Ginger and coriander meatballs

Ginger and coriander meatballs, a photo by MrsNightingalesSecretSpeakeasy on Flickr.

Meatballs

1 slice toasted white bread
8 oz minced beef
2 cloves garlic
Chilli: use either 2 pinches of chilli powder, a teaspoon of lazy chilli from a jar or 1 very finely chopped red chilli.
1 teaspoon oregano
fist full of chopped corainder
salt & pepper
1 and a half Tablespoon fresh root ginger, finely chopped
1 medium egg

Tomato sauce

Everyone has their own recipe, but I use a very basic tomato, onion, red wine sauce.

Saute half an onion, and unless you want to use fresh tomatoes (it's a heck of an expensive way to do it) add a tin of good quality chopped tomatoes (San Marzano are the best variety but Morrisons organic chopped @ 59p a tin are great and have a superb texture). Splash of red wine, simmer for 10 minutes and add some basil a few minutes before using the sauce.

If you grow your own tomatoes, you can swerve on the tinned option. I like to roast them first with a drizzle of olive oil & some Malden salt in order to intensify the flavour before skinning and using in my sauce.

Tip: Use a bowl and mix by hand for a course burger like texture, or into a food processor for a smoother meatball. This recipe is based on using a blitzer;-)

Into Food processor; Toast. Blitz. Add meat, herbs, chilli, garlic, egg, ginger, salt & pepper to taste. Blitz again.
Roll into balls and coat in flour. Fry until lightly browned. Add to tomato sauce and cook for 45 mins, add coriander at end and serve on top of spaghetti.

Alternative option is to par boil some Penne and add meatball/sauce on top and bake in the oven for about 35 minutes.