Meatballs with Cheese and Red Wine

500g (1Ib) ground beef (minced Meat)
1 cup freshly made breadcrumbs (chop 2 slices of bread in a chopper)
100g cheese diced into ½ inch cubes (I used Gouda with Jalapeño)
½ tablespoon olive oil
Paste Ingredients
¼ cup diced red bell pepper
2-3 cloves garlic
a handful, coriander leaves
2 tablespoons cashew nuts or any other soft nuts
Salt and pepper to taste (for 500g (1Ib) meat)
Sauce Ingredients
1 tablespoon olive oil
1 medium red onion chopped
2 teaspoons smoked paprika
½ cup crushed tomatoes
½ cup good quality red wine
1 x 400ml can coconut milk
1 x 540ml (19fl oz) can white (cannellini) beans, drained
a handful coriander leaves (cilantro), shredded

To Make Paste: Combine all ingredients for paste in a small chopper and chop until smooth.
Combine the ground beef, fresh breadcrumbs and paste in bowl. Mix thoroughly, with a spoon or fork until combined. Form into 25-35 chicken balls placing the diced cheese in the middle. (I made 33 small meatballs)
Heat a non-stick skillet on the stove top and brush with oil. Brown the meatballs on all sides. Set aside. (please note meatballs are partially cooked at this stage)
To make sauce: heat the olive oil over medium heat. Add the onions and sauté until soft. Add the paprika and cook for about a minute. Add the crushed tomatoes, coconut milk and wine and simmer uncovered for about 5 minutes.
Add the meatballs to the sauce and simmer for 15 minutes. Then add the white beans, bring back to the boil and simmer for a further 5 minutes. Check seasoning, add the coriander leaves (cilantro) and serve on a bed of rice or with pasta.

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