsp piment d’Espelette or pimentón; ½ tsp ground cinnamon; 6 tomatoes, cored and roughly chopped; 1 tbsp tomato purée; 150g/5½oz pitted green olives, drained; 400g tin haricot beans, drained and rinsed; salt and freshly ground black pepper; freshly cooked rice, to serve (optional)

RICK STEIN'S MEATBALLS IN A SPICY TOMATO SAUCE RECIPE ...

Rick Stein's meatballs in a spicy tomato sauce recipe ... image

This recipe came from a stall in Prades market where they were cooking boles meatballs in a huge paella pan. They were fabulous – beef and pork meatballs flavoured with cinnamon and piment d’Espelette in an exquisite tomato sauce with green olives, haricot beans and bacon. I thought there might be too much meat in the dish, but not at all.

Provided by Rick Stein

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4–6

Number Of Ingredients 21

Ingredients

400g/14oz beef mince
400g/14oz pork mince
1 free-range egg, beaten
3 garlic cloves, finely chopped or grated
small handful fresh flatleaf parsley, chopped
½ tsp ground cinnamon
1 tsp piment d’Espelette or pimentón
2–3 tbsp plain flour, plus extra for rolling
3 tbsp olive oil
salt and freshly ground black pepper
1 tbsp olive oil
1 onion, finely chopped
100g/3½oz unsmoked bacon lardons or cubes of cooked ham
1 tsp piment d’Espelette or pimentón
½ tsp ground cinnamon
6 tomatoes, cored and roughly chopped
1 tbsp tomato purée
150g/5½oz pitted green olives, drained
400g tin haricot beans, drained and rinsed
salt and freshly ground black pepper
freshly cooked rice, to serve (optional)

Steps:

To make the meatballs, mix the beef, pork, egg, garlic, parsley, cinnamon, piment d’Espelette and 2 tablespoons of flour in a large bowl. Season with salt and pepper and mix well. Using your hands, shape the mixture into golf ball-sized spheres, adding another tablespoon of flour if the mixture feels too wet to form into balls. Roll the balls in flour to lightly cover. Heat the oil in a large, preferably shallow, flameproof casserole dish and brown the meatballs all over. Remove from the dish and set aside.
For the sauce, heat the oil in the same casserole dish and fry the onion and lardons until the onions are softened. Add the piment d’Espelette and cinnamon and cook for a minute, then add the tomatoes, tomato purée and 250ml/9fl oz water. Season with salt and pepper and bring to the boil. Turn the heat down, cover the pan and simmer for 15 minutes. Add the olives, beans and meatballs, together with any juices they have released.
Cover the dish and cook over a low heat for 30 minutes, then remove the lid and simmer for 10–15 minutes. Check a couple of times during cooking and add a little more water if the sauce looks too thick. Serve as a tapas dish or as a main dish with rice.

SPICY ITALIAN MEATBALLS RECIPE | REE DRUMMOND | FOOD NETWORK

Spicy Italian Meatballs Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories appetizer

Total Time 2 hours 30 minutes

Cook Time 55 minutes

Yield 70 to 80 small meatballs

Number Of Ingredients 22

Ingredients

1 pound ground beef
1 pound ground pork
3/4 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
1/2 cup ricotta cheese
1/4 cup fresh flat-leaf parsley, minced
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 cloves garlic, grated on a rasp grater
2 whole eggs
Splash of milk
Freshly ground black pepper
1/2 cup olive oil, for frying
3 cloves garlic, minced
1 onion, diced
Two 28-ounce cans tomato sauce
1/4 cup fresh flat-leaf parsley, minced
3 tablespoons tomato paste
2 tablespoons sugar
1/4 teaspoon salt
Crushed red pepper, as needed
Freshly ground black pepper

Steps:

For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
Transfer to a chafing dish and serve with frilly toothpicks.

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