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–+ servings

Chianti Baked Meatballs Recipe

Savor these beefy meatballs seasoned with Parmesan, olives, paprika, fresh chili, and parsley. Baked in a rich Chianti, basil, and tomato sauce, these flavorful meatballs are served alongside spaghetti and crusty garlic bread.
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Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

Bread

  • 1 stick garlic bread

meat balls

  • 30 grams black olives
  • black pepper (to taste)
  • 0.5 whole fresh chilli
  • 2 sprig fresh parsley
  • 1 cloves garlic
  • 0.5 whole onions
  • 0.5 tsp paprika
  • 15 grams parmesan or pecorino cheese
  • salt (to taste)
  • 1 slices brown bread
  • 1 tbsp olive oil
  • 1 whole egg
  • 250 grams mince beef

Pasta

  • 150 grams spaghetti

Sauce

  • black pepper (to taste)
  • 100 grams cherry tomatoes
  • 3 sprig fresh basil
  • 125 ml Chianti red wine
  • salt (to taste)
  • 2 grams granulated sugar
  • 1 tin tinned tomatoes

Instructions
 

  • finely grate the parmesan, chop the olives, peel and crush the garlic, peel and chop the onion(s) finely, add the ingredients to a bowl
  • using a food processor blend the bread into fresh breadcrumbs, blend until the contents forms a crumb, empty the contents of the food processor into a the olive and parmesan bowl, add the mince beef, add the paprika, stir to mix the ingredients, set the oven to 220C 425F or gas mark 7
  • wash and finely chop the chilli, wash and finely chop the fresh parsley, add to the meatball mixture
  • place the egg(s) in a small bowl, beat the egg, add the egg to the meatball mixture, stir to mix the ingredients, season with salt and pepper
  • take a large spoonful of the mixture and with damp hands shape the mixture into a meatball, repeat until all the mixture has been formed into "meatballs", place a drop of oil in the oven proof dish, lightly toss the meatballs in the olive oil, place in the oven, cook for 10 mins
  • wash the cherry tomatoes and then slice in half, remove the meatballs from the oven, add the cherry tomatoes, add the wine, place in the oven, cook for 10 mins
  • remove the meatballs from the oven, add the tinned tomatoes, add the sugar, wash and tear the basil leaves add to the sauce, season with salt and pepper, place in the oven, cook for 15 mins to 20 mins
  • half fill a pan with water and boil, add a spot of olive oil and a pinch of salt to the boiling water, add the pasta to the boiling water and cook until tender but with a slight bite
  • about 10 minutes before the meatballs are ready, put the garlic bread on the baking tray and place in the oven follow cooking instructions on packaging
  • drain the pasta reserve a few tbsps of cooking liquid, remove meatballs from the oven, taste and season with salt and pepper if necessary, if the sauce is a bit thick add the reserved pasta water, just enough for the correct consistency
  • divide the pasta between the serving plates
  • place 3 to 5 meatballs on each plate and share the sauce between the serving dishes, if cooking extra meatballs for the freezer store the extra meatballs and sauce in a freezer container allow to cool and then freeze
  • remove garlic bread from the oven, serve the pasta with garlic bread
Keyword Chianti Baked Meatballs Recipe
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