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Old 06-24-2011, 08:38 AM   #1
Assistant Cook
Join Date: Jun 2011
Posts: 13
Spanish-style meatballs

25g/1oz fresh breadcrumbs
500g/1lb 2oz shin of beef
1 small onion, finely chopped
1 garlic clove, crushed
25g/1oz grated parmesan
1 egg
2 tbsp olive oil
100ml/3 ½ fl oz red wine
400g tin tomatoes
Handful basil leaves
Parsley (flat-leaf or curly), to serve

1. Prepare the breadcrumbs in the processor, then using the fine mincer, mince together the beef, onion and garlic. Stir in the parmesan and egg. Wet your hands and form the mixture into around 18 small balls about the size of a golf ball. Heat the olive oil in a large frying pan and cook until browned all over (you may have to do this in two batches).
2. If the pan is crowded, transfer the meatballs into a large saucepan. Pour the red wine over, then let it bubble away until syrupy, (about 5 mins). Stir in the tomatoes, 100ml water and basil leaves. Bring up to boil then lower the heat, cover and leave to simmer for 30 minutes until cooked through. Serve on cooked spaghetti, sprinkled with chopped parsley.

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beef, meat, meatballs

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