A simple hearty supper

It’s already autumn and the children are back at school, thoughts of Christmas and chilly days ahead. I like this time of year, a good excuse to eat comforting wholesome food and feel good about it. This month I would like to share one of my autumnal favourites - meatballs, they are cheap to make and so tasty and can be made from any mince. Here are two of my favourites using the same sauce.

Pork and Beef Meatballs
Serves 4

2 tblspns olive oil
1 onion finely chopped in a processor
1clove garlic finely chopped in a processor
250 grms lean minced beef
250 grms minced pork
1 tspn dried oregano
½ tspn salt
½ tspn black pepper

Method
Mix all the above thoroughly together and make into 12 golf ball size meatballs.
Heat the oil in a large pan and brown the meatballs for 5 mins turning occasionally.
Remove from pan and make tomato sauce in the same pan as below adding the meatballs as directed.

Middle Eastern Lamb Meatballs
Serves 4

454 grms minced lamb
1 onion
2 cloves garlic
½ teaspoon grnd cumin
Handful fresh coriander
Handful fresh mint
½ tsp salt
½ tspn black pepper

Method
Chop the onion, garlic, coriander and mint in a food processor.
Add to the mince with the cumin and seasoning.
Make into 12 meatballs.
Heat the oil in a large pan and brown the meatballs for 5 mins turning occasionally.
Remove from pan and make tomato sauce in the same pan as below adding the meatballs as directed.

Tomato Sauce

1 tblspn olive oil
1 onion chopped
2 cloves garlic
½ red chilli deseeded and finely chopped (optional)
1 400grm tin chopped tomatoes
150ml red wine
150ml beef stock either fresh or made with a cube
salt and pepper

Method
Using the same pan you fried the meatballs in add the olive oil and fry the onion, garlic and chilli until starting to soften.
Add the wine bringing to the boil and then add the stock once the wine starts to reduce scraping all the meatball juices in the pan.
Bring to boil and add the tomatoes, salt and pepper and stir for a few minutes to incorporate all flavours.
Reduce to simmer and carefully add the meatballs to the pan simmering for 15 to 20 minutes making sure you turn the meatballs occasionally.
Taste for seasoning.

Serve the pork and beef meatballs with mash, rice or spaghetti.
Serve the lamb meatballs with rice.