Ingredients

• The Polpette Meatballs

• 300g x Ground (minced) Beef - grass fed, best quality

• 300g x Ground Pork mince

• 1 x Medium/large onion - finely minced

• 3 x Garlic cloves - finely minced

• 60g x Rolled oats - replacing breadcrumbs

• 100m/l Milk

• 2 x Tablespoons plain flour

• 1 x Beaten Egg

• 2 x Teaspoons dried sage

• 1 x Teaspoon whole fennel seeds

• Salt to your taste or special diet

• Chunky Toamto Sauce

• 2 x Medium brown onions, coarsly diced

• 3 x Garlic cloves, minced

• 1 x Tablespoon tomato paste

• 1 x Tin diced tomatoes

• 2 x Teaspoons dried oregano

• 1/4 x Cup olive oil

• 1 x Tablespoon red wine vinegar

• 1/2 x Teaspoon brown sugar to balance acidity

• Pinch baking soda

• Salt and pepper to your taste or special diet

Preparation

For the meatballs: Place all ingredients in a bowl and using your hands mix well then carefully roll into 5cm balls and place in a hot oven - 180c - 200c and bake until meatballs are firm. About 30 minutes depending on your oven.

For the sauce: In a large pan over a medium heat fry down the onions and garlic until caramelised then add the tomatoes, tomato paste, vinegar, sugar, salt and pepper and allow to reduce for around 20 minutes until the sauce has thickened to your liking.

Important: Sage is powerfull - best not to exceed the recipe