This quick and easy recipe adds a fantastic top note to the full flavour of a Pembrokeshire Heathland Beef burger. Takes 5 minutes to prepare and 15 minutes to cook. Best sampled outdoors with a cold one by the barbie!
- 500g passata
- 1 tablespoon of Worcester sauce
- 1 teaspoon of chilli sauce (or Tabasco sauce)
- 2 tablespoon of dark brown soft sugar
- 1 teaspoon of Dijon mustard
- 1 teaspoon of white wine vinegar
- 1 teaspoon of ground pepper
- Add all ingredients to a large saucepan and cook over medium heat for about 15 minutes, stirring constantly until thick.
- Pour into sterilized jars and refrigerate until ready to use.
Pembrokeshire Heathland Beef Meatballs and tomato sauce
For the meatballs
150g/5½oz minced Cig Tir Comin – Pembrokeshire Heathland Beef
1 garlic clove, finely chopped
1 free-range egg, beaten
2 tbsp plain flour
2 tbsp olive oil
For the sauce
½ onion, finely chopped
1 garlic clove, crushed
1 tomato, seeds removed, chopped
4 tbsp tomato ketchup
salt and freshly ground black pepper
2 tbsp chopped fresh parsley
1. For the meatballs, place all of the meatball ingredients except the oil in a bowl and mix well to combine. Shape into small meatballs with wet hands.
2. Heat the olive oil in a pan and fry the meatballs for 5-6 minutes, turning frequently, until browned all over and cooked through. Remove the meatballs from the pan and set aside.
3. For the sauce, fry the onion and garlic in the pan the meatballs were cooked in for 2-3 minutes, or until softened, then stir the tomato and ketchup. Season, to taste, with salt and freshly ground black pepper. Simmer for 3-4 minutes, or until the tomatoes are tender, then stir in the chopped parsley.
4. To serve, return the meatballs to the pan to warm through in the sauce, then spoon into a shallow serving bowl. Serve immediately.