Herb meatball with homemade tomato sauce

Making your own meatballs and tomato dipping sauce means that you can tell your neighbours exactly what’s in them to allay any dietary issues. Kids love them because they’re small enough to ‘grab and go’ and adults love them because they’re so tasty! The meatballs can be prepared in advance and stored in the freezer. Thaw and reheat in a moderate oven for 10 – 15 minutes or freeze raw and cook just before serving. The sauce can be made the day ahead. Reheat gently to serve.
Makes approx. 45

INGREDIENTS​:
Meatballs:

• 1 medium onion, finely chopped
• 750g (1 ½ lbs) quality beef mince
• 1 egg, lightly beaten
• 2 cloves garlic, crushed
• 2 teaspoons black pepper
• ¼ teaspoon salt
• 2 tablespoons plum sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons finely chopped rosemary
• 1-2 tablespoons finely chopped mint or sweet basil
• Oil for frying

Tomato Sauce:

• 1 ½ cups red wine
• 1 clove garlic, crushed
• ¾ cup tomato puree
• 1/3 cup chunky bottled tomato sauce
• 2-3 teaspoons Dijon mustard
• 30g (2 generous tablespoons) butter, cut into pieces

DIRECTIONS:
Meatballs:

1. Combine onion, beef, egg, garlic, pepper, salt, sauces and herbs in a large mixing bowl.
2. Combine well – hands are best! Shape level tablespoons of the mixture into balls.
3. Heat oil in a large frying pan. Cook meatballs in batches over medium heat until evenly browned. Shake the pan during cooking to stop sticking. Drain on paper towel. Keep warm if serving immediately.

Pea Dip:

1. Drain oil from pan. Add wine and garlic to remaining pan juices. Bring to the boil, reduce heat and simmer until liquid is reduced by half.
2. Strain into a medium pan. Add tomato puree, sauce and mustard. Bring to the boil, reduce heat and reduce liquid by half. Gradually whisk in butter. Serve warm.

 
NB: The sauce may be a little too spicy for children. You may want to supply a more mild commercial brand in addition to this homemade version.