Meat Balls!!!

This one is a firm family favourite. If you have a food processor, it makes it so easy and quick to make too!

MEATBALLS:
500g (1lb) minced beef
1 medium onion, chopped
1 clove garlic, crushed
1 tsp chopped oregano
1 tsp dried mixed herbs
2 slices bread, crumbed
1 egg, beaten (I leave this out as I can't eat eggs anymore and it makes no significant difference to the end result)

Olive Oil (only a little for frying)

SAUCE:
1 onion, quartered
397g (14oz) tin chopped tomatoes
600ml (1pint) beef stock
2 tbs tomato puree
1 tbs red wine vinegar
1 tsp chopped oregano
1 tsp dried mixed herbs
1 tsp sugar

Put all the sauce ingredients into a food processor and blitz to a puree. Transfer to a large saucepan, bring to the boil, stirring continuously then cover and reduce the heat to a simmer while making the meatballs.

(Quick method) Put all the meatball ingredients into the food processor and mix thoroughly. Shape into meatballs (about 1" across). Fry gently a few at a time until browned all over. Transfer to the sauce while cooking the next batch of meatballs.

Once all the meatballs are cooked and added to the sauce, simmer gently for 20 minutes. Shake the pan gently and try to avoid stirring the meatballs in case you break them up.

Serve spooned over a bowl of hot spaghetti. Grate fresh parmesan cheese over the top.

Enjoy!!!!


** You can freeze this recipe when the meatballs and sauce are cooked. It will keep for up to 3 months. Just defrost and reheat thoroughly. Serve over freshly cooked pasta.