White bread, four crustless slices, torn into small pieces
400g beef mince
400g pork mince
1 clove garlic, crushed
Small bunch parsley, chopped
Half a teaspoon smoked paprika
For the tomato sauce:
2 cloves garlic, sliced
200ml red wine
2 x 400g tins chopped tomatoes
A good pinch of smoked paprika
- Put the bread in a large bowl, tip over the milk and toss until it has all soaked in.
- Add the minces, garlic, parsley, egg, smoked paprika and lots of seasoning. Mix together really well using clean hands (yours, or those of a friend) and roll into small meatballs – you’ll be able to make about 32 from this mixture.
- Heat a little olive oil in a wide, shallow pan and brown the meatballs all over, in batches. Scoop out once they’re browned.
- Add a little more oil to the pan, then add the sliced garlic and sizzle for a couple of minutes. Tip in the wine and boil it until it is almost reduced to nothing. Add the tomatoes and smoked paprika, season and bring the mixture to a simmer. Cook for about ten minutes, add back the meatballs and then simmer for twenty minutes until the sauce is thickened and the meatballs are cooked through.