Ingredients
500g beef mince
2 slices bread
turned into breadcrumbs
0.5 small spanish onion
finely diced
1 clove garlic
crushed
1 tbsp tomato sauce
1 tbsp soy sauce
1 egg
slightly beaten
2 cups tomato passata
or 2 tins diced tomatoes
1 tbsp fresh basil
finely chopped
1 tbsp olive oil
for frying
Equipment
- 1 Large bowl
- 1 Frying pan with lid
Instructions
- Mix together in a large bowl, the mince, onion, garlic, breadcrumbs, sauces and egg.
- Using your clean hands, mix all the ingredients thoroughly. Shape the meat mixture into small golf ball sized meatballs.
- Add the olive oil to the frying pan and bring to a high heat.
- Add the meatballs to the pan. Turn each one until browned all over.
- Turn the heat down and then add the tomatoes and basil. Turn each meatball over again so that each is coated in the tomato and basil mixture.
- Put a lid on the pan and allow the meatballs to cook through, approximately 20 mins. Turn occasionally.
Notes
Tip
The tomato sauce really doesn’t need anything more as the sauces in the meatballs seem to flavour the whole dish.
Tip
If you find the sauce is drying out a little as the meatballs cook, you could either add a little more tomatoes, stock or water to the frying pan.
Tip
I love to serve this with a long thin spaghetti to make the most of the delicious sauce – and a generous grating of fresh parmasen too of course!
