These tangy meatballs are super tasty and if you drop the sauce and spaghetti they make the perfect picnic snack.
500g Lean Beef Mince
½ Red Onion, finely chopped
3 Sweet and Tangy Gherkins, finely chopped
45ml Bread Crumbs
45ml Tomato Sauce
15ml Woersterschire Sauce
45ml BBQ Sauce
Salt and Pepper
15ml Olive Oil
1 onion, sliced
1 clove of garlic, crushed
45ml Tomato Paste
2 Tins of Tomato
500g Spaghetti, cooked
Mix the mince, the red onion, the gherkins, the bread crumbs, the egg, the tomato sauce, the woersterschire sauce and the BBQ sauce in a large mixing bowl. Season well with salt and pepper.
Shape the mince into meatballs about 2 cm in diameter. Place them in the fridge to chill and set.
Heat the olive oil in a medium saucepan and add the onion. Cook until golden brown and soft, then add the tomato paste. Cook for 2 minutes, and then add the tinned tomatoes. Cook for 15 minutes and season well with salt, pepper and sugar.
Fry the meatballs in a very hot pan, then add them to the sauce.
Serve the sauce and some meatballs with the cooked spaghetti.
Stylist: Lisa Clark | Mike Leveson