Meatballs 2 slices white bread, crusts removed, torn

1 lightly packed cup of sliced white 1/4 cup milk

sandwich bread, torn into small 1 medium red onion, grated
pieces, crusts removed (Note 1) 500g beef mince
½ cup grated onion (brown, white or 1 egg, lightly beaten
yellow) 1/2 teaspoon allspice
14 oz / 400 g ground beef (beef 1/4 teaspoon ground nutmeg
mince) 2 tablespoons olive oil
3 oz / 100g ground pork (mince) or 2 tablespoons plain flour
substitute with ground beef (beef 2 cups Campbell's Real Stock Beef
mince) (Note 2) 1/4 cup thickened cream
1 egg Small fresh dill sprigs and crusty bread, to serve
¼ cup fresh parsley, finely chopped SAXA Pink Himalayan Salt Flakes, to season
(Note 3) 1. Step 1
2 garlic cloves, minced
¼ cup Parmigiano-Reggiano (or
parmesan), freshly grated Place bread in a bowl. Add milk. Stand for 5
¾ tsp salt
¼ tsp black pepper minutes. Add onion, mince, egg and spices.
1½ tbsp olive oil
Season with salt and pepper. Mix to combine.
Place the bread and onion in a large
bowl. Mix to combine so the onion Roll level tablespoons mixture into balls. Place
juice soaks the bread.
Add all the remaining Meatball on a plate.
ingredients except the olive oil. Use
you hands to mix well. 2. Step 2
Measure out a heaped tablespoon
and roll lightly to form a ball. Repeat
with remaining mixture. (Note 5) Heat oil in a large deep frying pan over medium-
Heat 1½ tbsp olive oil in a large non
stick fry pan over medium high heat. high heat. Cook meatballs, turning, for 4 to 5
Add the meatballs and brown all over
minutes, or until browned all over. Using a
- about 5 minutes. I prefer to shake
the pan gently to roll the meatballs slotted spoon, transfer to a plate.
around, rather than using a spoon
(they hold their shape better). 3. Step 3
When they are browned but NOT
cooked through, carefully transfer
them onto a plate. Add flour to pan. Cook, stirring, for 1 minute or
Heat 1 tbsp of olive oil into the fry
pan. Add the onion and garlic and until bubbling. Gradually stir in stock and cream.
sauté for 2 to 3 minutes until
Bring to the boil. Return meatballs to pan.
translucent. Add the remaining
Sauce ingredients. Bring to a Reduce heat to medium. Simmer for 10 minutes
simmer, then turn down to medium
low so it bubbles gently rather than or until meatballs are cooked through and sauce
splattering everywhere.
Carefully transfer the meatballs and has thickened. Sprinkle with dill. Serve with
any juices that have pooled on the
bread.
plate into the Sauce.
Cook the meatballs for 10 minutes,
turning and stirring occasionally.
Adjust Sauce salt and pepper to
taste.
While the meatballs are cooking,
cook your pasta of choice.