Ingredients
- 2tbs breadcrumbs
- 1tbs milk
- 300g minced beef
- 200g minced pork
- 1 onion, diced
- 2 garlic cloves, diced
- 1 egg
- 1tbs chopped parsley
- 1tsp cumin
- Salt and pepper
- 1tbs olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tin of chopped tomatoes
- 1tsp oregano
- 1tbs fresh basil, plus a few leaves to garnish
- 150ml chicken stock
- For the meatballs: in a small bowl, combine the breadcrumbs and milk. Let them soak for a few minutes until the breadcrumbs have absorbed the milk. In a large mixing bowl, combine the minced beef, minced pork, diced onion, minced garlic, soaked breadcrumbs, egg, chopped parsley, ground cumin, salt and black pepper. Mix until all the ingredients are well combined. Shape the meat mixture into small meatballs.
- For the sauce: in a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until they become translucent, about four minutes. Add the tinned chopped tomatoes, dried oregano, chopped fresh basil, salt and black pepper to the pan. Stir to combine.
- Pour in the chicken stock and bring the sauce to a simmer. Allow it to simmer for about 10 minutes, stirring occasionally. Carefully add the prepared meatballs to the simmering sauce. Cover the pan and let them cook in the sauce for about 20-25 minutes, or until they are cooked through and the sauce has thickened. Garnish with fresh basil leaves.
