Meatballs
Ingredients:
- 250g/10oz minced pork
- 250g/10oz minced beef
- 1 large free range egg
- 2 tablespoons of freshly grated Parmesan
- 1 clove of garlic, crushed
- 1 teaspoon of dried oregano
- •3 tablespoons of Kingsmill Tasty Wholemeal breadcrumbs (about 2 slices)
- Freshly ground black pepper to taste
Serves 4 - 6, 10 - 15 mins preparation time, approx 40 mins
cooking time.
This is so simple, just put all of the meatball ingredients in to
a large bowl and then, using your hands, mix to combine, before
shaping into small balls. Place the meatballs on a baking sheet or
plate lined with clingfilm, and put in the fridge as you finish
them. For the sauce, put the onion, garlic and oregano into the
processor and blitz to a pulp. (Alternatively use a garlic crusher
for the garlic cloves and finely chop the onions and the herbs).
Heat the butter and sunflower oil in a deep wide pan, then cook the
onion-garlic mix over a low-medium heat for about 10mins. Be
careful not to let the mixture catch, just let it become soft. Add
the tomatoes (tinned or passata) and the tomato puree, along with
the water, a pinch of sugar, a dash of Worcestershire sauce and
black pepper. Then cook for about 10mins. Stir in the milk, and
then drop the meatballs in one by one. Don't stir as you don't want
to break them up. Cook for about 20mins, with a lid only partially
covering the pan. At the end of cooking time, check the seasoning
as you may want a little more pepper.
Serving suggestion: These delicious meatballs are great served
with a portion of spaghetti - a real family favourite!