Meatballs

This is a very simple meal to make, and is really good for when entertaining as once the initial prep is done, you can leave it for as long as needed.

1. 1

   1) Still in the tray, coat the whole of the mince with Black Pepper, don't be afraid, give it a good coating! With your hands, squeeze all of the mince together so the pepper is distributed evenly throughout the mixture.
   
   2) Once the mixture resembles something like a giant tray shaped burger, pull away even sized sections of the meat, roll in your hand until you have a firm textured ball. Put aside on a try or plate. Continue to do this with the rest of the mix.
   
   3) Upon making the balls, heat a large, deep, heavy based,frying pan, or casserole dish with a little oil, and place the balls in to cook through (the time will vary on the size of your balls).
   
   4)Boil a pan of water (or get it from the kettle), Slice a 'x' into the tomatoes at the base and tip, and place all of the tomatoes gently in for around 1-2 minutes, remove from the heat and submerge the tomatoes into cold water (this helps to peel them), once cool to touch, with a knife remove the skin with should easily peel away, chop the tomatoes and set aside.
   
   5) Turn the meatballs and if they are around half way done, chop however you like the onion and add half to the pan with the meatballs. Also chuck in the Cubed Choritzo Sausage
   
   6) Once the meatballs are cooked through, add the passata, garlic, chopped tomatoes, Chilli powder, a bit more pepper if you want, and Paprika and gently mix or fold the sauce, so it's all mixed thoroughly
   
   7)Bring to the boil and reduce to a gentle boil/just a bit more than simmer and leave for 25 minutes (or longer if your sauce is a little runny)or are going to be serving later.
   
   Serve with either rice or pasta, or some crusty bread if you're doing it as a starter. Serve with cheese if you like.