Chilli Cheese Meatballs

Serves: 2


8 oz/225g lean minced beef
4 salad onions, finely chopped
2 garlic cloves, finely chopped
1 red chilli, seeded and finely chopped
4 tblsp Parmesan cheese, freshly grated
2 tsp thyme leaves, chopped
salt and pepper
1 tblsp olive oil
3 ½ fl oz/100ml red wine
5 oz/150g spaghetti or tagliatelle
14 oz/400g can chopped tomatoes
1 bay leaf
pinch of sugar


1. Mix together mince, salad onions, garlic, chilli, 2 tblsp cheese, thyme and seasoning.
2. Shape into 12 small firm balls.
3. Heat oil in large pan and fry meatballs for 3-4 minutes, shaking pan frequently until well browned.
4. Pour in red wine and bubble vigorously for 1-2 minutes.
5. Cook pasta according to packet instructions.
6. Add chopped tomatoes, bay leaf, sugar and pepper to meatballs and stir.
7. Bring to the boil and simmer for 8-10 minutes until meatballs are cooked through.
8. Drain pasta and return to pan.
9. Spoon in 4 tblsp tomato sauce from the meatball mixture, tossing well together.
10. Transfer to large serving bowl, spooning meatballs and sauce on top.
11. Sprinkle remaining cheese on top and serve.

Debbie Morrison, East Kilbride