MEATBALLS MUSHROOM SAUCE RECIPES

Steps:

• Heat a glug of oil in a large, deep heavy-based frying pan. Add the onions and cook gently for 6-8 minutes until translucent. Turn up the heat, add the garlic and cumin and cook for 2-3 minutes until the onions start to brown. Transfer half to a large bowl.
• Add the tomato purée and chilli paste to the onions in the pan and cook for 2 minutes, then pour in the tomatoes and beef stock. Bring to the boil, then turn down to a simmer while you make the meatballs.
• Add the beef mince, eggs, milk and lots of salt and pepper to the onions in the bowl and use your hands to combine the ingredients thoroughly. Shape into 20-22 even-size balls.
• Heat a large frying pan with a glug of oil over a medium-high heat. Add the meatballs and fry, in batches, for 3-4 minutes until browned, then transfer to the sauce and simmer for 20-25 minutes until the meatballs are cooked and the sauce is thick. Use half the meatballs/sauce for 4 people and serve with rice/pasta, sprinkled with grated parmesan.

Steps:

• Put 1 tbsp of the oil into a pan, add the spring onion and cook for about 5 minutes until soft. Remove from the heat and set aside to cool.
• Put the beef mince and half the onion into a large bowl. In a small bowl, lightly whisk the egg with a fork, then add to the meat and onion. Season and mix everything together with your hands – you can use a fork but it is more fun using your hands.
• Divide the mixture evenly into 8 balls. Sprinkle the flour onto a plate, then roll each meatball in the flour. Chill for 10 minutes.
• Heat the remaining oil in a frying pan, add the meatballs and cook for 5 minutes without moving them. Using tongs, carefully turn them over and cook for another 5 minutes.
• Mix the tomatoes, cumin and tomato purée and remaining spring onion together, then add to the pan. Cover and cook gently for 25 minutes until the meatballs are cooked.