Meatballs with Pancetta in Spicy Sauce
Meatballs in tomato sauce is a favourite supper meal in my family. I normally make atomato saucein advance and chill or freeze it in containers, ready to go for weekday meals. These Meatballs with Pancetta in Spicy Sauce are even more flavoursome as I added some smoked Pancetta to the spiced-up sauce. You can leave out or reduce the chilli if you or your kids don’t like spicy food. Serve it with pasta, rice or in pita bread.
Ingredients
Method
- Cook the pancetta in a heavy based pan over a medium heat in the oil for about 5 minutes stirring frequently. Add the meatballs and cook for another 5 minutes or so until the meatballs change colour and the pancetta pieces are nice and crispy.
- Meanwhile finely chop the vegetables.
- Remove the meat to a plate, then gently fry the onions for 5 minutes in the remaining oil (add a little more if needed).
- Put in the remaining vegetables, stir, then cover and gently sauté for another 5 minutes.
- Meanwhile measure and mix the herbs & spices in a small bowl.
- Add the herbs, spices and passata to the pan. Half fill the passata container with water, shake around and pour into the pan.
- Season to taste and crumble in the stock cube.
- Bring to the boil, stirring frequently, then cover and simmer gently for half an hour.
- Add the chopped coriander and, with a stick blender, whizz the sauce until smooth and thick.
- Return the meatballs to the pan and cook for another 10 or 15 minutes.
- Serve with boiled rice or pasta. Scatter the crispy pancetta over each serving.