Meatballs

Preparation

To make the sauce

1. chop the basil and chilli
2. Finely chop the onion
3. crush the garlic
4. Fry the onions on a medium heat for 3-4 mins to soften them

5. Blitz the onions and tomatoes in a food processor
6. Put the blitzed mixture back into the frying pan along with the garlic, basil, chilli and balsamic vinegar

To make the meatballs

1. Smash the crackers up with a food processor
2. Finely chop the rosemary
3. Mix the rosemary, crackers, mustard, oregano, egg, salt, pepper and minces in a bowl

4. Make approx 12 meatballs from the mixture - each should be just a little bigger than a golf ball

5. Leave the meatballs to stand for 8-10 mins

Putting it all together

1. Gentle place the meatballs into the hot sauce with a spoon.

2. Turn after 5-6 minutes
3. Turn 3-4 times

4. Serve with pasta, ideally Penne.

Notes

Ingredients

• For the meatballs
• 1tbsp fresh rosemary
• 6 crackers
• 1tsp mustard
• ½ tsp oregano
• 1 egg
• Pinch salt
• Pinch black pepper
• 250g pork mince
• 250g beef mince
• For the sauce
• 1tbsp fresh basil
• ½ onion
• 2 cloves garlic
• 1 tin chopped tomatoes
• 1tbsp balsamic vinegar
• 1 fresh chilli

Equipment

• Large frying pan
• Chopping board
• Knife
• Food processor
• Large spoon
• Bowl

Nutritional Facts

• Serving size: 569.4g
• (30% / 38%)   Calories: 754kcal
• (93%)Total fat: 51g
• (90%)   Saturated fat: 18g
• (71%)   Unsaturated fat: 24.8g
•     Mono: 20g
•     Poly: 4.8g
• (99%)   Cholesterol: 297mg
•   Trans Fat: 1g
• (7%)Total carbohydrates: 21g
•   Starch: 0g
• (24%)   Sugars: 7.2g
•     Sucrose: 0.7g
•     Glucose: 1.6g
•     Maltose: 0.1g
•     Lactose: 0g
•     Fructose: 1.4g
•     Galactose: 0g
• (20%)   Fibre: 5.1g
• (104%)Protein: 52g
• Salts
• (14%)   Sodium: 274mg
• (41%)   Potassium: 1.4g