As usual, dead easy.
For four people, I used a 500g pack of mince from the supermarket and four fresh tomatoes (a tin works just as well). Two onions and two cloves of garlic, one each for the balls and sauce.
I made the sauce first as the mince had been in the freezer and needed thawing. Skinned tomatoes after soaking in boiling water then chucked them in a saucepan after frying off one of the chopped onions and a garlic clove. Dash of Worcester sauce, white wine and tomato ketchup. Fresh herbs; yesterday I used bay leaf, basil and tarragon and added a pinch of blended curry spice. Put it all together in the saucepan and simmered mixture for about half an hour.
Made up meatballs while sauce was cooking. Mixed in the second onion and garlic clove (finely chopped this time). Seasoned and added a bit of chopped parsley. Bound together with beaten egg.
Made twelve meatballs in a variety of shapes and sizes. Fried until cooked through; you can use a skewer to check the middle of each ball. Splodged excess fat onto kitchen roll.
Very quick and easy to prepare in advance and put in the fridge until later. You can finish it off in the oven when you get in from work, or in Mr JH’s case, the golf course.
NB: Meatballs can easily be turned into beef burgers – just add some of my home-make chutney (see recipe) and some minced brown bread to lighten the texture slightly. This will make two burgers each and feed four people using the same quantity of mince.