The question is, what would you serve these delicious beauties with? Rice? Pasta? So many delicious carby options. Finish with a sprinkling of Fresh Parmesan and… heaven .


Recipe by Mary Kouzinas

Ingredients
700g beef mince.
1 whole onion - grated.
3 crushed garlic cloves.
1/2 cup chopped fresh mint.
1/4 cup chopped fresh parsley.
1/2 tsp dried oregano.
1/2 cup bread crumbs.
1 whole egg.
Salt and pepper to taste.
A drizzle of extra virgin olive oil.

Tomato sauce:
1/2 an onion - chopped
1 garlic clove - chopped
1/2 cup white wine
700g tomato passata ( available in all supermarkets next to canned tomatoes )
1 cup water
2 bay leaves
Salt and pepper to taste

1. Combine all ingredients ( not sauce ingredients) into a large bowl. Work the mixture well with your hands until the ingredients hold together.
Roll just under a tablespoon worth of the mixture into a small ball and set aside.

2. In a large deep pan, add a drizzle of olive oil and turn heat to medium high. When hot add the meatballs and slightly brown them on each side. Remove and set aside.

3. In the same pan, add an extra drizzle of olive oil, then the onion and garlic. Sauté for a minute then add the white wine. Simmer for approximately 2 minutes then add the passata, water and bay leaves. Place the meatballs back into the pot with the sauce and simmer fully covered on medium heat for 20 minutes. Remove lid and check for seasoning. Stir then cook for another 10-15 minutes uncovered until the sauce thickens.

Serve on top of a bed of pasta or rice

Yield approximately 30-35 meatballs
Serves a family of four.