Name: Meatballs with Pancetta in Spicy Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 Tbsp olive oil; 400g beef meatballs; 100g of pancetta; 1 Onion; 1 celery stick; 2 carrots; 1 red pepper; 2 cloves of garlic; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp oregano; 1 tsp smoked paprika; ½ tsp chilli powder (optional); 500 ml passata; 250 ml water (approx.); ½ cube beef or vegetable stock; Salt and pepper; A handful of fresh coriander

Meatballs with Pancetta in Spicy Sauce

27 Feb 2018

by Dinna

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Background

Meatballs in tomato sauce is a favourite supper meal in my family. I normally make a tomato sauce in 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

1 Tbsp olive oil
400g beef meatballs
100g of pancetta
1 Onion
1 celery stick
2 carrots
1 red pepper
2 cloves of garlic
1 tsp ground cumin
1 tsp ground coriander
1 tsp oregano
1 tsp smoked paprika
½ tsp chilli powder (optional)
500 ml passata
250 ml water (approx.)
½ cube beef or vegetable stock
Salt and pepper
A handful of fresh coriander

Instructions

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.