Major Toms MeatBalls

1. Start by combining beef, pork and 20g of seasoning in a bowl.  Get some gloves on and it all a good mix and roll into ping pong sized balls.  Cover and put back in the fridge to set.
2. Add carrot, onion and celery to a large pot over a medium low heat.  Stir regularly for around 10 mins until the veggies have softened.  Add garlic and rosemary and gently cook for a further 2 more minutes.
3. Turn up heat to medium high and add red wine, tin of tomatoes, 20g of your choice of seasoning and water – in this case Ragu Major Tom.  Stir to combine and bring to a gentle simmer with the lid on for 20 minutes.
4. Heat an oven proof frying pan to high.  Add a splash of oil and add the meatballs.  Cook meatballs on all sides, we’re looking to sear the outsides to lock in the juices and to keep the shape of the balls.  You may need to do this in batches.  Once browned all over, put in the oven at 160c for approx. 20 mins until meatballs have reached an internal temperature of 74c.
5. Whilst meatballs are in the oven, remove the lid from the sauce and simmer until desired thickness is achieved.  I blended the sauce to make it smoother but that is entirely optional.
6. Serve meatballs on a bed of tagliatelle, smothered in sauce with a sprinkle of parsley, parmesan and some freshly cracked black pepper.  Delicious!!

Recipe Note

Suggested combos to try:

• Garlic and herb meatballs with Italian stallion sauce
• The General meatballs with a Red Cajun seasoned sauce
• Tandoori meatballs with Gosht Bengal Curry Sauce
• Cuban Meatballs with Ras El Hanout Sauce