Jack Daniel’s Italian Meatballs

Have I got a treat for you!

It’s undeniable, the chill has reached us and although we’ve been caught unawares over the past few days, either by rain or sunshine, the truth of the matter is, Autumn is moving in swiftly. So why not welcome it with open arms and embrace this deliciously moreish dish.

Ingredients (serves 2, with leftovers for sambos!)

20 Meatballs

1 measure Jack Daniels

1 clove garlic (crushed)

1/2 tsp Paprika

1/2 tsp Chilli Powder

1tbsp Honey

Salt (pinch)

Pepper

200g tinned tomatoes

2 tablespoons tomato pureé

Oregano

1 mozzarella ball

2 big handfuls of grated mozzarella cheese

Directions

Turn your oven to 180C/350F.

Bung the meatballs onto a dry pan and fry until browned on the outside (but not cooked through), remove from the pan and set aside.

To the juice left in the pan, add your measure of Jack, crushed garlic, paprika, chilli powder, honey, pinch of salt and a good shake of pepper

Leave bubble for a couple of mins – don’t take your eyes off it mind – then add your tinned tomatoes, pureé and some oregano

After mixing well, it’s time to add your meatballs back into the pan

Toss the meatballs around in the sauce and once covered…well, this is where I had to get Barty out. I’d really rather make this meal in a skillet, but I don’t own one (I know, tis a travesty!), so if you do have one at home, use it for the whole recipe, otherwise, like I had to, transfer the meatballs and sauce into an oven proof dish and then continue!

Shred the mozzarella ball and distribute evenly throughout

Then cover the top with grated mozzarella and add a little more oregano on top. Place (uncovered) into the oven for about 10 minutes

As the cheese gets deliciously melty, set the table and cut up some fresh, crusty bread

Keep an eye on the oven, you’ll know it’s ready once the grated cheese you place on top has melted and is a light golden brown

Serve in the skillet/pot, grab some cutlery or just a slice of yummy bread and dig in!

As you can see, I opted for the latter!

We devoured the whole thing minus major conversation. The only time our reverie was broken was to make yummy noises, or in my case say “YUM! I mean, MMM! YUMMYnomnom!!” all of which, instead of getting laughed at, got a very definite nod and a “yup!” from Himself – marking this dish, a big winner in our house!

Each mouthful is a party – first it’s the smooth and creamy mozzarella, then the rich, garlicky tomato sauce takes over, followed by a hit of spice and rounded out with the soft kick of Jack Daniel’s. It’s punchy and totally nom worthy!

You simply must try it

It’s also brilliant served cold in a baguette for lunch the next day or indeed to accompany a salad, depending on what takes your fancy!

After that you’re on your own, because leftovers never last past day two in our house!

Rxx