A firm favourite with children, these meatballs are yummy served with green vegetables
Recipe Allergy:
Eggs
Gluten
Wheat
Meat
Recipe Ingredients:
For meatballs: 250g (8oz) lean minced organic pork, lamb or beef
half a small organic onion, finely chopped
60g (2oz) organic mushrooms, finely chopped
2 tsp finely chopped organic fresh herbs such as parsley or thyme
30g (1oz) fresh wholemeal organic breadcrumbs
1 organic egg yolk
1 tbsp good-quality organic vegetable oil
For tomato sauce: 250g (8oz) fresh organic tomatoes, skinned, seeded and chopped
150ml (quarter pint) water or organic vegetable stock
half small organic onion, finely chopped
1 tbsp organic tomato puree
1 tbsp finely chopped fresh organic herbs such as basil, parsley or thyme
half a small organic onion, finely chopped
60g (2oz) organic mushrooms, finely chopped
2 tsp finely chopped organic fresh herbs such as parsley or thyme
30g (1oz) fresh wholemeal organic breadcrumbs
1 organic egg yolk
1 tbsp good-quality organic vegetable oil
For tomato sauce: 250g (8oz) fresh organic tomatoes, skinned, seeded and chopped
150ml (quarter pint) water or organic vegetable stock
half small organic onion, finely chopped
1 tbsp organic tomato puree
1 tbsp finely chopped fresh organic herbs such as basil, parsley or thyme
Recipe Method:
Step 1 -Preheat the oven to 180c, 350F or Gas 4.
Step 2 -For the meatballs, place all the ingredients, except the oil, in a bowl and mix thoroughly. Use your hands to divide and shape the mixture into 25 balls. Chill in the refrigerator while you make the sauce.
Step 3 -For the sauce, put all the ingredients in a pan and bring to the boil over a medium heat.
Step 4 -Reduce the heat, cover and simmer for about 15 minutes, stirring occasionally.
Step 5 -Remove from the heat and leave to cool slightly, then liquidize.
Step 6 -Heat the oil in a frying pan over a medium heat. Fry the meatballs, turning them frequently, until they are lightly browned all over, about 5-10 minutes.
Step 7 -Put the meatballs in an oven proof dish. Pour the sauce over the meatballs, cover with a lid or foil and bake in the oven for about 45 minutes.
Step 2 -For the meatballs, place all the ingredients, except the oil, in a bowl and mix thoroughly. Use your hands to divide and shape the mixture into 25 balls. Chill in the refrigerator while you make the sauce.
Step 3 -For the sauce, put all the ingredients in a pan and bring to the boil over a medium heat.
Step 4 -Reduce the heat, cover and simmer for about 15 minutes, stirring occasionally.
Step 5 -Remove from the heat and leave to cool slightly, then liquidize.
Step 6 -Heat the oil in a frying pan over a medium heat. Fry the meatballs, turning them frequently, until they are lightly browned all over, about 5-10 minutes.
Step 7 -Put the meatballs in an oven proof dish. Pour the sauce over the meatballs, cover with a lid or foil and bake in the oven for about 45 minutes.
Recipe Eating Occasion:
Lunch
Dinner
Recipe Suitable for Freezing:
yes
Recipe Makes:
25 small meatballs
Recipe Image:
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