AuthordanieldiverFiercely spicy meatballs with a flavour packed quick couscous. This recipe is really easy thanks to the nduja. The nduja packs the meatballs full of spicy flavour and also as the meatballs are browning it releases it flavourful fat into the pan and it is this fat that is used as the building blocks for the sauce. In summer i like to serve this dish with crumbled feta as i just simply love the combo of tomato, nduja, basil and feta.
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Peel and finely chop the onion. To a large pan add a generous glug of olive oil and switch a low heat on under the pan. Add the onion and using a fine grater, mince in the garlic. Cook over a low heat stirring occasionally until the onion is pale soft and just beginning to turn a faint copper colour. Switch off the heat and allow to cool while you get on with the meatballs.
To a large mixing bowl add the nduja. Using a wooden spoon break up and smoosh the nduja. Add the minced beef and with clean hands work the two meats together.
In a small bowl combine the breadcrumbs and milk until it resembles a very loose and wet porridge consistency. Add this mixture to the meat along with the thyme, salt, pepper and the caramelised onion and garlic. Give the mixture another brief gentle mix together until just evenly combined.
Pinch off pieces of meat appox. 2 teaspoons worth and roll between your hands until a smooth ball is achieved. Place on a tray and repeat until all the mixture is used. I get 48 meatballs from this recipe.
Using the pan that you cooked the onion and garlic in, add another glug of and switch a high heat on under the pan. Place the meatballs into the pan working in a circle, so that you know which order to turn them over. Cook the meatballs without turning until a good colour is achieved. Turn over and repeat the transfer to a plate while you prepare the sauce. The meatballs will not be fully cooked at this stage.
The pan should have a caramelised layer at the bottom of the pan and a light layer of orange oil after browning the meatballs. Again, finely chop an onion and add to the pan and also mince in two cloves garlic to the pan. Stir over a low heat until the onion begins to soften then add the two can of tomatoes. Scrape at the caramelised bits at the bottom of the pan allowing the tomato sauce to assist you. Divide the water between the two tomato cans, swirl to pick up any remaining tomato in the cans and pour into the pan. Pick the leaves off the basil and add to the sauce. Season with salt and pepper and return the browned meatballs to the pan along with any juices that collected on the plate. Allow to simmer for 25 minutes stirring occasionally.
10 minutes before serving get on with the couscous. To do so simply add the couscous to a large bowl pour over boiling water from a recently boiled kettle. Cover with cling film and allow to stand for 10 - 15 minutes until all the liquid has been absorbed.
Add to tablespoons of pesto to the couscous along with the caramelised peppers (if the peppers are large roughly chop), salt and half the pine nuts. Using a fork mix together and fluff the couscous.
Tip the couscous into a large serving bowl. Ladle over the meatballs and tomato sauce. Scatter with the remaining pine nuts and basil leaves and enjoy.
Ingredients
Directions
Peel and finely chop the onion. To a large pan add a generous glug of olive oil and switch a low heat on under the pan. Add the onion and using a fine grater, mince in the garlic. Cook over a low heat stirring occasionally until the onion is pale soft and just beginning to turn a faint copper colour. Switch off the heat and allow to cool while you get on with the meatballs.
To a large mixing bowl add the nduja. Using a wooden spoon break up and smoosh the nduja. Add the minced beef and with clean hands work the two meats together.
In a small bowl combine the breadcrumbs and milk until it resembles a very loose and wet porridge consistency. Add this mixture to the meat along with the thyme, salt, pepper and the caramelised onion and garlic. Give the mixture another brief gentle mix together until just evenly combined.
Pinch off pieces of meat appox. 2 teaspoons worth and roll between your hands until a smooth ball is achieved. Place on a tray and repeat until all the mixture is used. I get 48 meatballs from this recipe.
Using the pan that you cooked the onion and garlic in, add another glug of and switch a high heat on under the pan. Place the meatballs into the pan working in a circle, so that you know which order to turn them over. Cook the meatballs without turning until a good colour is achieved. Turn over and repeat the transfer to a plate while you prepare the sauce. The meatballs will not be fully cooked at this stage.
The pan should have a caramelised layer at the bottom of the pan and a light layer of orange oil after browning the meatballs. Again, finely chop an onion and add to the pan and also mince in two cloves garlic to the pan. Stir over a low heat until the onion begins to soften then add the two can of tomatoes. Scrape at the caramelised bits at the bottom of the pan allowing the tomato sauce to assist you. Divide the water between the two tomato cans, swirl to pick up any remaining tomato in the cans and pour into the pan. Pick the leaves off the basil and add to the sauce. Season with salt and pepper and return the browned meatballs to the pan along with any juices that collected on the plate. Allow to simmer for 25 minutes stirring occasionally.
10 minutes before serving get on with the couscous. To do so simply add the couscous to a large bowl pour over boiling water from a recently boiled kettle. Cover with cling film and allow to stand for 10 - 15 minutes until all the liquid has been absorbed.
Add to tablespoons of pesto to the couscous along with the caramelised peppers (if the peppers are large roughly chop), salt and half the pine nuts. Using a fork mix together and fluff the couscous.
Tip the couscous into a large serving bowl. Ladle over the meatballs and tomato sauce. Scatter with the remaining pine nuts and basil leaves and enjoy.