Beef and chilli meatballs

Beef and chilli meatballs

By
From
Roasting Tray Magic
Makes
40 balls
Cooking time
45 mins
Photographer
Faith Mason

It is a truth universally acknowledged that you can never have too many meatballs, so this recipe makes enough for six hungry meatball-lovers. Alternatively, they make fantastic canapés – just transfer to a platter with the sauce, spear the balls with toothpicks and pass around.

Ingredients

Quantity Ingredient
extra virgin olive oil, for brushing
1kg beef mince
1 tablespoon chilli flakes
1 tablespoon smoked paprika
1 tablespoon nigella seeds
2 teaspoons ground cumin
2 garlic cloves, crushed
2 large eggs, lightly beaten
50g soft breadcrumbs
80g grated parmesan cheese
sea salt flakes
freshly ground black pepper
750g passata
1/2 teaspoon caster sugar

Method

  1. Preheat the oven to 220°C and brush a 30 x 20 x 5-cm roasting tray with olive oil.
  2. Place all the ingredients, except half the Parmesan, all the passata and sugar, in a mixing bowl. Mix well with your hands until everything is beautifully combined. Season well with salt and pepper.
  3. Using damp hands, roll the mixture into golf ball-sized balls (roughly 30g each) and transfer to the prepared roasting tray. They will be quite snug, so place them close together. Brush with olive oil and roast for 20 minutes.
  4. Mix the passata and sugar together, then pour over the meatballs and season well with salt and pepper. Sprinkle over the remaining Parmesan.
  5. Bake for a further 15 minutes until the sauce is bubbling and the meatballs are cooked through. Serve immediately.
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