Saturday, 31 January 2009

Spicy Meat Balls with a Smooth Chilli and Tomato Sauce

Receita em Portugues AQUI


The meat balls are back, after a request I received for spicy ones.

Recipe Ingredients:

  • 400grs minced Beef
  • 1 hand full of bread crumbs
  • 1 egg (whole)
  • 1 full onion finely chopped
  • 3 garlic cloves (minced)
  • 1 coriander bunch (finely chopped)
  • 300grs of fresh fettuccine
  • 1 tin of tomatoes
  • 1/3 of a glass fresh cream
  • 2 level two chillies (finely chopped with the seeds, for less hot remove seeds and white veins inside the chillies)
  • a pinch of chili powder
  • Salt and pepper to taste
  • some olive oil
  • 1 chicken stock cube
  • a tea spoon of flour diluted in a little water (to thicken sauce)




On a deep pan put some water and salt and a drizzle of oil and boiled the pasta it takes only about 5 minutes to do as is fresh pasta (fettuccine), bearing in mind the sauce may take a little longer to make, make sure only to make the paste 5 minutes before the sauce is ready, so all comes out at the same time.

To make the meat balls, put the minced meat in a bowl, and put there also the parsley finely chopped, 1 garlic clove minced, a pinch of black pepper a pinch of salt and a pinch of chilli powder, the bread crumbs and the egg. With your hands mix it all very well and shape pieces of the meat into balls, and set these aside.

For the sauce on a frying pan or wok put in a glug of olive oil, once very hot add the onion, the garlic, the chilli and season it (salt and pepper to taste), cook these for about 5 minutes then add the meat balls, and turn them around to seal them, once fully sealed (brown all around) ad the tomato and chicken stock cube, let them cook for another 7 minutes, and now add the cream and the water with flour, and that will make just a nice sauce, let it cook a further 3 minutes (or more) as if you want the sauce tastier and thicker you can let it simmer for longer.

This one was really delicious, and fiery hot...most of the heat is felt around the lips as is fresh chillies. And you must admit the dish is very colourful and fiery too. You can see the steam coming of it yum yum!!


10 comments:

Ana Powell said...

Hi
Great food for these cold days.
And with a hint of chili, even better.
Have a great weekend x

Ricardo said...

It great for this time of year ...entirely agree, as to the hint of chilli ...well ours we made it fairly hot, the kind of hot that get's your lips burning...but I love it like this...however as said on recipe if the seeds and veins of chillies are removed will be fairly mild.. (for those that are afraid lol)

Thx for visit and comment I luv'd it

Alexandra Moura said...

Hum,deliciuos, have a nice weekend bjs Alexis.

Ricardo said...

Thank you sweetie, appreciated. Have a nice weekend too...mine will be great today I am celebrating my anniversary with my wife 22 years together WOW clap clap clap. :)

Chef E said...

Man my weakness is this plate of goodness...time for some, and I only eat it once a month now, with my trying to loose...and those potato boats did not help :)

Ricardo said...

I am so sorry for that, but I can't help it, the kids won't let me do salads, which I assume would help you...but forget them these dishes are much more tastier...just spend a few more hours in the gym :) (joke).
I love it when you pop around is always great to hear you...I am happy the food pleases you even though doesn't the rest of you..luv ya ..thx again Chef E xx

Tangled Noodle said...

I love the addition of cream to the sauce!

Ricardo said...

When chilli is to hot people tend to eat a little bread with butter, the cream is to take the edge of the chilli as bread and butter does, and it did work to some extent also made the cream smoother. I am happy that you enjoyed this, as it was actually quite good. Thx for the visit and for the comment. xxx :)

jordanmassive said...

mmm looks so tasty

Ricardo said...

V funny... lol, thanks for your comment and revisit. :)

Attribute

If you use any recipes from this site on your blog and/or are inspired by them in the making of a dish on your blog, please acknowledge it by attributing a link as a thank you concerning it's source.... THANK YOU.

PS:
No spam or advertizing will ever be plubished here, don't even try as all comments are checked before publishing.
If you want to place an advert here, payment must be arranjed first.

Rico - Tried and Tested Recipes

Hi my name is Rico (short for Ricardo) will regularly add more food content to this blog, all my recipes are tried and tested, as I make them and eat them as well as my family, so I wouldn't give you something that is not good.

Recipes published here, will try to conform to the following criteria:

-Easy to create or bake.
-Will be nutritious, wholesome and healthy as well as economical too.
- Will be varied and inventive, mostly created by me.
-Occasionally I will treat you to some indulgent ones. But just as a treat. lol :)
- If I use other blog recipes will be to pey homenage and I will definitly link it, appreciated if the same is done for mine.

I will try to respond to all comments made, and visit their owners, however I run a no strings attached blog here when I comment on other blogs I do not expect to have them come here the same way I don't accept if I am commented on that the person will expect my visit to their blog, no commitments, but as I said I will try.

I also want this opportunity to say, thank you al that have continuously vsited me and new people visiting me you are the reason why I am here, I am not here just to get numbrs or self publicise, I am here for real friends and real opinions and to be nice to all. THANK YOU ALL :) xx

Don't just visit in a rush...subscribe to a feed, get updated automatically when I put new foods up, it is fun.