Both my kids love meatballs, so I knew these would be a winner and they were. I also find meatballs are a great way of sneaking in a bit of veg to your fussy ones, if you chop them up finely in a food processor and bind them into the meat, your kids won’t even know they are there 😉
Meatballs in Tomato-Maple Sauce
- 500 g of ground beef
- ½ red pepper finely chopped
- ½ red onion finely chopped
- 2 cloves of garlic crushed
- fresh Italian Parsley or coriander
- avocado oil
- black pepper
- For the sauce:
- 1 cup of passata
- 1 cup of chicken stock
- 2 tablespoons of balsamic vinegar
- 3 tablespoons of maple syrup (if you prefer not to use this you could try sweeten with 3 dates, blended with a little water, or some apple sauce)
- Drizzle a frying pan over a medium high heat with some avocado oil, add the peppers, onion and garlic and fry until softened.
- Allow to cool and set the frying pan aside (you will use it to cook the meatballs)
- Add the onion and garlic to the beef mince along with some finely chopped Italian parsley and season with a little black pepper.
- Bind the ingredients together thoroughly, using the back of a wooden spoon. Roll into equal sized meat balls.
- Drizzle the frying pan over a medium high heat with a little more avocado oil and cook until lightly golden. Remove and set aside.
- Add the passata, chicken stock, balsamic vinegar and maple syrup to the pan bring to a boil and reduce heat. Return the meatballs to the pan and simmer for approx 20 mins, until meatballs are cooked through and sauce has thickened.
- Serve the meatballs topped with some fresh chopped Italian parsley or coriander and your choice of sides
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