This was a triumph not my words, but my wifes both as a midweek meal and for my wifes lunch the next day (using the leftovers).
In fact, everything in the meal was leftover something or other: the chorizo sausages were the remnants of a present from a friend; the beef mince was half a pack Id split to make spag bol for my kids; the sauce had been lurking in the freezer ever since Id made a big batch for quick-as-as-you-like after-school meals.
Isnt that one of the joys of cooking? Looking at what youve got, then coming up with a recipe on the spot.
And when you get an email like this, as I did from my hard-working wife, it makes it even more worthwhile: Leftover meatballs and rice a triumph. One more portion to come. Roll on tomoz.
Anyway, putting domestic bliss to one side, heres the recipe:
For the meatballs
1 tbsp olive oil
3 uncooked chorizo sausages, skinned
300g lean beef mince
1/2 onion, very fine chopped (or grated even better)
2-3 garlic cloves, very fine chopped (or grated)
1 tsp freshly ground black pepper
For the tomato sauce (1 serving double, triple or quadruple the quantities for batch making)
1 can chopped tomatoes or jar of passata
2 garlic cloves, chopped
Handful fresh basil leaves, finely chopped
1 tbsp balsamic vinegar
1 tsp sugar
1 tsp salt
1. To make the tomato sauce, put all the ingredients in a saucepan and bring to the boil, the reduce to a very gentle simmer and cook for 30 mins (or, actually, as long as you like the longer you cook, the deeper the sauce).
2. Turn the heat off and allow to cool a little before blitzing with a hand blender until smooth, or transfer to a food processor and do the same.
3. To make the meatballs, put all the ingredients in a non-metallic bowl and use your hands to thoroughly mix, making sure you break up the chorizo sausages as they can be quite dense.
4. Once mix, pinch off a small handful of the mixture and roll into golf ball-sized meatballs.
5. Gently heat the olive oil in a large frying pan and brown the meatballs all over for approx. 5 mins.
6. Remove the meatballs from the pan and drain on kitchen towel.
7. Pour the tomato sauce into a large pan and add the meatballs. Bring to a very gentle simmer and cook until tender, approx. 40 mins.
8. Serve the meatballs with spaghetti or pasta of your choice.