• Shopping List
• Meal Planner

Italian Meatballs in tomato Sauce

Ingredients

• 500g lean pork or beef mince (less than 10% fat) or 250g of each
• 1/2 medium onion, finely chopped
• 1 medium carrot, peeled and finely grated
• 2 garlic cloves, peeled and crushed
• 1 tsp dried oregano
• 1/2 tsp fine sea salt
• 1 tsp sunflower oil
• freshly ground black pepper
• Tomato sauce
• 2 tsp sunflower oil
• 1/2 medium onion, finely chopped
• 1 garlic clove, peeled and crushed
• 400g can of chopped tomatoes
• 100ml red wine
• 200ml cold water

Directions

To make the meatballs, put the mince in a large bowl and add the onion, carrot, garlic, oregano, salt and lots of freshly ground black pepper.

Mix until everything is well combined, then shape the mixture into 24 small balls.

Pour the oil into a large non-stick frying pan and fry the meatballs over medium heat for 5 minutes.

Keep turning and rolling the meatballs around the pan until lightly browned, then transfer them to a plate.

To make the sauce, pour the sunflower oil into a medium non-stick saucepan and add the onion.

Fry for 4 minutes, stirring regularly, then add the garlic and fry for 1 minute more.

Tip the tomatoes, red wine and water into the pan and bring to a gentle simmer.

Cook for 5 minutes, stirring regularly.

Add the browned meatballs to the sauce and bring it back to a simmer.

Cover the pan loosely with a lid and let the meatballs simmer gently in the sauce for 20 minutes, stirring occasionally.

After 20 minutes, remove the lid and continue simmering gently for another 15—20 minutes or until the sauce is thick.

Stir often and add extra water if the sauce reduces too quickly.

Serve hot with a portion of pasta.