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Meatballs In Buckfast Tomato Sauce

Meatballs In Buckfast Tomato Sauce

4-6 Portions


    • 225gr minced pork
    • 225gr minced lean beef
    • 1 medium onion, peeled and fine chopped
    • 4 cloves garlic, peeled and fine chopped
    • 1tbsp basil leaves chopped
    • 2tbsp Buckfast
    • ½ tsp ground cinnamon
    • 10 turns of black pepper from a mill
    • good pinch of salt
    • 4tbsp rapeseed oil (can use olive oil)
    Buckfast Tomato Sauce
    • 125ml Buckfast
    • 125ml chicken stock (can be made from a cube)
    • 4tbsp rapeseed oil (can use olive oil)
    • 1 med onion, peeled and fine chopped
    • 1 celery stick, washed and fine chopped
    • 2 cloves garlic, peeled and fine chopped
    • 1/4tsp ground cinnamon
    • pinch ground cumin
    • pinch of chilli powder
    • 2 x 400gr tins chopped tomatoes
    • 1 tbsp tomato puree
    • salt



    In a shallow pan heat 3 tbsp of the oil and add the chopped onion and garlic – cook gently till soft but without colour (about 4/5 mins). Take pan from heat and leave to cool completely.
    In a large bowl – place the meats, chopped basil, cinnamon, pepper, salt and buckfast. Add the cooled onion and garlic. Mix well by hand to make a sticky mass.
    Form into even sized balls (mix will yield about 16 good sized balls) – (tip > rinse your hands in cold water and whilst still damp roll the balls, this will stop them sticking to you!)
    Heat remaining rapeseed oil in a frying pan and cook the meatballs for for 5 – 8 mins, rolling them occasionally so they cook and colour evenly.
    Lift out of pan and add to the sauce.

    Tomato Sauce:

    Heat oil in a saucepan add the onions, garlic and celery cook gently without colour till soft (about 5 mins).
    Stir in the puree cook for a further 2 mins then add all the remaining ingredients except the salt.
    Simmer the sauce uncovered for approximately an hour. Stir from time to time. If it becomes too thick and is drying out add a little cold water. Adjust seasoning with a little salt if required.
    Blitz with a stick blender till smooth or leave chunky.
    Add the meatballs and re heat.
    Serve piping hot with plain boiled rice and a scattering of torn basil leaves!

    This recipe was created by Martin Blunos - Martin Lauris Blunos (born 11 April 1960) is a British TV chef. Blunos earned two Michelin Guide stars at his restaurant Lettonie, first in Bristol and then in Bath.

    Note – this recipe is a particular favourite of mine because it’s so different from the norm!!

    Find more Buckfast Recipes from Martin by clicking here.

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