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The Leon young chefs competition



ITaLIan meAtbAllS IN A CHUnkY TomatO SaUCe

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Winner of the month December 2015

Winner of the month December 2015

81

Ingredients

Meatballs:
500g lean pork or beef mince
1/2 medium onion (finely chopped)
1 medium carrot (peeled and grated)
2 cloves of garlic (peeled and crushed)
1tsp dried oregano
1/2tsp fine sea salt
1tsp sunflower oil
Freshly ground black pepper

Tomato sauce:
2tsp sunflower oil
1/2 medium onion (finely chopped)
1 clove of garlic (peeled and crushed)
400g can of chopped tomatoes
300ml of cold water

Why did Bethany make this dish?

I made this dish because my Nan has recently gone to Italy and she brought back different types of pasta.

How to make Italian Meatballs In A Chunky Tomato Sauce

To make the meatballs, add all the ingredients apart from the oil and mix (with clean hands) until all ingredients are evenly mixed in.

Then shape the mixture into 24 walnut sized balls. Pour oil into a non-stick frying pan and fry the meat balls over medium heat for 5 minutes. Keep turning the meatballs until lightly browned and transfer to a plate.

To make the sauce add oil to a non-stick saucepan add the onion and fry for 4 minutes, stirring regularly. Then add the garlic and fry for 1 minute.

Tip in the tomatoes and water and bring to a gentle simmer. Add the meatballs and cover to simmer in the sauce for 20 minutes, stirring occasionally. After this remove the lid and leave to simmer gently for 15-20 minutes or until sauce thickens.

Stir often and add extra water if the sauce reduces too quickly. Serve hot with your favourite pasta or freshly cooked vegetables.

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