½-1 red chilli, to taste, deseeded and finely chopped
1/2Tbsp.
wholegrain mustard
1/2
medium onion, finely chopped
1
medium egg
75g
fresh white breadcrumbs
FOR THE SAUCE
1Tbsp.
olive oil
1/2
medium onion, finely chopped
1/2tsp.
smoked or unsmoked paprika
100ml
red wine or beef stock
2 x 400g tins chopped tomatoes
Fresh coriander or parsley, optional, to garnish
Directions
Step 1
Preheat the oven to 200°C (180°C fan) mark 6. For the meatballs, pour oil on to a lipped baking tray and put into the oven to heat up. Put mince, chilli, mustard, onion, egg, breadcrumbs and some seasoning into a large bowl. Use your hands to mix together, then roll into golfball-sized balls.
Step 2
Carefully take the tray out of the oven, add meatballs and carefully roll them to coat in oil. Return tray to the oven and cook for 25min, turning balls occasionally, until golden and cooked through.
Step 3
Meanwhile, make the sauce. Heat oil in a large pan and gently cook the onion for 10min until softened. Stir in the paprika and cook for 1min, before adding the wine or stock and cooking for a further min. Stir in the tomatoes and leave to simmer for 15min until the sauce is thick and pulpy. Check the seasoning.
Step 4
Add the meatballs to the tomato sauce and cook for a further 5min. Garnish with coriander or parsley, if you like, and serve with rice or pasta.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
