Baked Chilli & Garlic Meatballs in Red Wine Sauce

Baked Chilli & Garlic Meatballs in Red Wine Sauce


1 packet Harvey Beef Chilli & Garlic Meatballs

1 tbsp olive oil

50g mozzerella cheese, grated

A sprig of fresh basil


For the red wine sauce

1 tbsp olive oil

1 brown onion, chopped

3 garlic cloves, finely chopped

200ml red wine

1 tsp dried mixed herbs

2 tbsp tomato paste

400g tin chopped tomatoes

400ml salt reduced liquid beef stock

Salt & pepper


Heat a deep frypan to a medium high heat, cook meatballs in a little oil stirring regularly until browned. Remove from heat and set aside into a shallow baking dish.

In the same pan, add olive oil, onion, garlic and sauté gently until soft, approximately 5 minutes. Add tomato paste & cook for 1 minute longer. Add red wine and reduce by half. Add the chopped tomato, herbs & beef stock and bring to a simmer.

Pour the sauce over the meatballs to come half way up the side of the dish, sprinkle with cheese and bake at 160c for approximately 30 minutes, or until cheese is golden. Top with fresh basil & serve with garlic bread or a garden salad.


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