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Cheesy Texas meatballs
Serves 6 Starters and mains
For the sauce
- 2tbsp olive oil
- 1 onion, finely diced
- 8 garlic cloves, crushed
- 2 red peppers, deseeded and diced
- 6 tomatoes, quartered
- 1 x 400g can chopped tomatoes
- 400ml filter coffee
- 4tbsp dark brown sugar
- 2tbsp black treacle
- 100ml tomato ketchup
- 4tbsp red wine vinegar or 2tbsp Worcestershire sauce
- 1 red chilli, sliced
- 3 star anise
- 1tsp dried oregano
- 2tsp smoked paprika
- 1 x 400g can kidney beans, drained
For the meatballs
- 1kg lean minced beef
- 2tbsp panko breadcrumbs
- 1 medium egg
- 1 medium egg yolk
- 1tbsp Dijon mustard
- 200g Cheddar cheese, finely grated
Method
To make the sauce, heat the oil in a large casserole dish and fry the onion and garlic for a few minutes. Stir in the peppers, then add the fresh and canned tomatoes, coffee, brown sugar, treacle, tomato ketchup, vinegar (or Worcestershire sauce), chilli, oregano, spices and kidney beans. Bring to the boil and simmer for 10 minutes.
Put the mince into a large bowl. Add the breadcrumbs, egg and egg yolk and mustard, and season well with salt and pepper. Mix everything together thoroughly. Divide the mixture into 12 and shape into balls.
Remove and discard the star anise from the sauce, taste and adjust the seasoning of the sauce. Drop the meatballs in and gently simmer for 5-10 minutes, turning occasionally. Preheat the grill.
Once the meatballs are cooked, sprinkle some grated cheese over each and place under the grill for a couple of minutes until bubbling and golden.
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