Ingredients:
Meatballs:
600g minced rose veal
1 clove finely chopped garlic
100g finely chopped shallots
Grated zest of 1 Lemon
1 tsp chopped sage
Tomato Sauce:
1 meduim onion finely diced
2 cloves of garlic finely chopped
40 g tomato puree
½ chilli finely chopped
8 plum tomatoes deseeded and chopped
200ml tomato juice
Directions:
Combine all your ingredients for the meatballs and mix together thoroughly. Season with salt and pepper, you can test the seasoning by cooking a small amount of the mince in a pan. Once satisfied roll the mince into meatballs roughly the same size as a golf ball. Cover with cling film and chill.
To make the tomato sauce, gently cook your onion and garlic in olive oil till soft. Add the chilli and tomato paste and cook for 5 more minutes. Add the plum tomatoes and tomato juice. Cook slowly for approx. 30 minutes. Season with salt, pepper and a pinch of sugar, this should be done to taste.
Now take a frying pan and brown your meatballs in a little olive oil till evenly coloured. Remove onto a plate and drain any fat. Add the meatballs to your tomato sauce and gentle poach in the tomato sauce for approx. 40 minutes.
Serve your meatballs on their own or with spaghetti or maybe some rice.
Type: Authentic
Photo By: Sam Pelly
Restaurant: Brompton Bar and Grill, Knightsbridge, London
Source: http://www.bromptonbarandgrill.com/Brompton-Bar-And-Grill-Recipes.asp