Name: Italian meatballs
Yield: 2 servings
Cuisine: Beef
Ingredients: 225.00 g beef mince lean; 1.00 garlic cloves, crushed; 1.00 onion small, grated; 1.00 eggs yolk only; salt and freshly ground black pepper; 15.00 ml fresh chillies 573; 1.00 garlic cloves; 1.00 celery stalks finely chopped; 400.00 g tomatoes chopped; 10.00 ml tomato purée; 10.00 ml fresh basil chopped; 10.00 ml oregano; 5.00 ml cornflour; fresh basil or oregano, to garnish; pasta tagliatelle

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Ingredients (15)

225.00 g	beef mince — lean
1.00	garlic — cloves, crushed
1.00	onion — small, grated
1.00	eggs — yolk only
	salt and freshly ground black pepper
15.00 ml	fresh chillies — 573

SAUCE

1.00	garlic — cloves
1.00	celery stalks — finely chopped
400.00 g	tomatoes — chopped
10.00 ml	tomato purée
10.00 ml	fresh basil — chopped
10.00 ml	oregano
5.00 ml	cornflour
	fresh basil — or oregano, to garnish
	pasta — tagliatelle

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Method:

1. Mix the minced beef with the garlic, onion, egg yolk and seasoning. Divide and shape the mixture into 8 meatballs.
2. Preheat a microwave browning dish according to the manufacturer’s instructions. Add the oil and cook on HIGH for 1 minute. Add the meatballs and turn them to brown and seal. Cook on HIGH for 3 minutes, turning and rearranging once. Set aside.
3. For the sauce, add the garlic and celery to the browning dish, cover and cook on HIGH for 2 minutes. Stir in the tomatoes, tomato purée and herbs. Cover and cook on HIGH for 4 minutes, stirring once.
4. Mix the cornflour with a little water and add to the sauce. Cook on HIGH for 1 minute to thicken, stirring once. Season.
5. Return the meatballs to the sauce and cook on HIGH for 2 to 3 minutes. Serve on a bed of tagliatelle, garnish with basil and origanum sprigs.