Italian Meatballs with Chunky Tomato Sauce

When my sister had her twins (Tinytot & Jellytot) she went Tommee Tippee mad (crazy).

She had a Tommee Tippee perfect prep which by all accounts is a godsend to any parent of multiples, this meant tommee tippee bottles, bowls, cutlery and the Tommee Tippee Food Blender.

Now that the twins are toddlers she has no need for all the equipment – but the Tommee Tippee Blender I kindly took of her hands as it’s the perfect size for blending and chopping small portions.

It’s an excellent devise for blending, mushing and chopping and now my go to tool in the kitchen for chopping up carrots or Onions.

There are 1000's of blenders out there, but I can wholeheartedly recommend this Tommee Tippee blender as with may recipes you only need to chop or blend a small proportion of the ingredients.

Below is an excellent recipe and the perfect opportunity to use this machine for an adult meal.  The recipe is again one of my sisters’ favourites from the Hairy Dieters Cook Book by David Myers and Si King (The Hairy Bikers).

Italian Meatballs with Chunky Tomato Sauce

Serves 4, 6 small meatball portions

Ingredients for the meat balls

500g lean pork mince (less than 10% fat) 1/2 medium onion, finely chopped (But if you use the tommee tippee blender you get a better consistency and save time)
1 medium carrot, peeled and finely grated (But if you use the tommee tippee blender you get a better consistency and save time)
2 garlic cloves, peeled and crushed
1 tsp oregano
1/2 tsp fine sea salt
1 tsp oil
freshly ground black pepper

Ingredients for the Chunky Tomato Sauce

2 tsp oil 1/2 medium onion, finely chopped (But if you use the tommee tippee blender you get a better consistency and save time) 1 garlic clove 400g chopped tomatoes 100ml red wine 200ml cold water

Method

To make the meatballs, put the mince in a large bowl and add the onion, carrot, garlic, oregano, salt and lots of freshly ground black pepper. Mix with clean hands until everything is well combined, then shape the mixture into 24 small balls, they should be slightly larger than a walnut in its shell.  If like myself you have measuring spoons use the largest one as it is perfectly shaped to make the idea sized ball
Pour the oil in a large non-stick frying pan or sauté pan and fry the meatballs over a medium heat for 5 minutes. Keep turning and rolling the meatballs around the pan until lightly browned then transfer to a plate.
To make the sauce, pour the sunflower oil into a medium non-stick saucepan and add the onion. Fry for 4 minutes, stirring regularly, then add the garlic and fry for 1 minute more.
Tip the tomatoes, red wine and water into the pan and bring to a gentle simmer. Cook for 5 minutes, stirring regularly. Add the browned meatballs to the sauce and bring back to a simmer.
Cover the pan loosely with a lid and leave the meatballs to simmer gently in the sauce for 20 minutes, stirring occasionally. After 20 minutes, remove the lid and continue simmering gently for another 15-20 minutes or until the sauce is thick. Stir often and add a little extra water is the sauce reduces too quickly.

Serve hot with a small portion of pasta or lots of freshly cooked vegetables.

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