These Meatballs in Tomato Sauce are so versatile. They can be served as a main dish with spaghetti, rice or cous cous. Alternatively they can be sandwiched into some french bread with some cheese in top for a meatball sub or they can be a side in a tapas spread like I’ve done here!

I like to make these in big batches because they freeze really well and can be thawed out easily for a quick and flavorful mid week meal with no effort.

Serves 8

INGREDIENTS

1 Egg

2 Onions

1kg Lean Minced Beef

Garlic Granules

Paprika

Oregano

Onion Salt

1 Red Pepper

3 Cans Chopped Tomatoes

1 Can Tomato Puree

METHOD

Finely dice an onion and place in a large bowl.

Add the minced beef to the bowl.

Crack in the egg and add 1 tablespoon garlic granules, 1 tablespoon paprika, 1 tablespoon oregano and a table spoon of onion salt.

Mix everything together with your hands.

Separate the mixture into small sections, roll each section and press together to form balls. Place the raw meatballs on a plate.

Heat a large pan on high with vegetable oil. Once the oil is hot add the meatballs in batches.

Fry the meatballs for a few minutes on each side, tossing regularly to evenly cook.

Once browned, scoop the meatballs out of the pan and put on a plate lined with kitchen roll.

While the meatballs are cooking finely dice a red pepper and an onion.

Once all the meatballs are out of the pan, add the pepper and onion to the leftover oil in the pan and stir until softened.

Add 3 cans chopped tomatoes, a can tomato puree, with 2 tablespoons paprika, 1 tablespoon oregano and a tablespoon of garlic granules to the pan.

Stir everything together and bring it up to a simmer.

Once the tomato mixture is simmering add the meatballs back into the pan. Turn the heat down to low and leave simmer for approximately an hour.

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