Serves 4 persons
Cooking time: 20 minutes
- Mix the mince, egg, half onion and some pepper together in a bowl.
- Roll into balls about the size of a table tennis ball.
- Heat coconut oil in a large frying pan on a medium heat and fry the meatballs until nearly cooked.
- Take the meat ball from the pan and keep aside for a few minutes.
- Add the remainder of the onion to the pan along with the garlic and fry for a few minutes.
- Add the tomatoes, herbs and beef stock to the pan. Allow to heat up and add back the meatballs.
- Leave to simmer for a further 10 minutes for the meatballs to cook through and the flavours to develop.
- Serve this with some whole wheat pasta, some cous cous or with steam greens.
Ingredients
| Beef Stock 1 litre |
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| Black Pepper 1 pinch |
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| Coconut Oil 1 tbsp |
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| Dried Mixed Herbs 1 tbsp |
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| Extra Lean Minced Beef 500 g |
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| Garlic 1 clove crushed |
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| Onion 1 - finely chopped |
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| Salt 1 pinch |
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| Tinned Chopped Tomatoes 800 g |
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