From Spanish – Pepita Aris
225g minced beef
4 spring onions, thinly sliced
2 garlic cloves, finely chopped
30ml grated fresh parmesan cheese
2 tsp fresh thyme leaves
1 tbsp olive oil
3 tomatoes chopped
2 tbsp white wine
2 tsp chopped fresh rosemary
pinch of sugar
salt and ground black pepper
fresh thyme to garnish
Put the minced beef in a bowl. Add the spring onions, garlic, parmesan and thyme and plenty of salt and pepper. Stir well to combine, then shape the mixture into small firm balls.
Heat the olive oil in a large, heavy frying pan and cook the meatballs for about 5 minutes, turning frequently, until evenly browned all over.
Add the chopped tomatoes, wine, rosemary and sugar to the pan, with salt and ground black pepper to taste.
Cover the pan and cook gently for about 15 minutes until the tomatoes are pulpy and the meatballs are cooked through. Check the sauce for seasoning and serve the meatballs hot, garnished with the thyme.
This is so easy to make and it doesn’t require egg to bind the meat together. It uses parmesan instead which I think is a much tastier alternative. I am quite happy with the meatballs, I think they are definitely better than the ones you get at La Tasca!