Meat Balls in Tomato Sauce

Ingredients:
Meat Balls
500 g mince beef
500 g mince pork
1 egg

0.25 cup FCMP
2 Tbsp plain flour
1 Tbsp sweet paprika powder
2 tsp onion powder
1 tsp garlic powder
0.5 tsp salt
0.25 tsp white pepper
0.125 tsp ground allspice

vegetable oil for frying


Tomato Sauce
1 bottle (680 g) passata di pomodoro (tomato puree), Divella
1 bottle (500 g) oven roasted garlic & onion pasta sauce, Five Brothers Bertolli
1 tub (140 g) tomato paste, Leggo's
400 g brown onion, peeled and chopped coarsely
2 Tbsp garlic, chopped coarsely
1 Tbsp oregano flakes
1 Tbsp parsley flakes
0.5 Tbsp basil flakes

2 Tbsp extra virgin olive oil



Directions:
Tomato Sauce
Saute onion and garlic in a big cooking pot on medium heat until onion is translucent. Add other ingredients and bring it to simmer. Use a stab blender, partly puree the tomato sauce.


Meat Balls
Mix all seasonings in a big mixing bowl. Add meat and egg then mix well. Take about 50 g (about the size of a golf ball) of meat mixture and shape to a ball.

After finishing making the meat balls, make the tomato sauce.

Heat 2 Tbsp of oil on a pan on medium high heat and brown the meat balls in three batches. Once the meat balls are brown, transfer the balls to the tomato sauce and let it cook in simmering tomato sauce. Continue browning the rest of the meat balls.

Cook until meat balls are done.