Meatball's in a Arrabiata Sauce

Makes 10 Meatballs

Ingredients for the Meatballs

250g Beef Mince

150g Pork Mince

1 Egg Yolk

1tbsp Dried Oregano

1tbsp Dried Chilli Flakes

Pinch of Salt

Plenty of Cracked Black Pepper

Small handful of Bread Crumbs

Ingredients for the Arrabiata Sauce

1 Onion

2 Garlic Cloves

400g Tin of chopped Tomatoes

1/2 Red Chilli

1tbsp Dried Oregano

1tbsp Balsamic Vinegar

1tbsp Rapeseed Oil

Pinch of Salt

Plenty of Pepper

300ml water

Method

Place the beef and pork mince in a bowl. Add the remaining meatball ingredients and mix thoroughly with your hands, until the mixture resembles a sausage meat consistency. With clean hands roll the mixture into balls. Place in the fridge for 30 minutes to firm up, or as long as you can leave them.

Heat the oil in the pan. Place in the meatballs and brown all over, even letting the edges catch to form a crust.

Meanwhile prepare the onion, garlic and chilli ready.

Remove the meatballs once cooked and place to one side. Add the onion, garlic, chilli and oregano to the pan and sauté until softened. Add the balsamic vinegar to deglaze the pan, cook for around a minute to mellow the balsamic flavour. Pour in the chopped tomatoes and stir thoroughly, add the water then simmer until thickened. Season with salt and pepper as required.

Add the meatballs back to the sauce to warm through thoroughly.

Serve over spaghetti.