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Рецепт Savoury | Truly Tender Meatballs in a Rich Tomato Sauce … #comfortfood
by deeba rajpal

“Everything you see I owe to spaghetti.”

Sophia Loren

It’s been a while since I posted something savoury here on PAB. A link that I followed after posting my #pieformikey led me to the beautiful Food52. There was this huge connect I felt; loved the honest to goodness style of posting. Meandering around with Jennifers voice playing in my head , don’t wait for tomorrow, my eye caught a link to Spaghetti and Meatballs… there was going to be no waiting now!

Delving deeper and deeper I landed up at this tried and tested recipe for Truly Tender Meatballs in Rich Tomato Sauce by lastnightsdinner that promised the best meatballs ever in a rich tomato sauce. I knew I had to make this without wasting another day … the tiresome teen had been begging me to make some for ages. Heed Jennifers advice … do it now!

This has entered my recipe folder as one of the BEST.COMFORT.FOODS.EVER! We are a family that love our food, be it the healthy version of Indian Butter Chicken, Pizza {with Peter Reinharts pizza dough}, Chicken Quark Crossover Pastry, Thai Chicken Satay {not blogged yet but made recently & it was delicious} … … or then this version of spaghetti & meatballs. I’ve made meatballs before but these turned out to be the best to date. I think it was the ricotta in there AND a great recipe!!

Tell me dear readers, do you have a favourite bunch of comfort food main meal recipes you reach out for over and over again? Would love you to share the links with me.

Recipe: Truly Tender Meatballs in a Rich Tomato Sauce

Summary: A recipe adapted from Last Nights Dinner is true to its title…these are truly tender meatballs in a rich tomato sauce. The secret ingredient probably ricotta that makes the meatballs tender and delicious.

Prep Time: 15 minutes

Total Time: 60 minutes + chilling time

Ingredients for Chicken Meatballs:

500gm chicken mince {from thigh tenders}

1/2 cup fresh breadcrumbs

1/2 cup ricotta, drained {homemade recipe here}

1 onion, chopped fine

5-6 cloves garlic, chopped fine

1/2 tsp roasted red chili flakes

Handful of fresh basil

1 egg

Salt & pepper

Oil to shallow fry

Method:

Run all ingredients in processor until the mince is smooth.

Thermomix: Drop 1 slice of bread in and process on Speed 4 for 10 seconds. Add the onion, garlic and basil and chop on Speed 4 for 10 seconds, scrape down, and process for another 10 seconds. Add remaining ingredients and process on Speed 6 for 15 seconds}

Chill in fridge for 30 minutes {I left mine overnight}

Make small meatballs and shallow fry in batches until golden brown on all sides {don’t over crown the pan}

Remove and keep warm.

Once all done, pour the tomato sauce {recipe follows} into the same pan and simmer the meatballs in the sauce for an hour or so.

Check seasoning, add fresh basil and serve over spaghetti. {About 400gms spaghetti}

Note: Thin out the sauce with some pasta water if it is too thick.

Method:

Saute the finely chopped onion, garlic, basil and bell pepper in olive oil for 2-3 minutes.

Add chopped tomatoes and cook covered on simmer till sauce comes together. Blend rough or smooth as you like it. {I left mine medium}

Add zest of 1 lime, salt, pepper, balsamic vinegar and sugar. Simmer for 5-7 minutes. Taste and adjust seasoning.

Thermomix: Place onion, garlic,basil, bell pepper in TM jar and process on Speed 4 for 6 seconds. Scrape down sides and repeat. Add EVOO and cook on 100C, reverse speed 2 for 3 minutes. Add halved tomatoes and run on Speed 4 for 7 seconds. Season with red chili flakes, salt and pepper. Cook on 100C/reverse speed 2 for 20 minutes. Once cooked, puree to desired consistency on Speed 8 increasing to 10/ 10-20 seconds depending on how smooth you want the sauce to be.

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Also find me on The Rabid Baker, The Times of India