A healthy, wholesome children's favourite that can be prepared in advance for a delicious family supper, served with spaghetti and freshly grated parmesan.
Prep time: 30 mins
Cooking time 1.5 hours
We think our Fir Farm pasture fed beef mince makes the best meatballs ever. Slow cooked in chopped tomatoes, wine, beef stock and garlic makes for juicy meatballs which can be prepared earlier and reheated or even frozen in batches for easy family suppers.
500 g Beef mince
1 tbsp dried oregano
3 garlic cloves (chopped)
2 x 400 ml tins chopped tomatoes
1 large onion (chopped)
100 ml white or red wine
500 ml beef stock
2 tbsp olive oil
Dried chilli flakes (optional)
Salt and pepper to season
Handful of fresh parsley
Put the mince, oregano, 1 minced garlic clove and salt and pepper in a bowl and mix thoroughly.
Form into (generous sized tablespoonful) balls by squishing together in your hands.
Refrigerate covered in a bowl for 15 minutes to firm up.
Preheat the oven to 150°C/Fan 130°C/Gas mark 2/300°F.
In meantime chop the onion, garlic and open the tins of tomatoes.
Take the chilled meatballs and with 1 tbsp of olive oil, carefully brown all over in a heavy casserole pan (you'll need a lid). Then remove to a bowl.
Soften the onion then garlic in a little more olive oil scraping the brown beef bits into the mix. Then add the meatballs back in and pour over the tomatoes, stock, wine and generously season with salt and pepper and if you wish, a pinch of dried chilli flakes to spice it up a little.
Bring the liquid to a simmer and then cover and put in the oven for about 1½ hours during which time the meatballs will soften and cook through and the liquid with reduce - if it thickens too much then add a little hot water.
Serve piping hot with pasta or even a baked potato, some freshly grated parmesan a sprinkle of fresh parsley and some peas on the side.