4 tbspns MCT Oil
4 Large Onions
2 Garlic Cloves peeled and washed
1 tbspn balsamic vinegar
2 x 400g tins chopped tomatos
300 ml low salt Vegetable Stock
Freshly ground black pepper
Large pinch soft brown sugar
2 tbspns fresh parsley chopped
2 tbspns basil leaves torn
Flour for coating
800g Mince
(You will need to make your own mince – I use very, very lean veal)


METHOD
To make the tomato sauce, heat 2 tbspns Oil in a heavy based saucepan and sauté half
the onions until soft.  Add the garlic and sauté for a few minuets before adding the
balsamic vinegar

Stir in the tomatoes and stock.  Season with a pinch of salt, black pepper and sugar then
simmer uncovered for 20 minutes.  Add Basil

For the meatballs heat the remaining oil in a fry pan and sauté the remaining onions until
soft.  Transfer to a bowl and cool.  Mix in the mince and parsley.  Lightly flour your hand and
make small meatballs.

Heat 2 tbspns Oil in a heavy based frying pan and brown the meatballs in batches.  Drain
on kitchen paper.  Add the meatballs to the tomato sauce cover and simmer for 15 minutes.

THESE CAN BE FROZEN FOR UP TO 4 MONTHS
Meatballs In Tomato Sauce
Little Leakers