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Meatballs from the Missus

Serves: 4

Makes approx: 12-14 Meatballs

Meatballs – Ingredients

500g Lean Mince

2 Slices of Bread

3 Dessert Spoons of Freshly Grated Parmesan

1.5 Teaspoons of Dried Basil

1.5 Teaspoons of Dried Oregano

2 Teaspoons of Pesto (Basil)

2 Cloves of Crushed Garlic

Chopped Chillies (optional)

Salt

Pepper

Method

Place the bread into a blender and blend to breadcrumbs. Add the mince and all the ingredients and blend until mixed. Warm a frying pan with some olive oil and make the meatballs (as a guide take one dessert spoon per meat ball). Fry the meatballs until brown on both sides. Once brown, place to one side.

Sauce – Ingredients

3 Tins of Tomatoes

2 Tablespoons of Olive Oil

2 Dessert Spoons of Tomato Puree

1 Garlic Clove Chopped

Chorizio or Kabanos Chopped (optional)

1.5 Teaspoons of Dried Basil

1.5 Teaspoons of Dried Oregano

3 Teaspoons of Pesto (Basil)

2 Garlic Cloves Crushed

Chopped Chillies (optional)

2 Teaspoons of Salt

1 Teaspoon of Pepper

Pinch of Sugar

Glass of Red Wine (optional)

Method

Blend the tomatoes until smooth. Take a large saucepan and gently warm the olive oil, once warm add the chopped garlic and gently fry (the garlic should remain white to a light golden colour). Carefully add the blend tomatoes and all the remaining ingredients. Once this is done, add the meatballs that you have prepared and put the lid on. Bring to a gentle simmer (approx 10 mins). After the mixture starts to bubble, take the lid off and turn the heat down and let the sauce reduce for 30-45 minutes. The sauce should reduce by a quarter and should be rich and thick. Taste and season with more salt if necessary.

Serve with pasta, bread or both with a sprinkling of parmesan and a cheeky bottle of red!