Italian meatballs base recipe

SERVES 8 (OR 4 WITH LEFTOVERS, RECIPES FOLLOWING) PREP AND COOK TIME 45 MINUTES

1 cup (70g) fresh breadcrumbs

⅓ cup (80ml) Kikkoman Soy Sauce

500g pork mince

500g beef mince

1 egg

1 onion, grated or finely chopped 1 teaspoon fennel seeds

¼ cup chopped flat leaf parsley

¼ cup chopped sage leaves 2 tablespoons extra virgin olive oil

2 x 400g cans finely chopped tomatoes

¾ cup (180ml) water

2 tablespoons Kikkoman soy sauce, extra 2 tablespoons brown sugar

1 Preheat oven to 180°C (160°C fanforced). Place the breadcrumbs, soy, pork, beef, egg, onion, fennel seeds, parsley and sage in a large bowl.

Season with freshly ground pepper and mix well to combine.

2 Roll approximately 2 tablespoons of the mixture into meatballs. Transfer to an oven tray or plate in a single layer and refrigerate for 15 minutes, to firm slightly.

3 Heat half the oil in a large heavybased flameproof, ovenproof pan or dish over medium heat. Cook the meatballs, in 2 batches, turning, for 4-5 minutes or until browned. Remove from the dish and set aside. Add the tomatoes, water, soy, sugar and stir to combine.

4 Return the meatballs to the dish, cover with a tight-fitting lid (or foil), and bake for 30 minutes or until the meatballs are cooked through and the sauce has reduced slightly.

Suitable to freeze. Not suitable to microwave.