Preheat oven to 180°C.
Add all ingredients to a mixing bowl, except the bread crumbs and mix
Add breadcrumbs spoon by spoon.
The mixture must not be too gooey
(or too dry) and must combine well.
You’ll know it’s the right
consistency, when you can roll it into balls fairly easily, without too
much of the mixture sticking to your hands.
I made mini meatballs - I got roughly 28 out of the mixture.
Place on a greased tray, drizzle olive oil over the balls and bake
for 10 minutes.
Remove the tray, turn the balls over and bake for a
futher 5-6 minutes. Set aside.
You may also pan fry 'til done, but I prefer to bake them.
In a wide pan, heat the onions in oilve oil, over medium heat, 'til translucent and starting to brown.
Add passata, sugar and salt. Stir. Adjust seasoning. Add meatballs.
Just before serving, add fresh tomato and coriander leaves.
Serve on a bed of creamy mash or with rice or a pasta of your choice.
with permission of The Food and The Fabulous.
The Food and The Fabulous’
blog, click here.