My mother was an amazing cook. Seriously speaking, she was great. There was always food in the fridge, and even when there wasn’t any, within minutes of someone saying they are hungry, hot fried potatoes or rice pudding or some yummy cutlets would magically appear. I don’t know how she did it but cooking was something she did effortlessly and ever so easily.
When my mum got sick, I tried to get her recipes for some of her best meals and desserts. I had to do it in a very subtle way as she kept saying ” Eh we will a lifetime of cooking together…” Unfortunately that lifetime was a short few months and lucky I managed to observe her while she cooked her delicious food.
A favourite of mine was my mums meatballs. There have been the core of many recipes and variations. One of these are these is with an easy tomato sauce.
Ingredients for Meatballs
1 kilo beef mince
4 slices of stale bread soaked in milk
1 onion (large) super finely chopped,
1/2 tablespoon Olive Oil
1 tablespoon White Vinegar
1 cup shredded continental parsley
Salt and Pepper
Makes about 40 small meatballs
my favourite tinned tomatoes
Ingredients for the Sauce
2 400gm cans of crushed tomatoes
1 cup of olive oil
2 cups of water
2 garlic cloves crushed
1 teaspoon sugar
1 tablespoon dried oregano
Salt and Pepper
To make the meatballs:
Drain excess milk from the bread and put in a food processor to crumb
In a bowl combine all ingredients and mix through
Roll the mince mixture in little balls and lightly brown in a fry pan. The meatballs don’t need to be cooked through as they will cook with the sauce
Meanwhile, in another deep saucepan heat the olive oil and cook the garlic very quickly, you don’t want to burn it as it will taste bitter. Add the rest of the ingredients, reduce heat and let it simmer away slowly while you brown the meatballs. I generally let it cook slowly for about 40 minutes, you can do it for longer but you might need to add a little bit of water.
Slowly add the meatballs and let them simmer away for a further 30 minutes.
You can serve this with rice or mash or on its own with some toasted crusty bread. This recipe should easily feed 6. You can either freeze it or leave it in the fridge for a day and it tastes even better the next day.