Meatballs in Tomato Sauce
Everyone’s favourite, favourite. Serve this winning meatballs and tomato sauce combination with spaghetti, pap or mashed potatoes.
1 onion, chopped
sunflower or olive oil
2 – 3 cloves garlic, finely chopped
2 x 410 g cans tomato and onion mix
50 g tomato paste
sugar, salt and pepper to taste
2 – 3 x 300 g cans Bull Brand Corned Meat, finely chopped
2 onions, finely chopped
2 garlic cloves, finely chopped
65ml (¼ C) chopped parsley
2 slices white bread, soaked and crumbled
30 ml (2 T) vinegar
dry breadcrumbs for rolling
grated parmesan or cheddar cheese
- Prepare the sauce first. Fry the onion in oil until soft then add the garlic, tomato and onion mix, tomato paste and season with sugar, salt and pepper. Cook on low until the sauce has thickened (about 15 minutes).
- Meanwhile, place the Bull Brand Corned Meat in a bowl and add the onions, garlic, parsley, egg, bread and vinegar. Mix well, roll into balls, then roll each ball in the crumbs and fry in a little oil until cooked and golden. Arrange on top of the sauce, sprinkle with cheese and serve with a side dish of your choice.