500g lean mince
1 cup fresh bread crumbs
1 egg, beaten
1/4 cup parmesan cheese
1 Tbsp dried mixed
herbs or dried parsley
1 clove garlic minced
5ml ground cloves (optional)
1/2 tsp salt
1 tsp ground black pepper
fresh parsley chopped to serve
1 x 415g tin bolognaise sauce
In a large bowl, combine minced beef, breadcrumbs, parsley, parmesan, herbs, black
pepper, salt, garlic, ground cloves and beaten egg.
Mix well and form into 12 balls in the palm of your hand.
Store, covered, in refrigerator until needed.
Sauce: 1 x 415g readymade bolognaise sauce.
Or 1 x 415g can mexican style tomateos for the spicy option.
Heat the bolognaise sauce and place the meatballs into it. When the sauce returns to a
simmer, cover and cook turning the meatballs a couple of times for 30 -35 minutes or
until meatballs are cooked through. Sprinkle with freshly chopped parmesan.
Serve on spaghetti, rice or with chunks of warm fresh french loaf.