Meatballs with Tomato Sauce
250g minced beef or turkey or pork
1 medium onion, finely chopped
½ green chilli (optional)
1 colve garlic (optional)
½ level teaspoon dried oregano, marjoram or basil
1 egg, beaten
25g/ 1oz rolled oats
Salt and freshly ground black pepper
1 tablespoon olive oil
1 x 400g/14oz tin chopped tomatoes
- Mix the minced meat together with the onion, herbs, egg, oats and chilli or garlic. Season with salt and ground black pepper.
- Carefully roll into balls the size of a ping pong ball. Press them together well so that they don’t break up during cooking.
- Heat the oil in a large frying pan fry a few meatballs at a time until brown all over. Remove from the pan and drain on paper towel.
- When all the meat balls are browned drain some of the oil from the frying pan and pour in the tin of tomatoes. Bring to the boil stirring in any sticky juices from the bottom of the pan. Season with salt and pepper.
- Add the meatballs and simmer, covered with a lid at an angle, for about 30 minutes.
- Serve with cooked pasta and scatter with Parmesan cheese.
