Meat Balls Napoli

Meat Balls:

400 g minced steak
250g pork mince
1 onion, grated
2 cups soft breadcrumbs
1 egg, beaten
1/4 to 1/2 cup milk
1/4 cup finely chopped green capsicum
2 tablespoons chopped parsley
1 clove garlic
1 1/2 teaspoons salt
Pepper

Sauce:

1 tablespoon oil
1 clove garlic
1/4 cup white vinegar
1 x 425 g can tomatoes
1 x 100 g can tomato paste (or less)
2 teaspoons sugar
1 1/2 cups water
2 chicken stock cubes
2 tablespoons chopped parsley
1 teaspoon chopped basil
Salt and pepper

(Serves 4 to 6)
1. Combine all of the ingredients for the meat balls and mix well. Shape into about 30 balls.
2. Place balls on baking trays (on sheet of bakeproof paper) and bake in oven (180 degrees for about 10mins or until cooked through). Place in bowl and set aside.

3. For the sauce, heat oil in a pan and cook crushed garlic for a few seconds.
4. Add vinegar, chopped tomatoes with liquid, tomato paste, sugar, water, stock cubes, herbs and seasonings.
5. Heat until boiling then cover and simmer for about 30 minutes.

6. Add the meat balls and coat with sauce.

Serve with pasta or noodles.



I usually double the recipe and freeze half.
The meatballs can also be served, without the sauce, as nibbles.

Recipe adapted from Day to Day Cookery high school text.

Linda