Casa
Martin
Cookbook
Italian Meatballs
Most people love these with spagetti but if time is short then good crusty bread for mopping up the sauce is good too.
450g Minced Beef or Lamb
6 tbsp Milk
1 slice day old Bread, crumbed
1 small Onion, finely chopped
1 tbsp chopped Parsley
1 tsp dried Oregano
1 Egg
2 tbsp grated Parmesan
1 tbsp Olive Oil
1 large tin of Tomatoes
Basil
Put the milk and bread in a small pan and bring to the boil. Mash with a fork to blend uniformly. Allow to cool. Put the meat, bread mixture, onion, cheese, herbs and egg together and mix thoroughly. Gently form into balls about 2cm diameter. In a frying pan that will take all the meatballs in one layer brown them on all sides in the oil. Add the tomatoes and their juice, cover the pan and simmer for 30 minutes. Serve with spaghetti, extra parmesan and garnish with basil.