[Mirabelle]

Some of the best meatballs I've ever eaten came from humble little bistro in the Rhône district of France. The owner let me watch her make the delectable things, so once I came home, I made a batch for the family's evening dinner. Remembering how popular the meatballs were with us, I doubled the recipe.

Meatballs

This recipe has been reduced to serve 4.

500g good-quality minced beef steak (ground beef in America)
1 onion, peeled and very finely chopped
1 garlic clove, peeled and finely chopped
50g white sourdough breadcrumbs
about 30g cheddar, grated
2 generous handfuls chopped flat-leaf parsley, plus extra to finish
sea salt and freshly ground black pepper
1 large egg, lightly beaten
2 tbs olive oil

For the tomato sauce:

2 tbs olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
120ml dry white wine
2 x 400g tins chopped tomatoes
100ml water
1-2 tbs caster sugar
sea salt and black pepper


To make the meatballs, mix the minced beef, onion, garlic, breadcrumbs, cheese and parsley together in a large bowl until combined. Season well and add the beaten egg to bind, mixing with your hands. Break off a small piece of the mixture, shape into a ball and fry in an oiled pan until cooked, then taste for seasoning. Adjust the seasoning of the uncooked mixture as necessary. With damp hands, shape the mixture into about 16 meatballs, trying not to press them too tightly. Place on a large plate, cover with clingfilm and chill for at least 30 minutes to allow them to firm up.

Meanwhile, make the sauce. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden. Increase the heat slightly and pour in the wine. Let it bubble until reduced by half, then stir in the chopped tomatoes, water and sugar. Season with salt and pepper. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat.

To cook the meatballs, heat the olive oil in a large, wide pan. Add the chilled meatballs and fry for 5 minutes, turning frequently, until browned all over. Pour the tomato sauce over them and simmer for a further 10-15 minutes, until the meatballs are cooked through.

Divide the meatballs and tomato sauce among warm bowls and sprinkle with chopped parsley to serve.