Albóndigas al horno picantes

Ingredientes

• 2 Clove Garlic
• 0.5 tsp Chilli Flakes
• 500 ml Passata
• 1 Onion
• 1 Clove Garlic
• 0.5 tsp Fennel Seed
• 15 g Parsley
• 80 g Parmesan
• 150 g Chestnut Mushroom
• 300 g Pork Mince
• 60 g Breadcrumb
• 1 tsp Salt
• 1 tsp Black Pepper
• 150 g Grated Mozzarella
• 15 g Basil
• Salt
• Black Pepper
• Olive Oil

Preparación

1. 1

   Make your sauce. Heat a little olive oil in a medium sized saucepan, then add your grated garlic and chilli flakes. Cook over a medium heat for 1 minute until fragrant, then add your passata. Bring to a boil, then pop a lid on and simmer over a medium heat for 30 mins. Season to taste, then set aside.

2. 2

   Whilst the sauce simmers, make your meatball mixture. Grate your onion and crush your garlic. Heat a little olive oil in a frying pan and add your onions. Saute over a medium heat for a few minutes until softened, then add your garlic and fennel seeds and cook out for another two minutes. Set aside to cool.

3. 3

   Grate your parmesan and chop your parsley. Place your mushrooms in the bowl of your food processor and pulse until they are finely minced. Tip your mushrooms into a large bowl along with your pork mince, breadcrumbs, onion and garlic mixture, parsley, 2/3 of your parmesan, salt and pepper. Combine with your hands until you have a smooth mixture.

4. 4

   Roll into 12 equally sized balls, then heat a little olive oil in a frying pan over a high heat. Add your meatballs and brown on all sides until lovely and caramelised - this will take about 5 mins. They don’t need to be totally cooked through at this point.

5. 5

   Plog your meatballs into your tomato sauce, gently spooning over the sauce to coat. Sprinkle with your mozzarella and remaining 1/3 parmesan, then bake for 15 mins at 200°C. Serve with crusty bread.