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Italian Meatballs
Ingredients:
Tomato sauce
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2 x tins of chopped tomatoes.
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1 cup (250ml) white wine.
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1 onion, finely chopped.
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2
cloves of garlic, finely chopped.
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1 tablespoon tomato paste.
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2 tablespoons of olive oil.
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1 teaspoon caster sugar.
Meatballs
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500g beef or
veal mince.
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2 cloves of
garlic, finely chopped.
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1 small onion,
finely chopped.
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2 slices of
white bread, crusts removed, cubes.
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1/4 cup of
chopped fresh parsley.
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1 egg, lightly
beaten.
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1/4 cup of
Parmesan cheese, grated.
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1/3 cup of
milk.
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Flour, for
coating.
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Oil, for
frying.
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Grated
parmesan, to serve.
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Salt & pepper
to taste.
Tomato sauce:
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Add onion &
garlic to a pan & cook until translucent.
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Add tinned
tomatoes, white wine, tomato paste & sugar.
Simmer for 30-45 minutes.
Meatballs:
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Soak the bread
in milk, leave to soften for 5 minutes then
squeeze out excess liquid.
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Place the
bread into a mixing bowl with mince,
garlic, onion, parmesan cheese, parsley &
egg. Season well with salt & pepper.
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Cook the
meatballs in batches until golden brown.
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Add the
browned meatballs to the tomato sauce.
Simmer over a low heat for 30 minutes.
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Top with
parmesan.
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