Meatballs in a Thick Tomato Sauce

served over mashed potatoes

INGREDIENTS

For the Meatballs

700grams ground beef (can substitute with lamb or pork)

1 grated medium sized onion

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon all spice

1 teaspoon salt

1/4 teaspoon black pepper

1 1/2 teaspoon Worcestershire sauce

2 sliced wholewheat bread

2 eggs

1 tablespoon olive oil

Tomato Sauce

3 crushed garlic

1 grated medium sized onion

3 tablespoon tomato paste

700g bottle tomato passata puree

200ml chicken stock or water

1 sprig rosemary

2 tablespoon olive oil

DIRECTIONS:

1. Blend sliced bread in a blender till it turns into soft crumbs

2. Add the bread to the beef and combine all the other ingredients and roll into medium sized balls

3. Shallow fry in a pan with olive oil on medium heat to brown the meatballs

4. Heat olive oil in a dutch oven or pot and cook the onion and garlic for 5 minutes on medium-low heat

5. Add the tomato paste, tomato passata, rosemary and chicken stock. Stir and increase the heat to medium-high

6. When the tomato sauce starts to boil add in the meatballs, gently stir so the meatballs are covered in the sauce

7. Turn down the heat to low and let it simmer for 1 hour

8. serve with mashed potatoes and steamed vegetables like broccoli and carrots

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Meatballs in thick tomato sauce.pdf

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