Cocktail Meatballs with Tomato Sauce

Makes 24 meatballs

Ingredients

Tomato Sauce

• 1.5 tbsp light olive oil
• 1 medium onion, peeled and chopped
• 1 garlic clove, crushed
• 250g/9oz fresh ripe tomatoes, skinned, deseeded and chopped
• 400g/14oz canned tomatoes, chopped
• 1 tsp balsamic vinegar
• 1 tsp caster sugar
• salt & freshly ground black pepper
• 1 tbsp fresh basil, torn

Meatballs

• 350g/12oz lean minced beef
• 1 medium onion, peeled and finely chopped
• 1 Granny Smith apple, peeled and grated
• 50g/2oz fresh white breadcrumbs
• 1 tbsp fresh parsley, chopped
• 1 chicken stock cube, finely crumbled and dissolved in 2 tbsp boiling water
• salt and freshly grounded black pepper
• plain flour for forming meatballs
• vegetable oil for frying

Method

Tomato sauce

1. Heat the oil in the saucepan and gently cook the onion and garlic until softened.
2. Stir in the fresh tomatoes and cook for 1 minute.
3. Add the canned tomatoes, vinegar, sugar and seasoning and cook for 20 minutes over a low heat.
4. Add the basil and then blend in a food processor to make a smooth sauce.

Meatballs

1. Mix together the ingredients.
2. Using floured hands, form into approximately 24 balls.
3. Heat the oil in the frying pan and saute the meatballs over a fairly high heat, turning occasionally, until browned.
4. Reduce the heat and continue to cook for about 5 minutes.
5. Pour over the tomato sauce and continue to cook, covered for 10-15 minutes.

Source: New Complete Baby & Toddler Meal Planner by Annabel Karmel