Tuesday, 17 February 2015

Meatballs Alla Norma

Yay!  I'm back again!

This time I'm sharing a recipe I've made a couple of times now and it's delicious.  This time I left out the fennel seeds from the recipe and we enjoyed it more, but I'll leave that up to you.  The recipe has been taken from my Save With Jamie recipe book by Jamie Oliver.  The book recipe includes polenta but I prefer to serve it with tagliatelle.

Meatballs Alla Norma

Serves 4


1 large aubergine
1/2 bunch fresh flat leaf parsley
400g minced beef
1 tbsp fennel seeds
olive oil
1 clove garlic
2 tbsp sweet chilli sauce
2 tbsp balsamic vinegar
1 x 400g tin chopped tomatoes
Salt & freshly ground black pepper


Dice the aubergine into 1cm cubes then season well with salt and leave for 15 mins.  Meanwhile, finely chop the parsley and put into a bowl with the beef.  Mix together by hand then roll into 20 or so evenly sized balls.  Scatter the fennel seeds on a plate and roll the meatballs in them so they stick.  Put them in the fridge until needed.  

Take handfuls of aubergine and squeeze out the excess salty liquid.  Heat oil in a pan and cook the aubergine for about 10 mins until golden, stirring occasionally.  Crush the garlic and add to the pan along with the sweet chilli sauce and balsamic vinegar.  Tip in the tomatoes and a splash of water.  Simmer for around 10 mins or until thickened.  

Meanwhile, heat some more olive oil in a separate pan and brown the meatballs until they are cooked through.  Season the sauce to taste then toss through the meatballs.  Serve with tagliatelle or polenta with some grated parmesan. 

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