Glamsquad Magazine August 2022

FOOD
• 3/4 cup / 75g Sun Dried
Tomatoes, finely diced
• 1/4 cup Fresh Parsley,
finely diced (plus more to garnish)
• 1 medium Onion, finely
diced
• 2 cloves of Garlic,
minced
• 1 tbsp Worcestershire
Sauce
• 1 tbsp Tomato Puree
(Tomato Paste in US)
• 1 tsp Dried Oregano
• 1/2 tsp Chipotle Flakes,
or to taste (can sub regular chilli
flakes)
• Salt, Pepper & Sugar, to
taste
• Olive Oil, as needed
• Parmesan, to serve
Instructions:
Add a good drizzle of oil to a
large pot over medium-high heat
and add your meatballs. Fry them
until they get a nice crust on
them, turning regularly. You don’t
need to cook them right through
at this point, just ensure they
caramelize and brown. Remove
from pan and drain excess fat if
needed (around 1 tbsp left is fine
and will add flavour).
Turn heat down to medium
and add in your onion into the
oil/fat. Fry until they begin to turn
golden, then add in sun dried
tomatoes and garlic. Continue
frying for 1-2 more minutes until
the tomatoes soften and the
garlic browns, then add in your
tomato puree. Fry for a minute or
so, then pour in your passata.
Wash out the jar with a little
water, then pour in beef stock
and Worcestershire sauce. Add
in parsley, oregano, chilli flakes,
salt, pepper and a good pinch
of sugar (to taste). Give it a
stir and deglaze the pot with
your wooden spoon. Add your
meatballs back in, give it one
final stir, turn the heat to low then
pop on the lid and simmer for
30-45mins.
This will allow the meatballs to
become soft and juicy, it’ll also
allow them release flavour into
the sauce. If you’re pushed for
time even 10-15mins will help, just
ensure you keep a heavy lid on
so the sauce doesn’t reduce.
Take off the lid, pour in your
rice and give it all a good stir. Pop
the lid back on and simmer for
15mins, or until the rice is cooked
through, stirring occasionally. If
you over reduce just add in a
splash of water to help the rice
cook through if needed.
Serve up with extra parsley and
a good helping of parmesan!
Important Notes:
a) Meatballs - Aim for around
20, this will feed 5 people (4
meatballs each). Check out
my Soft and Juicy Meatballs for
homemade ones!
b) Sugar - The sugar will help
balance out the acidity from the
tomatoes and the saltiness of the
meatballs and stock. I usually go
for around 1/2 tsp, but work to
preference. I recommend starting
off with less then adjusting after
everything has cooked if you’re
unsure.
c) Leftovers - Any leftovers
I recommend allowing to
completely cool, then pop in an
airtight container in the fridge (2-3
days, longer at your discretion) or
freezer (up to 1 month). Allow to
thaw then reheat on the stove at
a low heat with a splash of water
to loosen up the sauce.
d) Calories - based on using 1
tbsp olive oil, 1/2 tsp sugar and no
extra parmesan.
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