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Meatballs in Blood Sauce with Worms




Source of Recipe


Somerfield Stores


List of Ingredients




FOR THE MEATBALLS

* 1 x 500g packet Somerfield minced beef
* 100g (4oz) Somerfield smoked streaky bacon, very finely chopped
* 1/2 small onion, grated
* 5ml (1tsp) dried oregano
* 1 egg yolk

FOR THE SAUCE

* 15ml (1tbsp) Somerfield olive oil
* 1 onion, chopped
* 1 clove garlic, chopped
* 1 x 560g jar passatta
* 15ml (1tbsp) tomato purée
* 5ml (1tsp) dried mixed herbs
* 5ml (1tsp) redcurrant jelly
* salt and freshly ground
* black pepper
* 250g (9oz) Somerfield spaghetti


Recipe



1. To make the meatballs: Place the beef, bacon, onion, oregano, egg yolk and seasoning in a large bowl and mix together thoroughly. Divide the mixture in 58 small pieces and roll into balls. Place on a baking sheet and cover and chill for 30 minutes.
2. Heat the oil in a large frying pan and cook the balls, in batches if necessary, for 10-15 minutes, turning occasionally, until browned. Using a slotted spoon transfer the meatballs to a plate and keep warm.
3. For the sauce: Add the oil to the pan and cook the onion and garlic for 5 minutes, until softened. Add the passatta, tomato purée, herbs, redcurrant jelly and seasoning. Bring to the boil and simmer for 10 minutes.
4. Meanwhile break the spaghetti in half and half again. Bring a large pan of water to a rolling boil and cook the pasta following packet instructions. Drain.
5. Add the meatballs to the sauce and heat through. Toss in the spaghetti and serve.
Serves*: 6-8