Name: Meatballs in tomato and sherry sauce
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 500 g beef mince lean; ½ red onion small, finely chopped; 1 tsp garlic cloves, crushed; dried red chilli flakes; 1 ½ tsp cumin ground; 1 tsp paprika; salt and freshly ground black pepper; olive oil for frying; olive oil drizzle; 1 tsp cumin ground; ½ red onion small, finely chopped; 2 tsp garlic cloves, crushed; 400g can tomatoes chopped; ½ cup stock beef; ½ cup sherry; salt and freshly ground black pepper; ½ cup cream; couscous or pasta, cooked, to serve

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Ingredients (18)

FOR THE MEATBALLS:

500 g	beef mince — lean
½	red onion — small, finely chopped
1 tsp	garlic — cloves, crushed
	dried red chilli flakes
1 ½ tsp	cumin — ground
1 tsp	paprika
	salt and freshly ground black pepper
	olive oil — for frying

FOR THE TOMATO SAUCE:

	olive oil — drizzle
1 tsp	cumin — ground
½	red onion — small, finely chopped
2 tsp	garlic — cloves, crushed
400g can	tomatoes — chopped
½ cup	stock — beef
½ cup	sherry
	salt and freshly ground black pepper
½ cup	cream
	couscous — or pasta, cooked, to serve

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Method:

Place all of the meatball ingredients except for the olive oil in a large bowl. Use your hands to mix everything together until well combined. Roll the mixture into balls (I usually make them the size of a large walnut). Pop the meatballs into the fridge while you make the sauce.

To make the sauce: heat some olive oil in a large frying pan over a medium heat. Add the cumin, red onion and garlic and cook for 2 to 3 minutes. Add the tinned tomatoes, beef stock and sherry. Season with salt and pepper, then leave to boil gently for 15 minutes.

Stir the cream into the sauce. Simmer for a further 5 minutes. Check the seasoning, then take the frying pan off the heat.
Preheat your oven to 180°C. Heat a generous glug of olive oil in another frying pan. Fry the meatballs until brown on all sides. Do this is two batches if it is easier.

Arrange the meatballs in a single layer in an ovenproof dish. Pour the sauce over the top. Cover the dish with a lid or some foil and cook in the oven for 30 minutes. Remove the lid and cook the meatballs for a further 10 minutes. Serve with couscous or pasta.

Recipe reprinted with permission of Cupcakes and Couscous. To see more click HERE.

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