1 fresh red Chilli roughly chopped
1 Lemon zested or rind peeled
Small handfull Rosmary, leaves picked
1 large Red Onion finely chopped
2 cloves Garlic finely chopped
750g best quality Beef mince preferaby organic (We use Hohepa)
2 handfulls fresh picked Parsley chopped
2 tins chopped Tomatoes
Salt & Pepper
Pecorino or Parmesan grated on the coarse grater
Packet of thick ribbon Pasta
Preheat oven to 180 degrees (or prepare in advance the wood fired oven). Put Chilli, Lemon zest, Rosemary & a few good generous slugs of Olive Oil in a mortar & pestle & give it a good pounding to infuse all the flavours into the oil. Pour the oil off into a fry pan (leaving the bits behind) & fry half the quantity of the red onion & garlic over a low medium heat until golden (around 10 minutes). Add chopped tomatoes a good grind of black pepper & two good pinches of salt. Let slowly bubble away over a low heat stirring occasionly whilst you make the meat balls. In a large bowl add other half of onion & garlic with the mince, chopped parsley, a good grind of pepper & 2 pinches of salt & mix well with your hands. Roll into small balls & put into a well oiled oven proof dish.
Put Meatballs into oven & cook until golden brown (about 20 – 30 minutes). Whilst the meatballs are cooking put a large pot of well salted water on & bring to the boil. Cook according to packet instructions or until aldente. Pull meatballs out of oven pour over hot tomato sauce & sprinkle liberally with the Pecorino. Serve immediately & garnish with extra parsley & pecorino.