Following on from our article on the special qualities of the meat from Dartmoor Farmers, here is a delicious recipe to try.
For the meatballs
- 500g minced beef or lamb
- 1-2 slices white bread to make breadcrumbs
- 1/2 onion
- 1 sprig flat parsley
For the sauce
- 2 cloves garlic
- 1 carrot
- 1 onion
- 1 sprig of thyme & rosemary
- 1 tsp sugar
- 1 glass of red wine
- 1 tin of canned chopped tomatoes
Method:
For the meatballs:
Finely chop the flat parsley and onion.
Mix the meat, breadcrumbs, onion and parsley together.
Make meatballs (size of golf balls) by rolling the mince between your hands and lay them on a baking tray
Roast in the oven for 10 minutes or fry them off to brown.
For the sauce:
Fry the finely chopped garlic, carrot and onion. Add the thyme, rosemary, sugar, and then season with salt and pepper and the glass of red wine.
Let the wine reduce by half and add the chopped tinned tomato.
Simmer for five minutes.
Put the meatballs into a ceramic dish, pour over the sauce.
Optional: Dot with slices of mozzarella and basil leaves.
Cook in the oven (180*) for approximately 20-25 minutes until cooked through.