Mini Meatballs in Tomato Sauce

• 250 gbeef mince
• 1egg, beaten
• 40 gdried breadcrumbs
• Fine salt, to taste
• 1garlic clove, grated
• 1 tspdried oregano
• 30 gParmesan, finely grated
• 1carrot, finely diced
• 2 tbsptomato puree
• 2 x 400gtins chopped tomatoes
• 1onion, finely diced
• 2garlic cloves, grated
• 200 mlhot vegetable stock
• ½ tspcaster sugar
• 2 tbspolive oil
• 15 gflat-leaf parsley, chopped
• 250 gpork mince
• 4crusty white rolls, about 60 g each
• Black pepper, to taste

Method

1. 1Mix both minces, dried breadcrumbs, Parmesan, egg, the single grated garlic clove, oregano, a little salt and black pepper until evenly combined. Divide into 32 equal pieces and roll into small meatballs.
2. 2Warm 1 tablespoon of oil in a large casserole or deep frying pan over a medium-high heat. Brown the meatballs in two batches, turning often until deeply coloured all over, about 4 minutes per batch. Don't crowd the pan; all at once and the pan steams instead of sears, and you lose the brown crust that flavours the sauce. Lift them out to a plate.
3. 3Drop the heat to medium, add the remaining oil, then soften the onion and carrot with a pinch of salt for 8 to 10 minutes until sweet, translucent, and just starting to catch at the edges. Stir in the grated garlic and cook for 30 seconds, just until fragrant; no longer. Add the tomato puree and cook for another 90 seconds, stirring, until it darkens a shade and smells jammy rather than raw.
4. 4Add the tomatoes, stock and ½ tsp sugar. Scrape up the browned bits and simmer for 10 minutes.
5. 5Return the meatballs and their juices, partly cover and simmer for 12–15 minutes until the centres reach 75°C for 30 seconds and the sauce coats a spoon.
6. 6Taste before adding salt and black pepper.
7. 7Warm the rolls according to the packet. Serve eight meatballs per person with sauce, chopped parsley and one roll each.

Per serving

kcal

710

protein

36.7g

fibre

6.8g

carbs

60.1g

fat

36.6g