Categories
 20Mins Prep Time |
 20Mins Cook Time |
 BeginnerSkill Level |
Ingredients
- 500 g Lean mince beef
- 1 Onion finely chopped
- 1 Small garlic clove chopped and pressed
- 1/2 tsp dried mixed herbs
- 1/2 tsp Paprika
- 1 tsp Rapeseed Oil
- Salt and freshly ground black pepper
For the sauce
- 1 Large onion finely chopped
- 2 Garlic Cloves crushed
- 1 tbsp Rapeseed Oil
- 400 g Chopped tomatoes
- 4 tbsp Tomato Puree
- 1 tsp White wine vinegar
- 1 tsp Dried Oregano
- 1 Vegetable stock cube
- 1 tsp Dried parsley
- 2 tsp dried mixed herbs
Cooking Instructions
- Mix together the mince, onion, garlic, sage, paprika and seasoning with your hands.
- Roll the mixture into equal-sized balls.
- Heat a medium size pan until hot.
- Add 1 tbsp of Rapeseed Oil.
- Fry the meatballs until browned and set aside in a large casserole dish (don't worry if they're not cooked through at this stage).
- To make the sauce, turn the heat to medium and fry the onion for 10 minutes in a little Rapeseed oil, adding a little water if it starts to stick.
- Stir in the remaining sauce ingredients and cook for 5-10 minutes.
- Cover the meatballs with the sauce and cookie the oven at Gas 4, 180°C for a further 10 minutes, until the meatballs are cooked through and piping hot.
- Serve with pasta or rice.