These are pretty simple and go down well any night of the week.
For the meatballs
500g pork & veal mince (you can use beef too)
1 small onion (finely grated)
1 cup breadcrumbs
1 teaspoon paprika
1 teaspoon cumin
1 tablespoon chopped parsley
salt & pepper
Combine all the ingredients and leave in fridge for 1 hour then mould into 1 tablespoon size balls.
For the sauce
4 tablespoons olive oil
1 can chopped tomatoes (blended into paste)
1 cup water
1 onion (finely chopped)
2 garlic cloves (minced)
2 tablespoons tomato puree
1/4 cup red wine or sherry
1/4 teaspoon chilli powder (optional)
1 tablespoon of blended roasted red pepper
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh oregano (chopped)
1 teaspoon powdered oregano
salt & pepper
Fry the onions in the oil for about 6 minutes until golden. Add the garlic and then the parsley, both types of oregano and fry for 1 minute. Add the red wine or sherry and burn off alcohol. Add the tomato paste and then the water. Bring to the boil, reduce heat and stir in the tomato puree. Add the chilli powder and salt & pepper to your taste. Let the liquid simmer for 15-20 minutes.
Meanwhile, in a medium frying pan, drizzle in a little oil and fry the meatballs in batches until they are nicely browned. Pop them into the tomato sauce and gently stir them until well covered. Let them simmer for 15 minutes in the sauce.
With pasta and parmesan. I prefer penne.