Meatballs

These meatballs are actually leftovers from our Juicy Burger Recipe which we formed into meatballs and put in the freezer. The meatballs have the same great flavour as the burger but go really well with a simple, fragrant tomato & basil sauce.

This is a perfect way to get two meals out of one ingredient (although you need to use a bit more at the start). The meatballs are shallow fried on a skillet to get cooked and colour, then placed in the tomato sauce for around 5-10 minutes.

Simply serve with cooked pasta and sprinkle with Parmesan Cheese. You can’t beat a good ol’ meatball dinner midweek. These meatballs are best made in advance (ideally 1+ days) as the flavours will really come together.

[important color=grey title=”Meatballs in Tomato & Basil Sauce Recipe“]

Ingredients

For the Meatballs

• 400g lean beef mince
• 1 medium onion
• 1 tsp garlic puree
• Fresh coriander approx 40g
• 1/2 to 1 tsp Salt
• 1/2 tsp black pepper
• 1/4 tsp chilli powder
• 2 tsp fish sauce
• 1 tsp worcestershire sauce

For the Tomato Sauce

• 1 small onion
• 1 tsp minced garlic
• 1 tsp tomato puree
• 500g passata (seived tomatoes)
• 1 glass Marsala, Madeira or red wine
• 1/2 cup chicken stock
• 1 tsp Worcestershire Sauce
• 1 tsp paprika
• 1/2 tsp dried mixed herbs
• Small pinch of dried chilli flakes
• 1 tsp sugar
• Salt and black pepper to taste
• Around 10 fresh basil leaves, finely chopped (more if you like)