On Top of Old Smokey

Meat balls are, according to Wikipedia, eaten in various forms in a large part of the earth – they can be grilled, fried, steamed, poached, baked and marinated – eaten with a variety of sauces, or no sauce at all and flavoured with all kinds of spices and herbs, made with fish or vegetables (though technically I’m sure these shouldn’t be called meatballs) the conclusion I came to was you can basically make them up to suit your taste and mood at the moment – so here are the Smokey Meatballs we enjoyed recently:

Smokey Meatballs

For the Meatballs:
400g minced beef
1 heaped tsp smoked paprika (use ordinary paprika if smoked is not available for you)
1/2 tsp wholegrain mustard
1/2 medium onion, finely chopped
1 egg
75g fresh bread crumbs (one thick slice)
Himalayan salt and pepper to taste

Meat Ball ingredients

Using your hands mix the ingredients together and roll into golf-ball size balls – you will be able to make between 16 and 20 – and place on an oiled baking sheet or tin.

Put the tin in an oven, pre-heated to 200c, and cook for 25 minutes.

Ready for the oven

While the meatballs are cooking prepare the Tomato Sauce:
1 tbsp olive oil
1/2 medium onion, finely chopped
1/2 tsp smoked or normal paprika
100 ml red wine or beef stock
2 tins chopped tomatoes
Himalayan salt and pepper
1/2 tsp sugar (optional)

Tomato Sauce ingredients

Heat the oil in a heavy based pan and gently sauté the onion for about 10 minutes, or until softened.  Add the paprika and stir for one minute, add the wine or stock and cook for a further minute, stir in the tomatoes and simmer for about 20 minutes or until the sauce has thickened.

Check and adjust the seasoning.

Tomato Sauce

While the sauce cooks prepare the accompaniments – we ate ours with fresh tagliatelle which only took 4 minutes to cook. Other accompaniments could be rice, couscous, jacket potato and of course the green part – salad and/or green veg.

When the sauce and the meatballs are cooked add the meatballs to the sauce and stir in gently, cook for a further five minutes.

The whole dish can be served with some garnishing as it is…

Smokey Meat Balls in Tomato Sauce


…or as we did, used to top the tagliatelle:

Smokey Meat Balls

It’s at this point you just have to break into song like we did around the dinner table and incase you have forgotten the words they are as follows:

On top of Old Smokey, all covered in cheese,
I lost my poor meatball when somebody sneezed.
It rolled off the table and on to the floor,
And then my poor meatball rolled out of the door.
It rolled down the garden and under a bush,
And now my poor meatball is nothing but mush!

Here’s hoping you enjoy the dish and the sing-song.

About christinamitchelldesigns

"Living Life to the Full - Designing it One Step at a Time"
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2 Responses to On Top of Old Smokey

  1. Anne says:

    Hi Tina, Your smokey meatballs and tomato sauce looks AMAZING! Is that shredded mozzarella or parmesan cheese on top?

    I remembered that song from when I was a kid…. my sister used to sing it to me. 🙂 Thanks for sharing! -Anne

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