This
week's recipe is taken from the American Academy International Cook Book, and
was supplied by Me.
Our Cook Book is due for release in September 2012.
INGREDIENTS
(Meatballs)
5OOg lean
minced beef
1 onion,
peeled and finely chopped
1 garlic
clove, peeled and finely chopped
50g white
breadcrumbs
25g
grated cheddar cheese
2tbsp
chopped flat leaf parsley (plus extra to garnish)
Sea salt
and black pepper
1 large
egg, lightly beaten
2tbsp
olive oil
(Tomato
sauce)
2tbsp
olive oil
1 onion
peeled and finely chopped
120ml dry
white wine
2 x 400g
tins of chopped tomatoes
100ml
water
1-2tsp
sugar
METHOD
To
make the meatballs,
Mix the
minced beef, onion,garlic, breadcrumbs, cheese and chopped parsley together in
a large bowl until evenly combined.
Season well with salt and pepper.
Add the
egg and comb ine mixture with your hands.
With damp
hands shape into 16 balls...cover with cling film and chill for 30minutes.
Meanwhile
make the tomato sauce.
Heat the
olive oil in frying pan, add onion and garlic, fry gently until lightly golden.
Increase
the heat slightly and pour in the wine. Reduce by half, then stir in the
chopped tomatoes, water and sugar.
Season
with salt and pepper.
Simmer
for 10-15minutes until tomatoes are soft, then remove from heat
To
cook the meatballs,
Heat the
oil in a large wide pan. Fry meatballs for 5 minutes, turning frequently, until
browned all over.
Pour in
the tomato sauce and simmer for 10-15minutes until the meatballs are cooked
through.
Sprinkle
with fresh chopped parsley and serve with pasta, garlic saute potatoes or fresh
crusty bread.
Allow
approx 1 hour
to
prepare and cook
Serves 4
Enjoy!!
Marilyn
