This recipe is from one of our favourite chefs Jo Pratt from her book "in The Mood for food", we tweaked this recipe slightly by adding fresh cherry tomatoes to the sauce.
Exactly where meatballs originate from is not clear, there are early recipes found in Arabia, China and Rome for meatballs that resemble the meatballs we make today.
Our tasty meatballs are made from a combination of minced beef and breadcrumbs. The meatball mixture is combined with chopped olives, grated parmesan, paprika, chopped fresh chilli & parsley. The beef meatballs are cooked in the oven in a tomato sauce made from tinned tomatoes, cherry tomatoes, Chianti wine, and basil. These delicious meatballs are served on spaghetti with garlic bread.
Belgium, Bulgaria and Italy use a mix of pork and beef for their meatballs and flavour them with traditional country herbs and spices
In Greece, meatballs are known as keftédes and include breadcrumbs, onions, parsley and mint.
Meatballs are eaten all over the world all with slightly different regional changes, common accompaniments for meatballs are pasta, rice and mashed potatoes.