Meatballs In Rich Tomato Sauce


– 500g veal mince – 500g pork mince – 1 onion, grated – 1 lemon, rind finely grated, juiced – 1 cup fresh white breadcrumb – 1/3 cup basil leaves, finely chopped – 2 x 400g cans diced Italian tomatoe – 1 cup Massel chicken style liquid stock – Cooked pasta, to serve – Extra basil, to serve

Method: 1. In a large bowl, combine the veal and pork mince, grated onion, finely grated lemon rind, 1 tablespoon of lemon juice, breadcrumbs, chopped basil, and season with salt and pepper.

Roll tablespoonfuls of the mince mixture into balls and place them on a tray lined with baking paper.  

In a deep frying pan, combine the diced Italian tomatoes and chicken style liquid stock. Bring slowly to a boil over medium heat.  

Drop the meatballs into the tomato mixture. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes or until the meatballs are cooked through. 

Place the cooked pasta in bowls, spoon over the meatballs and sauce. Top with extra basil and serve. 




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