Jo Pratt's Chianti Baked Meatballs
A community recipe by AdminNot tested or verified by Nigella.com
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Preheat oven to 220C/gas7. Mix meatballs ingredients together really well using your hands. Divide the mixture into twelve large meatballs and gently toss the meatballs in the olive oil in an ovenproof roasting tray. Choose a tray that is just big enough to fit the meatballs - not to small that they are squashed together, or too big that the liquid evaporates too quickly. Bake the meatballs for 10 mins, then pour over the Chianti, turning the meatballs so they are coated. Return to the oven for 10 mins, then stir in the chopped tomatoes, sugar and basil. Cook for a further 20-25 mins until the sauce is bubbling and thickened. Serve with pasta!
Preheat oven to 220C/gas7. Mix meatballs ingredients together really well using your hands. Divide the mixture into twelve large meatballs and gently toss the meatballs in the olive oil in an ovenproof roasting tray. Choose a tray that is just big enough to fit the meatballs - not to small that they are squashed together, or too big that the liquid evaporates too quickly. Bake the meatballs for 10 mins, then pour over the Chianti, turning the meatballs so they are coated. Return to the oven for 10 mins, then stir in the diced tomatoes, sugar and basil. Cook for a further 20-25 mins until the sauce is bubbling and thickened. Serve with pasta!
Introduction
From In The Mood For Food, by Jo Pratt
Serves 4
Note: may I recommend a food processor to chop the onions and olives finely, if you are doing for large quantities!
From In The Mood For Food, by Jo Pratt
Serves 4
Note: may I recommend a food processor to chop the onions and olives finely, if you are doing for large quantities!
Ingredients
Serves: 4
Metric
Cups
For the Meatballs
- 500 grams minced beef
- 1 medium onion (finely chopped)
- 2 cloves garlic (crushed)
- 50 grams black olives (stoned chopped)
- 50 grams breadcrumbs
- 25 grams grated Parmesan
- 1 medium egg (beaten)
- 1 teaspoon paprika
- 1 long fresh red chilli pepper (finely chopped)
- 3 tablespoons chopped fresh parsley
- 1 sea salt
- 1 ground black pepper
For the Sauce
- 2 tablespoons olive oil
- 250 millilitres red wine
- 2 cans chopped tomatoes
- 2 teaspoons caster sugar
- 1 handful fresh basil
For the Meatballs
- 17⅔ ounces ground beef
- 1 medium onion (finely chopped)
- 2 cloves garlic (crushed)
- 1¾ ounces black olives (stoned chopped)
- 1¾ ounces breadcrumbs
- ⅞ ounce grated Parmesan
- 1 medium egg (beaten)
- 1 teaspoon paprika
- 1 long fresh red chile pepper (finely chopped)
- 3 tablespoons chopped fresh parsley
- 1 sea salt
- 1 ground black pepper
For the Sauce
- 2 tablespoons olive oil
- 9 fluid ounces red wine
- 2 cans diced tomatoes
- 2 teaspoons superfine sugar
- 1 handful fresh basil
Method
Jo Pratt's Chianti Baked Meatballs is a community recipe submitted by Admin and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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