Spicy Italian Meatballs

an capall

an capall

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Joined
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I am hosting about 50 people tomorrow for lunch and drinks and need another dish. I have a good recipe for meatballs but it is too intricate for mass production. Does anybody have a good recipe that (i) can be made quickly (ii) can be precooked or (iii) slow cooked?

I thank you.
 
Carmelised Onion tart and quiche for the veggies. ( Yes I am afraid I no some.)

Chicken with a white wine pesto sauce.

Meatballs - Mrs AC took matters ito her own hands.

Sorted.
 
If Mr + Mrs Ac are looking for a quick easy recipe this won't be far from perfect . Personally I would do alot of pecorino shaved off the block and if you can get your hands on any smoked sun dried tomatoes chuck a few in to the mix :)


Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins




Ingredients
600g/1lb 5oz spaghetti
250g/8¾oz minced beef
1 egg
100g/3½oz "00" or strong flour
600g/1lb 5oz tinned, chopped tomatoes
1 medium onion, finely sliced
1 red chilli, finely sliced
small glass of red wine
90ml/3¼fl oz olive oil
good handful of flatleaf parsley, finely chopped
100g/3½oz pecorino cheese
salt to taste

Method
1. In a large bowl, mix the minced beef, egg and parsley together. Season to taste.
2. Now take a teaspoon of mixture and, in your hand, roll it into a ball. Dust the ball in flour and put to one side. Repeat with the rest of the mixture.
3. In a frying pan, gently sauté the onions and chilli in the olive oil until soft.
4. Add the meatballs and gently fry until golden brown.
5. Now add the red wine and simmer for approximately two minutes. Once the wine has evaporated, pour in the chopped tomatoes. Season to taste and cook for a further four minutes.
6. In the meantime, cook the pasta in boiling, salted water until al dente. Drain and add to the sauce.
7. Mix well and serve with freshly grated pecorino.
 
Alternatively (and I know its too late for tomorrow) - v easy chicken dish.

Chicken thighs (2 per person)
about 6 peeled garlic cloves per thigh
some fresh basil leaves
quartered lemons
good slosh of olive oil
salt & fresh black pepper

chuck all together in pan and roast for about 30 mins (180 C) - serve with a basic green salad to mop up juices & crusty bread.
 
Phone up the nearest Indian takeaway and order 50 poppadoms, 20 naan bread, 10 boxes of rice, 10 boxes of chicken korma, plus 100 paper plates (use doubled) and bang them on the bill. Just bung a few strands of fresh coriander on the top of the chicken and tell your guests it's a house speciality. (Not your house, but still a speciality.) Virtually labour-free, and what's left can be frozen to feed the next batch of guests. :blink:
 
And don't forget to slip some kind of meat ingredient into the vegetarian dish.

It'll make you feel less irritated about having to invite them.
 
Thank you all very much. All is done but I'll bookmark the recipes.

(Venusian - can saliva be interpreted as a meat product if it dispensed from between the teeth?)
 
Re the Gallic Kitchen, their home page would put me off. I really am not keen on those finger buffets. I like to sit down at a table and eat real food with a knife and fork. I also find it easier to cater for large numbers if I do real food. It's as easy to cook steak pie, beef bourgignon, poached salmon or a chicken casserole for 20 as it is for 4.
 
As a rather large number myself, I reckon I could manage that lot, Maurice, just as long as you didn't expect me to want too many seconds. Wot, no gruel? :o
 
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