Meatballs in Blood Sauce with Worms
Source of Recipe
Somerfield Stores
List of Ingredients
FOR THE MEATBALLS
* 1 x 500g packet Somerfield minced beef
* 100g (4oz) Somerfield smoked streaky bacon, very finely chopped
* 1/2 small onion, grated
* 5ml (1tsp) dried oregano
* 1 egg yolk
FOR THE SAUCE
* 15ml (1tbsp) Somerfield olive oil
* 1 onion, chopped
* 1 clove garlic, chopped
* 1 x 560g jar passatta
* 15ml (1tbsp) tomato pur�e
* 5ml (1tsp) dried mixed herbs
* 5ml (1tsp) redcurrant jelly
* salt and freshly ground
* black pepper
* 250g (9oz) Somerfield spaghetti
Recipe
1. To make the meatballs: Place the beef, bacon, onion, oregano, egg yolk and seasoning in a large bowl and mix together thoroughly. Divide the mixture in 58 small pieces and roll into balls. Place on a baking sheet and cover and chill for 30 minutes.
2. Heat the oil in a large frying pan and cook the balls, in batches if necessary, for 10-15 minutes, turning occasionally, until browned. Using a slotted spoon transfer the meatballs to a plate and keep warm.
3. For the sauce: Add the oil to the pan and cook the onion and garlic for 5 minutes, until softened. Add the passatta, tomato pur�e, herbs, redcurrant jelly and seasoning. Bring to the boil and simmer for 10 minutes.
4. Meanwhile break the spaghetti in half and half again. Bring a large pan of water to a rolling boil and cook the pasta following packet instructions. Drain.
5. Add the meatballs to the sauce and heat through. Toss in the spaghetti and serve.
Serves*: 6-8
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