|4||slices brown bread soaked in|
|800 g||beef mince — lean|
|1||onion — grated|
|2||carrots — grated|
|15 ml||dried mixed herbs|
|2,5 ml||cloves — ground|
|5 ml||salt and freshly ground black pepper|
|30 ml||fresh chillies — 573|
|1||onion — chopped|
|4||celery stalks — chopped|
|2||tomatoes — tinned (whole)|
|sugar — pinch|
|salt and freshly ground black pepper|
|oil — for shallow frying|
|rice or mashed potatoes (optional)|
the oven to 200°C. Grease a baking sheet with non-stick spray.
1. Meatballs: Mix the ingredients well in a
large mixing bowl. Shape into balls the size of tennis balls and arrange on a plate.
Cover with cling-film and chill in the fridge for at least 30 minutes.
2. Sauce: Heat
the oil in a saucepan and fry the onion, celery and bay leaves for a minute. Add
the tomatoes and lightly bruise using a wooden spoon. Turn the temperature down
and simmer slowly for 10 minutes. Season with the sugar, salt and freshly
3 . To complete: Heat enough oil for shallow- frying
in a large deep pan. Fry the meatballs in batches until golden, then arrange on
the pre-pared baking sheet and bake for 10 minutes or until cooked through.
the meatballs with the sauce and rice or mash potato (if using).