1/2-1 red chilli, to taste, deseeded and finely chopped
1/2 Tbsp. wholegrain mustard
1/2 medium onion, finely chopped
1 medium egg
75 g fresh white breadcrumbs
FOR THE SAUCE
1 Tbsp. olive oil
1/2 medium onion, finely chopped
1/2 tsp. smoked or unsmoked paprika
100 ml red wine or beef stock
2 x 400g tins chopped tomatoes
Fresh coriander or parsley, optional, to garnish
Directions
Step 1
Preheat the oven to 200°C (180°C fan) mark 6. For the meatballs, pour oil on to a lipped baking tray and put into the oven to heat up. Put mince, chilli, mustard, onion, egg, breadcrumbs and some seasoning into a large bowl. Use your hands to mix together, then roll into golfball-sized balls.
Step 2
Carefully take the tray out of the oven, add meatballs and carefully roll them to coat in oil. Return tray to the oven and cook for 25min, turning balls occasionally, until golden and cooked through.
Step 3
Meanwhile, make the sauce. Heat oil in a large pan and gently cook the onion for 10min until softened. Stir in the paprika and cook for 1min, before adding the wine or stock and cooking for a further min. Stir in the tomatoes and leave to simmer for 15min until the sauce is thick and pulpy. Check the seasoning.
Step 4
Add the meatballs to the tomato sauce and cook for a further 5min. Garnish with coriander or parsley, if you like, and serve with rice or pasta.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
