Meatballs

There are lots of recipes for meatballs and all sorts of variations on the flavouring. I love the Morrocan Meatballs. But this Italian type recipe is also a favourite and if I am fancying comforting pasta, with a meaty tomato sauce, for dinner then this is the one which stirs the taste buds.  

Italian Meatballs (for 6 or freeze left overs)
1lb mince beef - you don't need the very lean expensive type as the fat is part of the flavour hit
2 large pork sausages - or 4 small ones
1 egg
2 cloves garlic squashed
A small green or red pepper finely chopped
A good shake of dried oregano, S&P, a dash of worcester sauce
1 slice of bread soaked in milk for a couple of minutes or a large spoonful of breadcrumbs from the freezer soaked in milk


For the Sauce


1 tin tomatoes
1 onion
Garlic
1 red or green pepper
Oregano and bay leaves
A dash of worcester sauce

1. Mix all the meatball ingredients together, taking the sausage meat out of the skins first and squeezing the bread so it is wet but you don't put any extra milk in
2. From into balls with your hands - you should get about 20
3. Brown these in hot olive oil a few at a time, so that they are sealed and hold together
4. In the same pan, soften an onion with extra oil if you need it, and then add 2 cloves at least of garlic and a sliced pepper. Cook till soft, then add a carton or  tin of tomatoes and the flavourings. Taste.
5. Put meatballs and sauce together in a casserole dish. Make sure the liquid is nearly covering it all - rinse out the tomato container with water for extra liquid if not. Taste and add extra herbs and some tomato paste if it seems too 'thin'.
6. Cook in a mediium oven No 4 for an hour, checking that it is only simmering. Take the lid off for the another 1/4 hour or so . It could cook for longer on a slower heat if that suits you and will keep warm without harm.
7. Serve with lots of pasta and parmesan.