Meatballs in chilli salami sauce
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basic mince mix, 1 quantity (see below)
dried Italian herbs, 2 teaspoons
olive oil, 1 tablespoon
pepperoni salami, 100g, thinly sliced
red onion, 1, thinly sliced
garlic clove, 1, crushed
dried chilli flakes, ½ teaspoon
diced tomatoes, 400g can
water, 2/3 cup
cherry tomatoes, 250g, halved
spaghetti, chopped parsley, to serve
Basic Mince mix:
In a large bowl, combine 250g beef mince, 250g pork mince, ½cup fresh breadcrumbs, ½ cup grated, drained, raw vegetables, 1 small peeled, grated onion (or ½ a large onion), 1 beaten egg, 1 tablespoon tomato chutney or sauce, 1 crushed clove garlic. Mix well. Season to taste. Use any combination of grated vegetables, such as carrot, zucchini, potato – but make sure you press them well in a colander to remove any excess liquid.
- Prepare the basic mince mix, replacing tomato chutney with dried Italian herbs. Roll tablespoons of mixture into balls. Heat oil in a large, deep frying pan on medium. Cook meatballs 4-5 minutes, turning occasionally, until browned all over. Transfer to a plate.
- Using same pan, saute salami, onion, garlic and chilli 2-3 minutes, until golden. Stir in tomatoes and water. Bring to boil. Reduce heat to low and simmer 6-8 minutes.
- Return meatballs to pan with cherry tomatoes. Simmer 4-5 minutes, until meatballs are just cooked through. Season to taste. Serve with cooked spaghetti and chopped parsley.
- Balance acidic tomatoes with a pinch of sugar if needed.