Christmas Welsh Beef Meatballs

Share this page

Thursday 4th June 2015

Ingredients

450g (1lb) lean minced Welsh Beef

2 cloves garlic, crushed

1tsp cinnamon

Seasoning


For the sauce:

1tbsp olive oil

1 red onion, finely chopped

1 clove garlic, crushed

400g can of chopped tomatoes

1tbsp tomato ketchup

150ml (¼pt) mulled wine

Pinch sugar

50g (2oz) stilton and mozzarella, cut into small cubes

Black pepper

Method

  1. Pre-heat your oven to Gas Mark 5, 190˚C, 375˚F.
  2. Mix together all of the meatball ingredients and shape into about 16 meatballs.
  3. Now heat the oil in a large pan and fry the onion and garlic for about 4 minutes. Once the onion and garlic have begun to soften, add in the rest of the sauce ingredients.
  4. Place the meatballs into the pan with the sauce and bring to the boil.
  5. When the meatballs have set and changed colour, carefully transfer them into a shallow ovenproof dish.
  6. Sprinkle half the meatball dish with stilton and the other half with mozzarella – half for the adults and half for the children (depending on everyone’s taste’s).
  7. Bake for about 25-30 minutes or until the cheese is melted and golden, and the meatballs have cooked through.
  8. Sprinkle with basil and serve the meatballs with toasted pitta breads and coleslaw.

Recipe Information

Serves 4
Calories 286 kcals
Cooking Time

Nutrition Information

Calories 286 kcal

Energy 1199KJ

Fat 12g

Saturates 4.8g

Salt 1.2g

Iron 4.4g

5-a-day 1.5


Print this recipe

Related posts

For centuries, Welsh livestock farmers have played a pivotal role in creating and maintaining the spectacularly beautiful rural landscapes that we know and love.
Despite media coverage to the contrary, the fact remains that Wales is one of the world’s most sustainable places to produce ethically reared and premium quality red meat.
We’ve teamed up with Welsh rugby union outfit Scarlets as part of our #FuelYourPassion campaign
As this year’s Winter Fair was the landmark 30th year, we decided to pull out all the stops with our activities and there was a packed schedule of our ever-popular cooking demos, butchery masterclasses and competitive cook-offs.