Saucy Deviled Meatballs Recipe
Ingredients
| Beef | 500 Gram, minced | |
| Onion | 1 Medium, finely chopped | |
| Breadcrumbs | 2 Cup (16 tbs) | |
| 1 egg, beaten lightly | ||
| Tomato sauce | 2 Tablespoon | |
| Worcestershire sauce | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| 2 x 410 g cans tomatoes | ||
| Beef Stock | 1/2 Cup (16 tbs) | |
| 1 tablespoon tomato sauce, extra | ||
| 1 teaspoon Worcestershire sauce, extra | ||
| Sugar | 1 Teaspoon | |
| Chopped | 1 Tablespoon, finely chopped | |
| Spaghetti | 375 Gram | |
Directions
1. Combine mince, onion, breadcrumbs, egg and sauces in large bowl. Shape mixture into 20 balls.
2. Heat oil in large saucepan; cook meatballs, stirring occasionally, until browned all over.
3. Add undrained crushed tomatoes, stock, extra sauces and sugar. Simmer, uncovered, about 5 minutes or until meatballs are cooked through; stir through parsley.
4. Meanwhile, add pasta to large saucepan of boiling water. Boil, uncovered, until pasta is just tender; drain. Serve meatballs and sauce over pasta.
2. Heat oil in large saucepan; cook meatballs, stirring occasionally, until browned all over.
3. Add undrained crushed tomatoes, stock, extra sauces and sugar. Simmer, uncovered, about 5 minutes or until meatballs are cooked through; stir through parsley.
4. Meanwhile, add pasta to large saucepan of boiling water. Boil, uncovered, until pasta is just tender; drain. Serve meatballs and sauce over pasta.
Chef
