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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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 400 g beef meatballs
  • 100 g 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

Method
 

  1. 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.
  2. Meanwhile finely chop the vegetables.
  3. Remove the meat to a plate, then gently fry the onions for 5 minutes in the remaining oil (add a little more if needed).
  4. Put in the remaining vegetables, stir, then cover and gently sauté for another 5 minutes.
  5. Meanwhile measure and mix the herbs & spices in a small bowl.
  6. Add the herbs, spices and passata to the pan. Half fill the passata container with water, shake around and pour into the pan.
  7. Season to taste and crumble in the stock cube.
  8. Bring to the boil, stirring frequently, then cover and simmer gently for half an hour.
  9. Add the chopped coriander and, with a stick blender, whizz the sauce until smooth and thick.
  10. Return the meatballs to the pan and cook for another 10 or 15 minutes.
  11. Serve with boiled rice or pasta. Scatter the crispy pancetta over each serving.