Sambo's AWESOME baked meatballs and pasta.

[Duckman]

This is one of my staple meals that I actually just cooked on Saturday.  It's pretty straight forward but damn tasty and you'll get about 20-24 meatballs out of this.

Meatballs:

500g lean mince
250g pork sausage meat
1 medium onion, finely chopped
1/2 green pepper, finely chopped
1 clove of garlic, crushed
2 slices of whitebread, made into breadcrumbs
1 egg
1 tablespoon of tomato puree
1 teaspoon of dried oregano
1 teaspoon of dried basil
1/2 tea spoon of chilli powder
A good handful of chopped fresh corriander.
Salt and pepper

Ok, first off grate the bread into breadcrumbs.  Then add all the ingredients in a big bowl.  Mix together with your hands until it's all throughly mixed together.  Sorry if you're a clean freak but you need to get messy doing this.

Take about a tablespoon of the meatball mix at a time and shape into a ball.

Once you've made all the meatballs put them on a large plate and into the fridge for about 2-3 hours.

Sauce:

1 onion
1/2 green pepper
1 clove of garlic
One tin of chopped tomatos
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 table spoon of red wine
Salt and pepper

First off put some olive oil in a pan, then soften the onion and green pepper for five minutes, don't brown them, just soften them so don't have the heat too high.

Then chuck everything else into the saucepan and mix well, let it simmer for about 5 mins.

At this point put the oven on at 170 degrees c (someone can work out the yankee conversion).

Set the sauce aside and then take the meatballs out the fridge. 

Put some flour and a teaspoon of dried oregano, salt and pepper onto a large plate and roll the meatballs in the floor.

Get a frying pan and heat some olive oil.  Once it's hot fire the meatballs in and brown them for about five minutes.

Then transfer the meatballs to a casserole dish, pour over the sauce, make sure the sauce covers the meatballs, if not, add a little warm water and put into the oven.

Cook for 30 mins with the lid on and then 10 mins with the lid off to thicken up the sauce.

Serve with spag and a nice glass of red wine and some crusty bread!

Enjoy...

Peace

Duckman