A very easy make ahead dish, tastes great warmed up after a long day at sea!
Ingredients for the meatballs:
250g minced beef (or pork or chicken?)
1 small red onion, very finely diced
2 cloves garlic, finely chopped
1/2 tsp ground cumin and ground coriander
Finely chopped herbs, I used parsley, mint and dill (chop double, 1/2 is for sauce)
1 tbsp ground almonds
A little sea salt and freshly ground black pepper
Just combine all ingredients very well, shape into balls (I made 12) and chill for at least 30 mins.
Heat a little oil in a large frying pan. When hot add meatballs and cook for roughly 10 mins, turning occasionally to brown evenly. They do firm up as they cook, be gentle with turning so they don’t break. Remove from pan and set aside. Don’t wash the pan!!
Small pack bacon lardons or pancetta, roughly 50g
Small diced onion and sliced garlic
Generous splash of white wine
Tin of tomatoes
Herbs you chopped earlier
1/2 tsp honey if you wish to sweeten the sauce
Sauté onion, bacon and garlic in the pan meatballs were cooked in. Add wine, scrape the base of the pan as you stir. Add tomatoes and herbs. Simmer to reduce slightly. Season to taste adding the honey if wanted. Add meatballs to the sauce and just leave it alone until ready to reheat.
Lovely with vegetable “noodles”