Nanny's Original Meatballs

Serves: 4

Time: 1 hour

Nutritional Information

(per serving)

541 cals, 30g protein, 27g carbs, 35g fat

Allergans: dairy, gluten, egg

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Nanny's Original Meatball recipe: the only meatball recipe you'll ever need. Juicy, flavourful, and perfect for family dinner.

Meatball Ingredients

350g Minced Beef

4 Streaky Bacon rashers

1 Onion

55g White Breadcrumbs

1 tsp Mixed Dried Herbs

30g Tomato Ketchup

1 tsp Mustard

Salt & Pepper, to taste

1 Egg, beaten

60g Lard

Handful Parsley, roughly chopped

60g Cheese (Optional), grated

Tomato Sauce Ingredients

30g Butter

1 Onion, chopped

1 Garlic clove, chopped

1 tin of chopped tomatoes or passata

30g Plain Flour

1 tsp Mixed Dried Herbs

1 Chicken Stock Cube

300ml Hot Water

15ml Malt Vinegar

Salt & Pepper, to taste

Method

1. Preheat oven to 375 degC / gas mark 5. Heat the lard in a large roasting tin.

2. Chop bacon finely and put into a large mixing bowl with the beef, onion, breadcrumbs, herbs, ketchup mustard, egg, salt and pepper. Mix well.

3. Using roughly a heaped tablespoon of mixture at a time, roll the mixture into small balls.

4. Place meatballs in the roasting tin and spoon the hot lard over them. Bake for 25-30 mins, or until cooked.

5. Meanwhile, melt the butter in a saucepan. Add the onion and garlic and cook for 5 minutes or until the onion becomes translucent, ensuring to stir constantly.

6. Stir flour and herbs into the pan. Cook gently for a further 2 minutes.

7. Add tomatoes, water, crushed stock cube, vinegar to the pan, season to taste with salt and pepper.

8. Bring to the boil stirring all the time. Pop the lid on and cook gently for 10 minutes.

9. Serve with meatballs and spaghetti or rice. Sprinkle on parsley and cheese and enjoy!

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Good to know:

• Dice the onion finely or use a food processor, so that the meatballs don't fall apart on cooking

• Store either raw or cooked meatballs in an airtight container for up to 3 days in the fridge and 3 months in the freezer.

• Breadcrumbs stop the meatballs becoming dry by absorbing the juices from the meat as it cooks, trapping them within the meatball. To make them gluten free, either use gluten free breadcrumbs or omit them all together.