Meatballs With Tomato Sauce- Chicken or Beef

An Italian style meatball in tomato sauce. For gluten-free option use gluten-free bread and tomato puree. Can also use an Italian style tomato pasta sauce in this recipe such as Bertolli's Provisto Sugo. Either ground/minced chicken or beef can be used for this recipe. The meatballs can be either pan-fried or deep fryed

• Ready In: 1 hr
• Serves: 4
• Yields: 25 small meatballs

Ingredients

• For the Meatballs

• 500  g ground chicken (chicken or beef mince) or 500  g ground beef (chicken or beef mince)
• 1  large egg
• 3  tablespoons parmesan cheese or 3  tablespoons asiago cheese, finely grated
• 3  tablespoons parsley, chopped
• 2  garlic cloves, crushed
• 2  tablespoons milk
• 2  slices  bread, finely crumbed (use gluten-free if needed)
• 1  pinch salt
• 1  pinch pepper

• For the Tomato Sauce

• 2  tablespoons olive oil
• 3  shallots, chopped
• 700  ml tomato puree or 700  ml  bottled italian style  pasta sauce
•  salt

Directions

1. Using a large mixing bowl- add the minced chicken or beef, the egg, cheese, parsley, garlic, salt and pepper.
2. Add the crumbed fresh bread and milk and mix until well combined. You can use a food processor to just add the bread and milk and process until well mixed.
3. Add the bread/milk mixture to the chicken or beef mix. Combine well.
4. Refrigerate the meatball mixture for 30 minutes.
5. Using damp hands, shape the meatball mixture into about 25 small balls.
6. Fry the meatballs using a medium heat and then drain them on absorbent kitchen paper. I like to pan-fry mine.
7. Meanwhile, heat the olive oil and cook the shallots for about 1 minute. Add the tomato puree and bring to the boil. Add the meatballs and simmer for 25-30 minutes. Stir occassionally.
8. Serve hot with some cooked pasta.