La Différence

La Différence
A passion for food

Friday, 6 July 2012

Spicy Meatballs with Homegrown Tomato Sauce, Spinach and Tagliatelle

to serve 4
1lb minced beef
1 egg
1 large onion chopped
2 tbsp olive oil
2lb ripe tomatoes skinned (failing this 1 tin chopped tomatoes)
small glass of white wine
cup of beef stock
2 tsps sugar
fresh thyme & basil
4 garlic cloves finely chopped
1 red chilli finely chopped
tsp chilli flakes
2 large tsps Dijon Mustard
1 tsp each of cumin & coriander
half tsp cinnamon
1 tbsp tomato puree
& towards the end of cooking time:-
packet of egg tagliatelle (cook as per instructions on the packet)
4 large handfuls of washed spinach quickly sweated in a little olive oil in a hot frying pan
Parmesan to serve.

To make the sauce:-
Sweat the onion & half the garlic in the olive oil, add the wine & reduce by half
add the chopped tomatoes, tomato puree & herbs, sugar & chilli flakes,& stock & cook slowly for around 20 mins
add a little water if too thick. Check the seasoning.

While the sauce is cooking make the meatballs:-
place the mince, the remaining garlic, the chopped fresh chilli, the mustard,cumin & coriander, cinnamon, salt, pepper & the egg in a large bowl, mix really well squeezing everything together. Divide into around 16 balls. Fry in a little olive oil for around 10 mins until thoroughly cooked through.

Just assemble everything together, grate over lots of parmesan and scoff the damn lot xxx


  1. Stopping by from the Tribe!
    Beautiful pictures! The pasta probably calms down the spicyness of the meatball to make a perfect combination!

    Jackie @Syrup and Biscuits

    1. Thanks so much Jackie, the spicier the better for me . xxx Dor

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