The large increase in mince meat purchases has prompted me to provide you my Meatballs recipe. This recipe comes in two parts. The sauce in which the raw meatballs are cooked must be prepared before the meatballs are prepared so they are ready to be cooked as they are rolled.
Sauce: brown an onion, sliced into rings. Once brown, add four cans of diced tomatoes and half a large jar of Leggo's Tomato Paste. Add a hand full of chopped Continental parsley, cracked pepper, a pinch of marine or Murray River Salt, a teaspoon of Massel chicken stock and the 'Secret ingredient' a quarter teaspoon of nutmeg and cinnamon (don't tell anyone). Mix it all together and bring it up to temperature whilst preparing the meat balls. Simmer once boiled.
Meatballs: mix a large packet of premium mince, a well diced onion, a hand full of Continental parsley, a cup of breadcrumbs, (I like the Anchor brand), two eggs, a cup of grated Grana Padano parmesan cheese, a sprinkle of cracked pepper, a pinch of marine or Murray River Salt, a teaspoon of Massel chicken stock and the quarter teaspoon of nutmeg and cinnamon. Once mixed, roll your balls into what ever size you choose.
Gently place them into the now simmering sauce. Do not stir the pot as they will break! If you need room in the pot, shake the pot so they all fit under the sauce. Let them cook for about 20 mins. They are ready to serve. They can be stored in the fridge for a few days.
This is a 'starter' recipe for the kids to get involved in cooking!