Sweet Chilli Meatballs


My meatballs were mushy because I ran out of breadcrumbs, then didn’t fry them for long enough. Live and learn…. They tasted good, anyway.

500gm mince

1 onion, finely diced

1 egg

1 Cup breadcrumbs, plus extra for rolling meatballs

1 carrot, grated

1 potato, grated

2 Tblspns sweet chilli sauce

2 Tblspns tomato sauce

1 teaspoon dry beef stock

850ml bottle of Passata or tin chopped tomatoes

1 clove crushed garlic

Mix together the mince, onion, carrot, potato, stock, tomato sauce, sweet chilli sauce and breadcrumbs.

Roll into balls then roll in breadcrumbs. Refrigerate the meatballs for an hour to firm up.

Cook the meatballs in a frypan until lightly browned, then pour in the passata and garlic and simmer for 20 minutes. I add another tablespoon of sweet chilli sauce here, but leave it out if you don’t like it.

Serve over pasta.


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