Meatballs with Rioja Sauce
An absolutely scrumptious meatball dish, perfect for any occasion.
This dish is best served with crusty bread or your favourite pasta and of
course a large glass of Rioja!
Serves
4
Prep
time: 20 minutes
Cooking
time: 45 minutes
Ingredients
For
the meatballs
500g lean beef mince
1 onion, very finely chopped
2 garlic cloves, grated
50g black olives, stoned and chopped
50g breadcrumbs
25g manchego cheese, grated
1 egg, beaten
1 tsp smoked paprika
1 long chilli, deseeded & finely chopped
2-3 tbsp parsley, chopped
Freshly ground salt & pepper
For the sauce
1 tbsp olive oil
250ml Beronia Crianza Rioja
2 x 400g chopped tomatoes
2 tsp caster sugar
To serve
Crusty Bread
Rigatoni, Penne or Spaghetti Pasta cooked as per packet instructions
Handful of parsley, roughly chopped
Manchego cheese, shavings
Method
1. Preheat the oven to
220°C/200°C/425°F/Gas 7.
2. To make the
meatballs, place all the ingredients into a large bowl and mix with your
hands. Divide the mixture into about 20 balls.
3. Place the meatballs
into a large roasting tin and toss in the olive oil. Bake in the oven for
10 minutes and then pour the Rioja over the meatballs making sure to turn the
meatballs so that they are fully coated in the wine.
4. Place back in the oven
for a further 10 minutes and the add the tomatoes and sugar. Return to
the oven for 25 minutes until the sauce has thickened. Season to taste.
5. Serve with bread or pasta,
manchego, parsley and of course a large glass of Rioja - Delicious!
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