DELICIOUS FIERY FRIDAY MEATBALLS

DELICIOUS FIERY FRIDAY MEATBALLS

Check out this delicious, easy-to-follow recipe for spicy meatballs, perfect for the weekend from Claudialicious. It's simple and filled with ingredients you probably already have in your food cupboard.

The fiery arrabbiata sauce is the perfect combination of flavours with the creamy burrata. You can see that Claudia has used the Falcon pie dish for baking and serving. Remember that Falcon is dishwasher-safe and oven-safe up to 530F / 270C, it can also be used on gas and electric hobs.

Enjoy and make sure you visit Claudia's blog for more inspired recipes! 

Ingredients for the meatballs

400g good quality minced beef

40g sun-dried tomatoes

1 egg yolk

Zest of half a lemon

Salt and pepper

Ingredients for the arrabbiata

2 tins of chopped Italian tomatoes

1 onion, finely chopped

3 cloves of garlic, crushed 

1 fresh red chilli, finely chopped

2 tsp chilli flakes, or to your taste

1 tsp majoram or oregano

Olive oil, for cooking

Fresh basil, small bunch

50g burrata or mozzarella 

Parmesan, for sprinkling

2 spiralized courgettes, optional

Instructions

Preheat the oven to 200C fan.

Heat a large pan over a medium heat with a good glug of olive oil. Once hot throw in the chopped onion, fresh chilli and crushed garlic. Cook for a few minutes until soft. Now add the dried chilli flakes and cook for for further minute. Now pour in the tomatoes and marjoram. Stir well and simmer for around 25 minutes or until reduced. 

While the sauce is cooking get started on the meatballs. Place all the ingredient in a bowl with a generous season of salt and pepper. Combine well and then roll into 12 balls. 

Heat a splash of olive oil in a frying pan over a medium heat. Once hot, add the meatballs to the pan and fry for around 5 minutes, turning occasionally until brown on all sides. Set aside. 

Once the sauce is done pour into a baking dish and dot the meatballs around. Tear over the burrata, fresh basil and sprinkle a little parmesan over to finish. Pop in the oven for 20 minutes or until bubbling and golden.

Serve immediately with the courgetti and extra basil.


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