Pembrokeshire Heathland Beef Meatballs and tomato sauce


For the meatballs

150g/5½oz minced Cig Tir Comin – Pembrokeshire Heathland Beef
1 garlic clove, finely chopped
1 free-range egg, beaten
2 tbsp plain flour
2 tbsp olive oil

For the sauce

½ onion, finely chopped
1 garlic clove, crushed
1 tomato, seeds removed, chopped
4 tbsp tomato ketchup
salt and freshly ground black pepper
2 tbsp chopped fresh parsley

1. For the meatballs, place all of the meatball ingredients except the oil in a bowl and mix well to combine. Shape into small meatballs with wet hands.
2. Heat the olive oil in a pan and fry the meatballs for 5-6 minutes, turning frequently, until browned all over and cooked through. Remove the meatballs from the pan and set aside.
3. For the sauce, fry the onion and garlic in the pan the meatballs were cooked in for 2-3 minutes, or until softened, then stir the tomato and ketchup. Season, to taste, with salt and freshly ground black pepper. Simmer for 3-4 minutes, or until the tomatoes are tender, then stir in the chopped parsley.
4. To serve, return the meatballs to the pan to warm through in the sauce, then spoon into a shallow serving bowl. Serve immediately.


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