These smell delicious even before they go into the oven. Serve with top-quality pasta like our favourite, Martelli from Panzano in Tuscany, or potatoes roasted with rosemary.
Wine Suggestion: naturally this goes with Chianti, but feel free to adventure a bit further if you like as a good Brunello with a bit of age will make this feel a bit special despite the humble ingredients. Don’t use your best wine in the sauce though; we used a nice, but inexpensive Bordeaux which had good fruit and tannin.
Chianti-baked Meatballs – serves 4
FOR THE MEATBALLS:
- 500g beef mince
- 1 onion, very finely chopped
- 2 cloves of garlic, crushed
- 50g black olives, stoned and chopped
- 50g fresh breadcrumbs
- 25g Parmesan, finely grated
- 1 egg, lightly beaten
- 1 tsp paprika
- 1 long red chilli, deseeded and finely chopped
- 2-3 tbsp chopped parsley
FOR THE SAUCE:
- 2 tbsp olive oil
- 250ml Chianti (or other red wine)
- 2 x 400g tins chopped tomatoes
- 2 tsp caster sugar
- a large handful of basil, chopped
Heat the oven to 220C/Fan 200C/Gas 7.
Mix all the meatball ingredients together in a large bowl – the easiest way is to use clean hands. When everything is mixed together really well, wet your hands and roll into small or large meatballs (aim for 12 large meatballs or 20 small ones).
Gently toss the meatballs in 2tbsp of olive oil in an ovenproof shallow casserole or roasting tray. Try to find one that is just big enough to fit the meatballs but not so they are squashed together.
Bake the meatballs for 10 minutes, then pour over the wine and turn the meatballs over to make sure they are coated. Return to the oven for another 10 minutes. Stir in the tomatoes, sugar and basil, then cook for another 20-25 minutes or until bubbling and thickened.
Serve with pasta or roast potatoes with rosemary.
(Original recipe by Jo Pratt in BBC Olive Magazine, March 2007.)
Jono & Jules do food & wine 
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