Junior Cycle Home Economics Recipe and Evaluation Handbook 36 Meatballs in Spicy Tomato Sauce Learning Intentions


✰ Use a variety of preparation and cooking techniques to make this dish.


✰ Demonstrate creative skills in serving this dish attractively.


✰ Apply appropriate hygiene and safety rules when making this dish.


✰ Evaluate the sensory attributes of this dish and its contribution to a healthy diet.


✰ Evaluate the effect of an ingredient on the sensory attributes of a dish.


Equipment Serves: 4 45 mins Perfect dish for all class lengths. Ingredients


FOR THE SAUCE: ½ onion


3 cloves garlic


1 fresh chilli/tsp chilli fl akes 2 tbsp olive oil 1 tin tomatoes


2 tbsp tomato purée pinch salt and pepper 1 tsp sugar


FOR THE MEATBALLS: 400 g minced meat (normally beef is used but turkey/pork/lamb are also suitable)


50 g mozzarella 1 egg


½ onion


salt and pepper 2 tbsp plain fl our


200 g pasta


fresh basil (for the sauce and to garnish)


Chopping board(s) (colour-coded), sharp knife, garlic crusher, tin opener, grater, two large saucepans, frying pan, mixing bowl, wooden spoon, colander, cutlery, two large plates (for cutlery).


Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT.


2. To make the sauce: Top and tail, peel, halve and fi nely dice one onion. Peel and crush the garlic. Deseed the chilli and chop fi nely. Heat half the oil in a saucepan and sauté the garlic and half the onion for 3 mins. Add the tin of tomatoes, tomato purée, salt, pepper and sugar. Bring it to the boil and simmer for 15 mins.


3. To make the meatball mixture: Grate the mozzarella. Lightly beat the egg. Mix these with the meat and the other half of the diced onion and salt and pepper in a large bowl.


4. To make the meatballs: Roll a


tablespoon of meatball mixture into a ball and then roll this in the fl our. Repeat until all the mixture is used.


5. Heat the remaining oil in the frying pan. Gently brown the meatballs – tossing them with two spoons will help.


6. Add the browned meatballs into the simmering sauce. Continue to cook the meatballs gently in the sauce for another 15 mins.


7. Boil the pasta for 10–12 mins until al dente. 8. Chop the basil and put half into the sauce. 9. Strain the pasta in the colander.


10. Serve the meatballs on top of the pasta with the remaining basil as a garnish.


UNIT 5 135


TOP TIP


This meatball mxture could be shaped into burger patties for a summer barbeque. Always try to adapt your favourite recipes to make other meals.


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