We do like meatballs in tomato sauce at home, and make these every so often, though it’s usually with a red meat. This time I only had chicken available, and tried adding pork fat to make the meatballs juicier. I don’t think it really made much difference and will probably not add it next time.
We ate handmade noodles with this. I just make a dough of APF/maida, water and egg, using an egg for every 100gm dough, estimating about 150gm per person. The dough is rolled out to about 1/2 – 1mm thickness, allowed to dry for a few minutes, then sliced into flat fettuccine-like noodles, tossed in a little flour, and cooked for a minute or so in simmering, salted hot water.
Ingredients
- for the Meatballs
- Chicken, minced, 500gm
- Basil leaves, 20gm / handful
- Mint leaves, 20gm / handful
- Whole wheat flour, 15gm / 1 tbsp
- Aubergine, diced, 75gm / half medium
- Bell pepper, 50gm
- Green chillies, 4, finely chopped
- Pork fat, 30gm, grated from frozen
- 2 eggs, beaten
- Salt to taste
- for the Tomato Sauce
- Tomatoes, 1 kg, fresh, pureed
- Basil leaves, 20gm / handful
- Black pepper, freshly cracked, 1 tbsp
- Garlic, 6 large cloves, finely chopped
- Onions, 1 large, finely chopped
- Olive oil, 2 tbsp
Method
- Mix all the ingredients for the meatballs. Shape into balls with wet hands, or with a spoon and deep fry on medium heat until golden brown on the outside. Drain and reserve. They may no be fully cooked, so check before eating one if you’re tempted.
- Heat some olive oil and first fry the garlic, then the onions, then the ground pepper and basil leaves, giving each one about a minute in the hot oil.
- Add the tomato puree, simmer for 20 minutes, covered. If its thicker than you like, add a little stock or water.
- Add the meatballs, simmer for 10 minutes, covered.
- Simmer for another 10 minutes, uncovered.
- Adjust seasoning. Serve on noodles.
Notes
- These go well with a dry red wine.
- Add chopped green chilies to the onions if you want an extra chili hit.