- 1 lb. & 1/2 oz. beef mince
- 2 slices bread, turned into breadcrumbs
- 1/2 small spanish onion, finely diced
- 1 clove garlic, crushed
- 1 tbspn tomato sauce
- 1 tbspn soy sauce
- 1 egg, slightly beaten
- 2 cups tomato passata, or 2 cans diced tomatoes
- 1 tbspn fresh basil, finely chopped
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 olve 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.
- The tomato sauce really doesn’t need anything more as the sauces in the meatballs seem to flavor the whole dish.
- 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.
- I love to serve this with a long thin spaghetti to make the most of the delicious sauce – and a generous grating of fresh parmesan too of course!