Recipe for Spicy Meatballs in a gorgeously creamy Tomato and Sherry Sauce – a hearty, warming meal served straight from the oven


For the meatballs:
500g lean beef mince
½ small red onion, finely chopped
1 tsp crushed garlic
pinch of red chilli flakes
1½ tsp ground cumin
1 tsp paprika
salt and pepper
olive oil for frying

For the tomato sauce:
drizzle of olive oil
1 tsp ground cumin
½ small red onion, finely chopped
2 tsp crushed garlic
1 x 400g tin chopped tomatoes
½ cup beef stock
½ cup sherry
salt and pepper
½ cup cream
cooked couscous / pasta to serve

How to

Place all of the meatball ingredients except for the olive oil in a large bowl. Use your hands to mix everything together until well combined. Roll the mixture into balls (I usually make them the size of a large walnut). Pop the meatballs into the fridge while you make the sauce.

To make the sauce: heat some olive oil in a large frying pan over a medium heat. Add the cumin, red onion and garlic and cook for 2 to 3 minutes. Add the tinned tomatoes, beef stock and sherry. Season with salt and pepper, then leave to boil gently for 15 minutes.

Stir the cream into the sauce. Simmer for a further 5 minutes. Check the seasoning, then take the frying pan off the heat.

Preheat your oven to 180°C. Heat a generous glug of olive oil in another frying pan. Fry the meatballs until brown on all sides. Do this is two batches if it is easier.

Arrange the meatballs in a single layer in an ovenproof dish. Pour the sauce over the top.

Cover the dish with a lid or some foil and cook in the oven for 30 minutes. Remove the lid and cook the meatballs for a further 10 minutes.

Serve with couscous or pasta.

Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate

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