Serves 6, preparation time 20 minutes, total cooking time approximately 45 minutes.
Ingredients
Meatballs
500g premium beef, pork or veal mince
Fresh or dried oregano, thyme and rosemary to taste (approximately 1tsp of each)
Salt & pepper
1 egg
¼ C breadcrumbs
1 onion – finely chopped
3 garlic cloves – finely chopped
Olive oil
Tomato Sauce
2 tins of whole peeled tomatoes
½ C red wine (suggested wines – Merlot, Cabernet Sauvignon or Syrah Dolcetto)
½ C stock (chicken or beef)
2 star anise
1tsp balsamic vinegar
¼ C soft brown sugar
A few sprigs of fresh thyme & oregano
Salt & Pepper
Pilav
350g vine ripened tomatoes (do not use tinned tomatoes if possible as it changes the flavour)
Beef or vegetable stock
1C long grain rice
Fresh thyme sprig
1tsp lemon zest
1 shallot – finely diced
1Tbs Ghee or butter
Directions
Meatballs
Finely chop the onion and garlic cloves, sauté in olive oil over a low heat until soft. In a large bowl, combine all the ingredients. Work together with your hands or a spoon until all combined. Roll teaspoon size portions into small balls (approximately the size of a golf ball). Gently fry the meatballs in a large heavy based frying pan with a little olive oil until browned all over.
Tomato Sauce
In a heavy based frying pan, heat olive oil and add tomatoes, wine, stock, vinegar, sugar, salt, pepper and star anise. Gently simmer for 10 minutes. Add the browned meatballs and continue to cook for another 15-20 minutes, or until the meatballs are cooked through.
Tomato Pilav
Score the skin of the tomato with an X and place in a large pot of boiled water for approx 2 minutes. Remove the tomatoes and peel off the skin. Finely chop the tomatoes or blend in a food processor. Measure the tomato puree and add stock until you have 400mls. Heat the tomato stock in a saucepan for 3-4 minutes. In a heavy based saucepan, heat the ghee or butter, add finely diced shallot, lemon zest and thyme. Cook on a low heat for 2-3 minutes until soft. Wash rice thoroughly in cold water until water runs clear. Add the rice to the pan and stir over the heat for 2 minutes. Add the tomato stock, salt & pepper, bring to the boil then reduce heat to the lowest setting and cover for 15 minutes. The grains of rice should be plump and holes should appear on the surface. Take off the heat; slide a clean dry tea towel under the lid and leave for another 15-20 minutes. Fluff the rice with a fork to serve.
Serve generously with crusty bread
