Revive your recipe repertoire with these easy steps for the perfect meatballs.
Place the bread and milk into a bowl and mash together with a fork.
In a separate bowl, mix together the beef, onion, parsley and Parmesan until well combined. Season with salt and freshly ground black pepper.
Add the bread and egg and mix until well combined. To test the seasoning, heat a dash of olive oil in a frying pan and fry a small piece of the mixture until cooked through.
Dust your hands with flour and roll the mixture into golf-ball sized meatballs. Set aside.
For the tomato sauce, heat the olive oil in a saucepan over a medium heat. Add the onion and fry for five minutes, or until soft and translucent.
Add the tomatoes, garlic, tomato purée, sugar and rosemary. Lower the heat and simmer for 25-35 minutes, or until the sauce is thick and jam-like in consistency. Remove the rosemary sprig and drizzle with olive oil.
For the meatballs, heat the olive oil in a heavy-based frying pan. Add the meatballs and fry until browned all over, turning very gently to prevent them breaking up. Remove from the pan with a slotted spoon and drain onto kitchen paper.
Remove the excess oil from the pan. Add the meatballs back to the pan and pour in the tomato sauce. Cover with greaseproof paper or aluminium foil, and cook gently on a low heat for 25 minutes.
Meanwhile place the potatoes in a pan of salted water and bring to the boil. Boil for 10 minutes, then drain. Cut in half while still warm.
Heat the oil in a frying pan over a medium heat, add the potatoes, garlic and rosemary and cook for 4-5 minutes until the potatoes are tender and golden-brown. Remove from the heat and discard the garlic and rosemary.
Sprinkle the parsley over the meatballs and serve with the potatoes.
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