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Jo Pratt's Chianti Baked Meatballs

A community recipe by

Not tested or verified by Nigella.com

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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 ounce 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.

  • 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!
  • Tell us what you think